These honey sriracha salmon bowls deliver the perfect balance of sweet, spicy, and savory flavors in one nutritious dish. They’re ready in just 20 minutes and packed with protein!
Ingredients
For the salmon:
- 4 salmon fillets (6 oz each)
- 3 tablespoons honey
- 2 tablespoons sriracha sauce
- 2 tablespoons soy sauce (low-sodium)
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon sesame seeds
- 2 green onions, sliced
For the bowls:
- 2 cups cooked rice (white, brown, or cauliflower)
- 1 avocado, sliced
- 1 cucumber, thinly sliced
- 1 cup edamame, shelled and cooked
- 1 cup shredded carrots
- ½ cup radishes, thinly sliced
- Lime wedges for serving
For the sriracha mayo drizzle:
- ¼ cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon lime juice
- ½ teaspoon honey
Tools Used to Make Honey Sriracha Salmon Bowls
- Large baking sheet
- Parchment paper
- Small mixing bowl
- Whisk
- Measuring spoons
- Cutting board
- Sharp knife
- Small saucepan (for rice)
- Pastry brush
How to Make Honey Sriracha Salmon Bowls
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat salmon fillets dry with paper towels and place them on the prepared baking sheet. Season with salt and pepper.
- In a small bowl, whisk together honey, sriracha, soy sauce, lime juice, minced garlic, and grated ginger until well combined.
- Brush the honey sriracha mixture generously over the salmon fillets, reserving about 2 tablespoons for later.
- Bake the salmon for 12-15 minutes, or until it flakes easily with a fork. For the last 2 minutes, switch to broil to caramelize the top (watch carefully to prevent burning).
- While the salmon is baking, prepare your bowl components. Cook rice according to package instructions if not already prepared, and arrange your vegetables.
- Make the sriracha mayo drizzle by whisking together mayonnaise, sriracha, lime juice, and honey until smooth.
- To assemble the bowls, start with a base of rice, then arrange the vegetables around the edges.
- Place the baked salmon in the center of each bowl and brush with the reserved glaze.
- Drizzle the sriracha mayo over the bowls, and garnish with sliced green onions and sesame seeds.
- Serve with lime wedges on the side for an extra punch of flavor.
Serving Honey Sriracha Salmon Bowls
These versatile salmon bowls can be enjoyed in multiple ways:
- Serve hot right after preparation for the most vibrant flavors
- Pack components separately for a delicious meal prep option that lasts 3-4 days
- Create a build-your-own bowl bar for family dinners
- Serve as a deconstructed salad by placing all components over mixed greens
For a complete meal experience, pair your honey sriracha salmon bowl with a side of miso soup or fresh spring rolls. You can also add pickled ginger or kimchi for an extra flavor dimension.
For entertaining, consider setting up the components buffet-style and let guests customize their own bowls. This interactive dining experience is perfect for casual gatherings!
Frequently Asked Questions
Can I meal prep these salmon bowls?
Absolutely! Prepare all components and store separately in airtight containers. The salmon will keep well for 3-4 days in the refrigerator. For best results, reheat the salmon separately and assemble just before eating. The sriracha mayo can be stored for up to a week in the refrigerator.
How can I adjust the spice level?
These bowls are moderately spicy as written. To reduce the heat, use less sriracha in both the glaze and mayo. For a milder option, substitute sweet chili sauce for part of the sriracha. To increase heat, add red pepper flakes or a dash of cayenne pepper to the glaze.
What’s the best salmon to use for this recipe?
Look for center-cut salmon fillets of equal thickness to ensure even cooking. Both wild-caught and farm-raised salmon work well in this recipe. If possible, choose sustainably sourced salmon. Sockeye or Atlantic salmon are excellent choices for their rich flavor and firm texture.
Can I make these bowls gluten-free?
Yes! Simply substitute tamari or coconut aminos for the soy sauce in the glaze. All other ingredients are naturally gluten-free, but always check packaged items like sriracha to ensure they don’t contain hidden gluten.
How do I know when the salmon is perfectly cooked?
Salmon is done when it flakes easily with a fork but still looks slightly translucent in the center. For medium doneness, the internal temperature should reach 125-130°F (52-54°C). Be careful not to overcook, as salmon can quickly become dry.
Final Thoughts
With their perfect balance of sweet, spicy, and savory flavors, these honey sriracha salmon bowls have become my go-to weeknight dinner. Try them tonight – I promise they’ll become a regular in your meal rotation!
