Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Honey Sriracha Salmon Bowls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 65 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Asian Fusion
  • Diet: Low Salt

Description

These Honey Sriracha Salmon Bowls combine sweet and spicy flavors in a quick, easy-to-make dinner. Featuring tender salmon cubes marinated in a honey-sriracha sauce, cooked to a crispy finish in a skillet, and served over a bed of white rice with fresh avocado, cucumber, edamame, and spicy sriracha mayo, this dish is perfect for a family meal ready in just 20 minutes.

Ingredients

Salmon

  • 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 cooked edamame
  • ½ cup sriracha mayo
  • Red pepper flakes (for garnish)
  • Sesame seeds (for garnish)

Instructions

  1. Prepare the salmon: Cut the salmon into 1-inch cubes. You can remove the skin or keep it on according to your preference.
  2. Make the marinade: In a large bowl, whisk together soy sauce or tamari, honey, sriracha, minced garlic, and water to create the marinade.
  3. Marinate the salmon: Add the salmon cubes to the marinade, ensuring they are fully coated. Marinate for at least 20 minutes, up to 1 hour for enhanced flavor.
  4. Cook the salmon: Heat a large skillet over medium heat with a splash of oil. Add the salmon cubes (reserve the marinade) and cook for 2-3 minutes per side, allowing the salmon to develop a nice crispy exterior.
  5. Thicken the sauce: Pour the reserved marinade into the skillet with the salmon and cook until the sauce thickens and coats the salmon thoroughly.
  6. Assemble the bowls: On a serving plate or bowl, place a bed of cooked white rice. Top with the cooked salmon, sliced avocado, cucumber, and cooked edamame.
  7. Add the finishing touches: Drizzle sriracha mayo on top and sprinkle with red pepper flakes and sesame seeds for extra flavor and texture. Serve immediately and enjoy!

Notes

  • Marinating the salmon longer enhances flavor but is not essential for a quick meal.
  • You can keep the skin on the salmon if desired, just adjust cooking time slightly.
  • Sriracha mayo can be made by mixing mayonnaise with sriracha sauce to taste if not store-bought.
  • Use low sodium soy sauce or tamari to keep sodium levels moderate.
  • Adjust the amount of sriracha according to your spice preference.

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