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Delicious Honey Sriracha Salmon Bowls Recipe

Mealoras
Thisvibrant bowl combines the perfect balance of sweet honey and fiery srirachawith tender, flaky salmon. It is a nutritious, protein-packed meal that comestogether quickly for a restaurant-quality
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course dinner
Servings 4 Bowls

Ingredients
  

For the Salmon & Marinade

  • 4 4-ounce salmon fillets, skin removed and cubed
  • 3 tablespoons low sodium soy sauce or tamari
  • 2 tablespoons honey
  • 2 tablespoons sriracha
  • 2 teaspoons garlic minced
  • 3 tablespoons water

For the Bowl Assembly

  • 2 cups cooked white rice
  • 1 ripe avocado sliced
  • 1 cucumber sliced
  • 1 cup edamame cooked
  • Sriracha mayo for drizzling
  • Sesame seeds and red pepper flakes for garnish

Instructions
 

  • Pat the salmon fillets dry with a paper towel and cut them into even 1-inch cubes to ensure uniform cooking.
  • Whisk together the soy sauce, honey, sriracha, minced garlic, and water in a small bowl until the honey is fully dissolved and the sauce is smooth.
  • Place the salmon cubes in a shallow dish or bowl and pour the marinade over them, stirring gently to coat; let the fish marinate for at least 30 minutes in the refrigerator.
  • Heat a large non-stick skillet over medium heat with a small amount of oil, then add the salmon cubes while leaving the excess marinade in the bowl.
  • Sear the salmon for a few minutes on each side until a golden-brown crust forms and the fish is nearly cooked through.
  • Pour the remaining marinade into the skillet with the salmon and continue to cook for another minute or two until the sauce bubbles and thickens into a sticky glaze.
  • Divide the cooked white rice into four serving bowls and top each with a portion of the glazed salmon.
  • Arrange the sliced cucumber, edamame, and avocado around the salmon for a fresh and colorful presentation.
  • Drizzle the top of each bowl with sriracha mayo and finish with a sprinkle of sesame seeds and red pepper flakes before serving immediately.

Notes

  • Storage: Store leftover salmon and rice in airtight containers in the fridge for up to 2 days.
  • Pro Tip: Do not overcrowd the pan while searing the salmon; cook in batches if necessary to get a crispy texture.