Why Make This Recipe
Honey Sriracha Salmon Bowls are a fantastic dish to prepare for those who love a mix of sweet and spicy flavors. The salmon is marinated in a tasty blend of honey and sriracha, giving it a unique taste that will excite your taste buds. This recipe is easy to make and can be prepared in about an hour, making it perfect for a weeknight dinner. Plus, it’s full of healthy ingredients like salmon, avocado, and edamame, packing a nutritional punch!
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 (optional)
- Sesame seeds (optional)
Directions:
- Cut your salmon fillets into 1-inch cubes. Removing the skin is optional; some prefer to leave it on while others don’t.
- In a large bowl, whisk together all the ingredients for the marinade: soy sauce (or tamari), honey, sriracha, minced garlic, and water until fully combined.
- Add the salmon cubes to the marinade and let them marinate for up to 1 hour. A minimum of 20 minutes is recommended for flavor. Remember to marinate the salmon in the refrigerator for food safety.
- Heat a large skillet over medium-high heat with a splash of oil. Add the salmon cubes and save the remaining marinade for later. Cook for 2-3 minutes on each side until the salmon is cooked through and crispy. Avoid overcrowding the skillet; cook in batches if needed. The salmon is ready when it flakes easily with a fork.
- Add the leftover marinade to the skillet with the cooked salmon and cook for a few minutes until the sauce thickens slightly.
- To assemble your bowls, place a bed of cooked rice at the bottom. Add the honey sriracha salmon, then top with diced avocado, sliced cucumber, and cooked edamame.
- Drizzle the sriracha mayo over the bowls and sprinkle red pepper flakes and sesame seeds on top, if you like.
- Serve the Honey Sriracha Salmon Bowls right away and enjoy!
How to Serve Honey Sriracha Salmon Bowls
These bowls can be served warm and are perfect for lunch or dinner. They present beautifully, so feel free to arrange the ingredients in an appealing way. You can also offer extra sriracha mayo on the side for those who want even more flavor.
How to Store Honey Sriracha Salmon Bowls
If you have leftovers, store them in an airtight container in the refrigerator. The salmon and vegetables will keep well for up to 2 days. To reheat, simply warm them up in the microwave or on the stove until heated through. Keep in mind that the texture of the rice might change slightly after storing.
Tips to Make Honey Sriracha Salmon Bowls
- For best results, use fresh salmon fillets.
- Adjust the amount of sriracha according to your spice preference.
- Feel free to swap out the vegetables based on what you have on hand. Bell peppers or carrots could work well too.
- If you want extra protein, consider adding more edamame or even tofu.
Variation
You can change this recipe by using grilled chicken or shrimp instead of salmon for a different flavor profile.
FAQs
Q1: Can I use frozen salmon for this recipe?
A1: Yes, you can! Just make sure to thaw the salmon completely before marinating and cooking.
Q2: What if I don’t have sriracha?
A2: You can substitute sriracha with another hot sauce, but the flavor may differ.
Q3: Can I prepare the marinade in advance?
A3: Absolutely! You can make the marinade ahead of time and store it in the fridge for up to a week.
Enjoy making your Honey Sriracha Salmon Bowls!
Honey Sriracha Salmon Bowls: A Sweet and Spicy Delight
Equipment
- Baking sheet
- Parchment paper
- Small bowl
- Whisk
- Brush
Ingredients
For the Salmon
- 4 (6 oz each) salmon fillets
- 1/4 cup honey
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon sesame oil
For the Bowls
- 4 cups cooked rice
- 1 cup edamame, shelled
- 1 cucumber, diced
- 1 avocado, sliced
- 2 stems green onions, sliced
- 1 tablespoon sesame seeds
Instructions
Prepare the Salmon
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Whisk together honey, sriracha, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil in a small bowl.
- Place salmon fillets on the prepared baking sheet and brush generously with half of the honey sriracha mixture.
- Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily. Brush with the remaining sauce during the last 5 minutes of cooking.
Assemble the Bowls
- Divide cooked rice among four bowls.
- Top each bowl with a salmon fillet, edamame, diced cucumber, and sliced avocado.
- Garnish with sliced green onions and sesame seeds before serving.