Description
These honey sriracha salmon bowls offer a perfect combination of spicy and sweet flavors with tender, marinated salmon cubes served over a bed of white rice and topped with fresh avocado, cucumber, edamame, and creamy sriracha mayo. Ready in just 20 minutes, this easy and colorful dinner recipe is ideal for a quick family meal.
Ingredients
Units
Scale
Salmon
- 4 (4-6 ounce) salmon filets
- 3 tablespoons low sodium soy sauce or tamari
- 2 tablespoons honey
- 2 tablespoons sriracha
- 2 teaspoons minced garlic
- 3 tablespoons water
Bowls
- 2 cups cooked white rice
- 1 avocado, sliced
- 1 cucumber, sliced
- 1 cup cooked edamame
- 1/2 cup sriracha mayo
Optional Toppings
- Red pepper flakes
- Sesame seeds
Instructions
- Prepare the Salmon: Cut the salmon into 1-inch cubes, removing the skin if preferred for easier eating and texture.
- Make the Marinade: In a large bowl, whisk together soy sauce, honey, sriracha, minced garlic, and water until combined.
- Marinate the Salmon: Add the cubed salmon to the marinade and let it soak for at least 20 minutes, or up to 1 hour for more flavor absorption.
- Cook the Salmon: Heat a large skillet over medium heat with a splash of oil. Add the marinated salmon cubes, reserving the leftover marinade. Sear the salmon for 2-3 minutes per side until crisp and mostly cooked through.
- Thicken the Sauce: Pour the reserved marinade into the skillet with salmon and cook, stirring occasionally, until the sauce thickens and coats the salmon beautifully.
- Assemble the Bowls: Create a base with cooked white rice in each bowl. Top evenly with the cooked salmon, sliced avocado, sliced cucumber, cooked edamame, and a generous dollop of sriracha mayo.
- Add Final Touches: Sprinkle bowls with red pepper flakes and sesame seeds for extra flavor and crunch before serving.
Notes
- Feel free to customize the bowls with your favorite veggies such as broccoli, carrots, or spinach instead of avocado, cucumber, or edamame.
- For a different cooking method, air fry the marinated salmon by preheating an air fryer to 400°F, then air frying the salmon cubes for 7-9 minutes until cooked and crispy; meanwhile, thicken the leftover marinade with cornstarch in a pan and toss the cooked salmon in the sauce.
- To easily remove the salmon skin, place the fillets skin side up in a baking dish, pour boiling water over them, then gently lift and peel off the skin, using a knife if necessary.
