Why Make This Recipe
Honey Sriracha Salmon Bowls are a fantastic dish that combines sweet and spicy flavors. It’s not just delicious but also packed with nutrients thanks to the salmon, avocado, and edamame. This recipe is perfect for a healthy lunch or dinner. Plus, it’s simple to make, so you don’t need to be a culinary expert to whip it up. If you love bold flavors and colorful meals, this dish is for you!
How to Make Honey Sriracha Salmon Bowls
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. You can remove the skin if you prefer; it’s edible but not for everyone. Tip: Using kitchen shears makes skin removal easier.
In a large bowl, whisk together all the marinade ingredients: soy sauce (or tamari), honey, sriracha, minced garlic, and water. Tip: Whisking helps to mix everything well.
Add the salmon cubes to the marinade and let it sit for up to 1 hour, though 20 minutes is the minimum. The longer you marinate, the better the flavors. Tip: Always marinate in the fridge for food safety.
Preheat a large non-stick skillet over medium-high heat with a small amount of oil. Add the marinated salmon cubes, saving some marinade for later. Cook each side for 2-3 minutes until the salmon is done and crispy. Tip: Don’t crowd the skillet; cook in batches if needed. The salmon is ready when it flakes easily with a fork.
Pour the reserved marinade into the skillet with the cooked salmon. Let it cook for another few minutes until the sauce thickens. Tip: The sauce will become thicker as it reduces.
Assemble your bowls starting with a bed of cooked rice. Top with honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame. Tip: Have fun arranging your ingredients in the bowls!
Drizzle sriracha mayo over the bowls and sprinkle with red pepper flakes and sesame seeds if you want. Tip: Adjust the amount of sriracha mayo based on your spice preference.
Serve the Honey Sriracha Salmon Bowls right away and enjoy!
How to Serve Honey Sriracha Salmon Bowls
When serving, you can place the salmon over a bed of rice and add the fresh toppings like avocado, cucumber, and edamame. The sriracha mayo drizzled on top adds an extra kick. These bowls are colorful and look inviting, making them perfect for family meals or gatherings.
How to Store Honey Sriracha Salmon Bowls
If you have leftovers, store the components separately in airtight containers in the refrigerator. The salmon can stay fresh for about 1-2 days, while the rice and fresh toppings will last about 3-4 days. When ready to eat, you can reheat the salmon and rice as needed and add the fresh toppings.
Tips to Make Honey Sriracha Salmon Bowls
- For a more intense flavor, let the salmon marinate overnight.
- Use fresh ingredients for the best taste and texture.
- Adjust the amount of sriracha based on your spice tolerance.
- You can substitute the salmon with chicken or tofu for different protein options.
Variation
You can also try adding other vegetables like bell peppers or carrots to your bowls. Using quinoa instead of rice gives a different but healthy grain option. Mixing in other sauces like teriyaki can provide an exciting twist.
FAQs
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Just make sure to thaw it completely before marinating.
What can I use instead of sriracha?
If you don’t have sriracha, you can use any hot sauce or chili paste that you prefer.
Is it okay to eat the skin of salmon?
Yes, salmon skin is edible and can be delicious when crisped up. But if you prefer not to eat it, you can remove it before cooking.