Name: Honey Sriracha Salmon Bowls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 3 tablespoons low-sodium soy sauce or tamari; 2 tablespoons honey; 2 tablespoons sriracha; 2 teaspoons minced garlic; 3 tablespoons water; 4 pieces salmon fillets (4-6 ounce each); 2 cups cooked white rice; 1 piece avocado, diced; 1 piece cucumber, sliced; 1 cup cooked edamame; ½ cup sriracha mayo; Red pepper flakes (for garnish); Sesame seeds (for garnish)

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why make this recipe

This dish is quick, bold, and full of flavor. The sweet honey and spicy sriracha pair very well with tender salmon. It makes a full meal fast and works for busy nights or a casual dinner with friends. If you like easy meals, you might also enjoy a simple side like 4-ingredient chicken salad for another fast option.

introduction

Honey Sriracha Salmon Bowls mix sweet, spicy, and savory in one bowl. The salmon cooks fast and stays moist. Rice, avocado, cucumber, and edamame add texture and freshness. For a sweet finish on a different night, try a dessert idea like Cornbread Crumbl Cookie recipe.

how to make Honey Sriracha Salmon Bowls

Marinate the salmon, then sear it in a hot skillet. Reduce the reserved marinade to make a sticky glaze. Serve the salmon over rice with avocado, cucumber, and edamame. You can find good side ideas and pantry shortcuts in these 50 easy Trader Joe’s recipes if you need quick add-ons.

Ingredients :

4 (4-6 ounce) salmon fillets, 3 tablespoons low-sodium soy sauce or tamari, 2 tablespoons honey, 2 tablespoons sriracha, 2 teaspoons minced garlic, 3 tablespoons water, 2 cups cooked white rice, 1 avocado, diced, 1 cucumber, sliced, 1 cup cooked edamame, ½ cup sriracha mayo, Red pepper flakes, Sesame seeds

Directions :

Cut your salmon fillets into 1-inch cubes. Remove the skin if you prefer (it’s edible, but some people don’t like it). Beginner Note: Using kitchen shears makes it easier to remove the skin from the salmon.
In a large bowl, whisk together all the ingredients for the marinade: soy sauce (or tamari), honey, sriracha, minced garlic, and water. Beginner Note: Whisking ensures all the ingredients are fully combined.
Add the salmon cubes to the marinade and marinate for up to 1 hour, but ideally at least 20 minutes. The longer the salmon marinates, the more flavorful it will be. Beginner Note: Marinating the salmon in the refrigerator is recommended for food safety.
Once the salmon is done marinating, heat a large skillet (a non-stick skillet is ideal) over medium-high heat with a splash of oil. Add the salmon cubes to the skillet, reserving the remaining marinade for later. Cook for 2-3 minutes on each side, until the salmon is cooked through and has a nice crisp. Beginner Note: Don’t overcrowd the skillet, as this will cause the salmon to steam instead of sear. Cook the salmon in batches if necessary. The salmon is cooked through when it flakes easily with a fork.
Add the reserved marinade to the skillet with the cooked salmon. Cook for a few minutes, until the sauce thickens slightly. Beginner Note: The sauce will thicken as it reduces.
Assemble your bowls with a bed of cooked rice. Add the honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame. Beginner Note: Get creative with the arrangement of the ingredients in your bowls.
Drizzle the sriracha mayo over the bowls. Sprinkle with red pepper flakes and sesame seeds, if desired. Beginner Note: Adjust the amount of sriracha mayo to your liking.
Serve the Honey Sriracha Salmon Bowls immediately and enjoy!

how to serve Honey Sriracha Salmon Bowls

Serve on warm rice so the sauce spreads well. Add the avocado and cucumber last so they stay fresh. Offer extra sriracha mayo and red pepper flakes for people who want more heat.

how to store Honey Sriracha Salmon Bowls

Store the salmon and rice separately in airtight containers in the fridge for up to 3 days. Keep avocado and cucumber fresh by storing them in a sealed container and adding them just before serving. Reheat the salmon gently in a skillet or microwave until warm.

tips to make Honey Sriracha Salmon Bowls

Use a hot skillet to get a nice sear on the salmon. Do not overcrowd the pan. Marinate at least 20 minutes for better flavor. If you like a thicker glaze, simmer the reserved marinade until it reduces more. For a light drink with this meal, try pairing it with fresh juices from a 7-day juice fast recipes plan for ideas.

Serving Ideas (if any)

Serve with steamed greens or a simple miso soup. For dessert, a classic like Apple Pie a la Mode pairs well after a spicy meal.

Final Thoughts

This bowl is quick, tasty, and flexible. It works for weeknights and guests. You can change veggies, swap rice for quinoa, or use less sriracha for milder heat. Keep the steps simple: marinate, sear, glaze, and assemble.

FAQs

Q: Can I use frozen salmon?
A: Yes. Thaw fully in the fridge before cutting and marinating.

Q: Can I make this gluten-free?
A: Yes. Use tamari or a gluten-free soy sauce.

Q: How spicy is this?
A: It depends on the sriracha. Start with less if you prefer mild heat.

Q: Can I bake the salmon instead of pan-searing?
A: Yes. Bake at 400°F (200°C) for about 8-12 minutes depending on cube size, then add the reserved marinade to thicken.

Q: Can I use brown rice?
A: Yes. Brown rice works fine but may take longer to cook and has a firmer bite.

Conclusion

For a full recipe write-up and variations, see this take on Eat With Clarity’s Honey Sriracha Salmon Bowls which offers helpful photos and tips. If you want a quick visual guide and another easy salmon bowl idea, check out this Quick and Easy Salmon Bowl Recipe: Delicious Salmon Bites!.