These Honey Sriracha Salmon Bowls are a tasty mix of sweet and spicy! The salmon is coated in a delicious honey sriracha sauce, and it’s served over a bed of rice with fresh veggies.
Trust me, this dish looks fancy but is super easy to make. I love adding some crunchy sesame seeds on top—they really make it pop! What’s not to love about a little sweet heat? 😋
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are the star here. If you’re not a fan of salmon, try other fish like trout or even grilled chicken for a hearty substitute.
Honey: This sweetener helps balance the heat. If you’re looking for a vegan option, maple syrup or agave nectar work nicely too.
Sriracha Sauce: This adds spice, but you can adjust the amount based on your heat preference. If you need a milder kick, try chili garlic sauce or a mild hot sauce instead.
Soy Sauce: The umami flavor is essential. For a gluten-free option, use tamari. Coconut aminos can also be a great alternative if you want something lower in sodium.
Rice: Jasmine rice is lovely, but feel free to use brown rice, quinoa, or even cauliflower rice for a low-carb alternative. Each option will bring its own unique flavor.
How Do I Get Perfectly Cooked Salmon?
Cooking salmon can be tricky, but following a few simple steps will give you great results every time. First, make sure your skillet is hot; this helps sear the skin and prevents sticking.
- Start skin-side down in the skillet. This allows the skin to crisp while the fish cooks through.
- Cook for 4-5 minutes without moving it. This lets the fish develop a nice crust.
- When flipping, be gentle! Use a spatula and flip it carefully to keep it intact.
- Cook on the other side for another 3-4 minutes. Salmon should be opaque and flake easily with a fork.
Letting the salmon rest a few minutes before cutting helps keep it juicy. Enjoy your delicious bowls!
How to Make Honey Sriracha Salmon Bowls
Ingredients You’ll Need:
For the Salmon:
- 1 lb salmon fillets
- 2 tablespoons honey
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Bowls:
- 2 cups cooked jasmine rice (or rice of your choice)
- 1 cup edamame (shelled)
- 1 cucumber, diced
- 1 avocado, sliced
- 2 tablespoons sesame seeds
- 2 tablespoons chopped green onions
- Crushed red pepper flakes (for garnish)
- Drizzle of tahini or sesame dressing (optional)
How Much Time Will You Need?
This delicious recipe will take about 15-30 minutes for marinating and 20 minutes for cooking and assembling, so you should have your wonderful honey sriracha salmon bowls ready in about 1 hour!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a medium-sized bowl, mix together the honey, sriracha sauce, soy sauce, sesame oil, salt, and pepper. Use a whisk to blend it all together until it’s well combined and smooth.
2. Marinate the Salmon:
Place your salmon fillets in a shallow dish. Pour the freshly made marinade over the salmon, making sure each piece gets a nice coat. Let them sit for at least 15-30 minutes so the flavors soak in.
3. Cook the Salmon:
Heat the olive oil in a skillet over medium-high heat. Once hot, carefully add the marinated salmon, skin-side down. Cook for about 4-5 minutes, then gently flip the salmon and cook for another 3-4 minutes until the fish is fully cooked and has a lovely caramelized edge. When done, lift the salmon from the pan and let it rest for a couple of minutes before cutting it into bite-sized pieces.
4. Prepare the Bowls:
To assemble your bowls, start with a generous scoop of cooked jasmine rice at the bottom of each serving bowl. Top it with delicious pieces of salmon, then add in the shelled edamame, diced cucumber, and sliced avocado.
5. Garnish:
Sprinkle some sesame seeds and chopped green onions over the top for extra flavor. If you like a bit of heat, add some crushed red pepper flakes. You can finish it off with a drizzle of tahini or sesame dressing if you choose to include it.
6. Serve:
Your honey sriracha salmon bowls are now ready to enjoy! Serve them warm and relish this delightful meal!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thaw it completely in the refrigerator overnight or under cold running water. Pat it dry with paper towels before marinating to ensure the marinade sticks well and the salmon cooks evenly.
What Can I Substitute for Sriracha?
If you’re looking for a milder option, you can use chili garlic sauce or even a mix of hot sauce and a bit of honey for sweetness. On the other hand, if you prefer more heat, try using Korean gochujang or even a spicier hot sauce, adjusting the amount to your taste.
How Do I Store Leftover Salmon Bowls?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm the salmon gently in the microwave or on the stove over low heat. You might want to refresh the rice with a splash of water to keep it from drying out!
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the marinade and marinate the salmon up to 2 hours in advance. For the bowls, you can cook the rice and prepare the veggies ahead of time, just assemble everything right before serving for the best texture and flavor!
