Spicy Sweet Salmon Bowls

This honey sriracha salmon bowl has become my go-to dinner for busy weeknights when I still want something that feels special and packed with flavor. The perfect balance of sweet honey and spicy sriracha creates an irresistible glaze for the salmon that caramelizes beautifully when cooked.

I first made these bowls when trying to recreate a dish from my favorite local poke spot that closed down. After tweaking the sauce proportions a few times, my family now requests these bowls at least twice a month.

Ingredients

• Salmon filets: 4-6 ounces each provides the perfect protein base and cooks quickly
• Low sodium soy sauce: adds umami depth without making the dish too salty
• Honey: creates caramelization and balances the heat
• Sriracha: brings the perfect level of heat that builds rather than overwhelms
• Minced garlic: adds aromatic complexity to the marinade
• Cooked white rice: provides a neutral base to soak up all the delicious sauce
• Avocado: adds creaminess and healthy fats to balance the spice
• Cucumber: brings refreshing crunch and coolness
• Edamame: adds plant protein and a pop of bright color
• Sriracha mayo: ties everything together with creamy heat

Step-by-Step Instructions

Prepare the salmon:

Cut salmon into 1 inch cubes for quicker cooking and more surface area for the glaze to coat. While I prefer removing the skin for this recipe, it can remain on if you prefer that texture in your bowl.

Mix the marinade:

Whisk soy sauce, honey, sriracha, garlic and water until completely combined. This balanced marinade provides the perfect blend of savory, sweet and spicy flavors that will infuse into the salmon.

Marinate the salmon:

Add salmon cubes to the marinade and let sit for at least 20 minutes but up to an hour. Avoid marinating longer as the acid in the sriracha can start to break down the delicate fish texture.

Cook the salmon:

Heat a large skillet with a small amount of oil until hot. Add only the salmon pieces, reserving the marinade. Cook 2-3 minutes per side until the edges develop a beautiful caramelized crust.

Create the glaze:

Pour the reserved marinade into the pan with the salmon. Allow it to bubble and reduce until it transforms into a thick glaze that coats the salmon pieces. This concentrated sauce becomes the star flavor component.

Assemble your bowls:

Start with a base of fluffy white rice, then arrange the glazed salmon and fresh vegetables in sections. The contrast of hot salmon against cool cucumber and creamy avocado creates the perfect temperature and texture balance.

Finish with sauce:

Drizzle each bowl with sriracha mayo and sprinkle with sesame seeds and optional red pepper flakes. This final touch adds another layer of flavor and beautiful presentation.

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The honey might seem like a small ingredient, but it's actually crucial for creating that beautiful caramelization on the salmon. My daughter initially wanted me to skip it because she doesn't like honey on its own, but now she agrees it makes all the difference in this recipe.

Veggie Variations

This bowl welcomes nearly any vegetable you have on hand. Try adding shredded carrots for color and sweetness, steamed broccoli for extra nutrition, or spinach for an easy green boost. The salmon glaze works beautifully with any combination, making this a perfect clean-out-the-fridge meal at the end of the week.

Air Fryer Option

For an even easier preparation with less hands-on time, the air fryer works beautifully with this recipe. After marinating, place the salmon cubes in your air fryer at 400°F for 7-9 minutes until crispy outside and tender inside. Meanwhile, simmer the remaining marinade with a touch of cornstarch on the stovetop until thickened, then toss the cooked salmon in this glaze before assembling your bowls.

Make It Ahead

These bowls work wonderfully for meal prep. Prepare all components separately and store in the refrigerator for up to 3 days. Keep the sriracha mayo in a separate container and drizzle just before eating. The salmon reheats well in the microwave for 30-45 seconds, though many people enjoy it cold straight from the fridge for a quick lunch.

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Recipe Questions

→ Can I substitute other vegetables in the salmon bowls?

Absolutely! The recipe is very adaptable to different vegetables. While it calls for cucumber, avocado and edamame, you can easily swap in broccoli, carrots, spinach or any other vegetables you prefer or have on hand.

→ How long should I marinate the salmon?

For best flavor, marinate the salmon for at least 20 minutes. You can marinate it for up to 1 hour, but avoid longer marination times as the acid in the marinade could start to break down the delicate salmon texture.

→ Can I cook the salmon in an air fryer instead?

Yes! To air fry, preheat your air fryer to 400°F after marinating the salmon. Cook the salmon pieces (without the extra sauce) for 7-9 minutes until crispy and cooked through. Meanwhile, simmer the remaining marinade with ½ teaspoon cornstarch on the stove until thickened, then toss the cooked salmon in this sauce before serving.

→ What's the easiest way to remove salmon skin?

Place the salmon in a baking dish with the skin side facing up. Pour boiling water over the salmon, then lift a corner of the skin and gently peel it off. The skin should come off easily, but if you encounter resistance, slide a knife underneath to help separate it.

→ How many calories are in each salmon bowl?

Each salmon bowl contains approximately 522 calories, with 41g carbohydrates, 43g protein, 22g fat, 6g fiber, and 11g sugar, making it a well-balanced meal with excellent nutritional value.

→ Can I prepare components of this dish ahead of time?

Yes! Cook the rice and prepare the vegetables in advance. You can also mix the marinade ahead of time, but it's best to marinate the salmon just before cooking for optimal texture and flavor. Assemble the bowls just before serving.