These Sriracha Honey Salmon Bowls offer a delightful balance of sweet, spicy, and savory flavors, making them a perfect choice for a quick and satisfying meal. The crispy salmon, glazed with a honey-sriracha sauce, pairs beautifully with a bed of rice and fresh vegetables. Whether you're looking for a weeknight dinner or a meal prep option, this dish is both delicious and nutritious. It's also versatile, allowing for substitutions based on dietary preferences or ingredient availability. With a preparation time of just 20 minutes, it's a convenient option for busy schedules.
For the Salmon:
4 (4–6 ounce) salmon filets
3 tablespoons low-sodium soy sauce or tamari
2 tablespoons honey
2 tablespoons sriracha sauce
2 teaspoons minced garlic
3 tablespoons water
For the Bowls:
2 cups cooked white rice
1 avocado, sliced
1 cucumber, sliced
1 cup cooked edamame
½ cup sriracha mayo (store-bought or homemade)
Optional garnishes: red pepper flakes, sesame seeds
Prepare the Salmon:
Cut the salmon into 1-inch cubes.
In a large bowl, whisk together soy sauce, honey, sriracha, minced garlic, and water.
Add the salmon cubes to the marinade, ensuring they are well-coated.
Marinate for at least 20 minutes, or up to 1 hour in the refrigerator.
Cook the Salmon:
Heat a large skillet over medium-high heat and add a splash of oil.
Add the marinated salmon cubes to the skillet, reserving the marinade.
Cook for 2–3 minutes on each side until the salmon is crispy and cooked through.
Add the reserved marinade to the skillet and cook until the sauce thickens slightly, about 1–2 minutes.
Assemble the Bowls:
Divide the cooked rice among four bowls.
Top each bowl with the cooked salmon, sliced avocado, sliced cucumber, and cooked edamame.
Drizzle with sriracha mayo.
Optional: sprinkle with red pepper flakes and sesame seeds for added flavor and texture.
Calories: Approximately 667 kcal
Protein: 10.5 g
Carbohydrates: 68.2 g
Fat: 40.3 g
Cholesterol: 15.2 mg
Sodium: 1368.8 mg
Sugar: 2.9 g