Honey Sriracha Salmon Bowls: A Bright, Sassy Weeknight Bowl

Whether you’re looking for a quick weeknight dinner or a tasty meal prep option, these Honey Sriracha Salmon Bowls combine vibrant flavors and nutritious ingredients. The sweet and spicy glaze brings salmon to life, while fresh vegetables add a delightful crunch.

Why make this recipe

These Honey Sriracha Salmon Bowls are not only delicious but also quick and easy to prepare. With high-quality protein from the salmon and plenty of fresh veggies, this dish checks all the boxes for a balanced meal. Plus, it’s versatile; you can adjust the spice levels according to your taste.

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, sliced
• 1 cucumber, sliced
• 1 cup edamame, cooked
• 1/2 cup sriracha mayo

How to make it

1. Place salmon fillets on a cutting board and cut into bite-sized cubes.
2. In a small bowl, whisk together the soy sauce, honey, sriracha, minced garlic, and water.
3. Heat a large non-stick skillet over medium-high heat with a drizzle of oil.
4. Add the salmon pieces and cook for 3-4 minutes until lightly browned.
5. Pour the glaze mixture over the salmon and continue cooking for another 2-3 minutes until the sauce has thickened and caramelized.
6. Divide the cooked rice into four bowls.
7. Top each bowl with the glazed salmon pieces.
8. Add slices of fresh avocado, cucumber, and a portion of cooked edamame.
9. Drizzle with sriracha mayo before serving.

How to serve it

These bowls are best served warm. Present them in individual bowls, so everyone can enjoy their personal serving. The colorful arrangement of salmon, veggies, and rice makes for a visually appealing dish.

How to store it

If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in the microwave, taking care not to overcook the salmon.

Helpful tips

• Make sure to cook the salmon until it’s just flaky; this keeps it moist and flavorful.
• Adjust the amount of sriracha based on your spice preference. If it gets too spicy, a bit more honey can balance it out.
• Cook the rice in advance to save time; it reheats well and pairs perfectly with the salmon.

Optional variations

• For a grain-free option, consider using cauliflower rice instead of white rice.
• Add other vegetables such as carrots or bell peppers for extra crunch and nutrition.

Frequently asked questions

Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, but ensure it’s fully thawed and pat it dry before cutting it into cubes.

What can I substitute for sriracha?
If you don’t have sriracha, you can use any other hot sauce or even chili paste, adjusting the amount to your taste.

Can I prepare the glaze in advance?
Absolutely, the glaze can be made ahead of time and stored in the refrigerator for up to a week. Just give it a quick whisk before using it.

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