This Easy Honey Sriracha Salmon Bowl is a tasty mix of sweet and spicy! The salmon shines with a honey glaze and a kick of sriracha, making it super flavorful.
I love how quick this dish comes together. Toss it on rice or veggies, and you’ve got a meal that’s as pretty as it is yummy. Dinner just got fun! 🍣
Key Ingredients & Substitutions
Salmon: Fresh salmon is best for this dish. If you’re looking for alternatives, try using chicken or tofu for a different protein option. Both cook well with the same honey sriracha sauce.
Honey: It adds sweetness and helps caramelize the salmon. If you prefer a lower sugar option, agave syrup or maple syrup works as a great substitute.
Sriracha: This spicy sauce brings the kick! If it’s too spicy for you, consider using sweet chili sauce for a milder flavor. You can also leave it out and add some crushed red pepper flakes if you want just a hint of heat.
Rice: Jasmine rice gives a lovely aroma, but brown rice or quinoa can make a healthier base. Cauliflower rice is another great low-carb option!
Edamame: While they’re great for texture and nutrition, you could swap them for steamed green peas or even chickpeas if needed.
How Do You Get Perfectly Cooked Salmon?
Cooking salmon can be tricky if you want to avoid overcooking. Here are some tips to get it just right:
- Start by cutting your salmon into even cubes. This ensures they cook uniformly.
- Make sure your skillet is hot before adding salmon. A hot pan helps with caramelization!
- Cook the salmon for 2-3 minutes on each side, based on the size of your cubes, and avoid moving them too much until they have a nice sear.
- Watch for the color change! Salmon should turn from translucent to opaque when it’s done.
Let the salmon rest for a minute after cooking for juiciness. Enjoy your delicious salmon bowls!
Easy Honey Sriracha Salmon Bowls
Ingredients You’ll Need:
For the Salmon:
- 1 lb salmon fillet, skin removed and cut into bite-sized cubes
- 3 tbsp honey
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1-2 tbsp sriracha sauce (adjust to taste)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
For the Bowl:
- 1 cup cooked white rice (jasmine or sushi rice preferred)
- 1/2 avocado, sliced
- 1/2 cucumber, thinly sliced
- 1/2 cup shelled edamame (cooked)
- Sesame seeds, for garnish
- Red pepper flakes, for garnish (optional)
- Fresh parsley or cilantro, for garnish (optional)
- Sriracha mayo or any spicy mayo for drizzling (optional)
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare and cook. It’s quick and easy, making it perfect for a weeknight dinner or a fun meal prep option!
Step-by-Step Instructions:
1. Make the Honey Sriracha Sauce:
In a small bowl, whisk together honey, soy sauce, sriracha, rice vinegar, and sesame oil until well combined. This simple sauce will add delicious flavor to your salmon.
2. Marinade the Salmon:
Place the cubed salmon in a mixing bowl and pour about half of the honey sriracha sauce over the fish. Gently toss to coat the salmon evenly. Remember to save the other half of the sauce for later use.
3. Cook the Salmon:
Heat a non-stick skillet over medium-high heat. Once the pan is hot, carefully add the salmon cubes. Cook for about 2-3 minutes on each side until the salmon is golden brown and cooked through. Be careful not to overcrowd the pan. If there’s too much salmon, cook in batches!
4. Prepare the Rice:
While the salmon is cooking, warm the cooked rice according to package instructions. Once warm, divide the rice into serving bowls.
5. Assemble Your Bowls:
Once the salmon is cooked, carefully place it on top of the rice. Add avocado slices, cucumber, and cooked edamame to each bowl for a refreshing touch.
6. Add the Final Touches:
Drizzle the bowls with the reserved honey sriracha sauce. If you like a little extra kick, add some spicy mayo on top!
7. Garnish and Serve:
Finish by sprinkling sesame seeds, red pepper flakes (if you want more heat), and fresh parsley or cilantro on top. Serve immediately with chopsticks or a fork. Enjoy your colorful and flavorful Honey Sriracha Salmon Bowls!
This bowl is a perfect balance of sweet, spicy, and fresh, with creamy avocado and crisp edamame enhancing the texture. Happy eating!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Fish?
Absolutely! If salmon isn’t your preference, you can substitute it with other fish like tilapia or cod. Just remember to adjust the cooking time slightly as different fish may cook at different rates.
How Can I Make This Recipe Spicier?
If you enjoy a spicier kick, simply increase the amount of sriracha in the sauce. You can also add sliced fresh chili peppers or a sprinkle of red pepper flakes as a garnish for extra heat.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in the microwave or a skillet. Note that the salmon might lose some of its texture when reheated, but it will still taste delicious!
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the honey sriracha sauce and cook the salmon in advance. Just store them separately until you’re ready to assemble the bowls. The rice and veggies can also be prepped ahead of time. Just warm them all together when ready to serve!
