Description
These Honey Sriracha Salmon Bowls combine the perfect balance of sweet heat with fresh, vibrant toppings over fluffy rice, ready in just 20 minutes.
Ingredients
4–6 ounce salmon filets
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
1 cucumber, sliced
1 cup edamame, cooked
½ cup sriracha mayo
Instructions
1. Cut salmon into 1-inch cubes and remove skin if preferred.
2. Whisk soy sauce, honey, sriracha, garlic, and water for the marinade.
3. Add salmon to marinade for 20–60 minutes.
4. Heat skillet with oil; cook salmon 2–3 minutes per side, reserving marinade.
5. Add marinade to pan; cook until sauce thickens.
6. Assemble bowls with rice, salmon, avocado, cucumber, edamame, and sriracha mayo.
7. Garnish with red pepper flakes and sesame seeds before serving.
Notes
Swap veggies like broccoli, carrots, or spinach as desired.
For air fryer method: Preheat to 400°F, cook salmon 7–9 minutes without sauce.
Thicken remaining marinade on stovetop with ½ tsp cornstarch before tossing salmon.
To remove skin easily, pour boiling water over salmon skin-side up, then peel.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 522
- Sugar: 11g
- Sodium: 790mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 43g
- Cholesterol: 85mg