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Honey Sriracha Salmon Bowls Recipe

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3.9 from 2 reviews

These Honey Sriracha Salmon Bowls combine tender, marinated salmon with a flavorful honey-sriracha glaze. Served over a bed of white rice and topped with creamy avocado, crisp cucumber, edamame, and a spicy sriracha mayo, this dish offers a perfect balance of sweet, spicy, and savory flavors in a quick and satisfying meal.

Ingredients

Salmon and Marinade

  • 4 salmon filets (4-6 ounces each)
  • 3 tablespoons low sodium soy sauce or tamari
  • 2 tablespoons honey
  • 2 tablespoons sriracha
  • 2 teaspoons minced garlic
  • 3 tablespoons water

Bowls

  • 2 cups cooked white rice
  • 1 avocado, sliced
  • 1 cucumber, sliced
  • 1 cup edamame, cooked
  • 1/2 cup sriracha mayo
  • Red pepper flakes, for garnish
  • Sesame seeds, for garnish

Instructions

  1. Cut Salmon: Cut your salmon into 1-inch cubes. Optionally, remove the skin or leave it on according to preference.
  2. Whisk Marinade: In a large bowl, whisk together soy sauce or tamari, honey, sriracha, minced garlic, and water until combined.
  3. Marinate Salmon: Add the salmon cubes into the marinade and let them marinate for at least 20 minutes, up to 1 hour for enhanced flavor.
  4. Heat Pan: Heat a large skillet over medium-high heat with a splash of oil to prevent sticking.
  5. Cook Salmon: Remove salmon from marinade (reserve marinade). Cook salmon cubes in the skillet for 2-3 minutes on each side until crisp and cooked through.
  6. Add Sauce: Pour the reserved marinade into the skillet with the salmon and cook, stirring occasionally, until the sauce thickens and coats the salmon pieces, about 2-3 minutes.
  7. Assemble Bowls: Start bowls with a base of cooked white rice. Top with the glazed salmon, sliced avocado, cucumber slices, and cooked edamame.
  8. Serve: Spoon sriracha mayo over the assembled bowls. Garnish with red pepper flakes and sesame seeds for added flavor and crunch. Enjoy immediately.

Notes

  • For extra flavor, marinate salmon up to 1 hour but avoid marinating too long to prevent fish texture deterioration.
  • If preferred, keep salmon skin on during cooking for added crispness; remove before serving if desired.
  • Sriracha mayo can be made by mixing mayonnaise with sriracha to taste if not store-bought.
  • Use low sodium soy sauce or tamari to control salt levels in the dish.
  • Substitute white rice with brown rice or quinoa for a healthier option.

Find it online: https://cozyplatter.com/honey-sriracha-salmon-bowls-recipe/