Honey Sriracha Salmon Bowls (Print-Friendly Version)
Glazed salmon cubes with avocado, cucumber and edamame over rice, drizzled with sriracha mayo. Quick 20-minute meal!
# What You Need:
→ Salmon
01 -
4 salmon filets, 4-6 ounces each
02 -
3 tablespoons low sodium soy sauce or tamari
03 -
2 tablespoons honey
04 -
2 tablespoons sriracha
05 -
2 teaspoons minced garlic
06 -
3 tablespoons water
→ Bowls
07 -
2 cups cooked white rice
08 -
1 avocado
09 -
1 cucumber, sliced
10 -
1 cup cooked edamame
11 -
½ cup sriracha mayo
# How to Make It:
01 -
Cut the salmon into 1-inch cubes. Remove the skin if preferred.
02 -
In a large bowl, whisk together soy sauce, honey, sriracha, garlic, and water.
03 -
Add the salmon to the marinade and let it sit for 20 minutes, or up to 1 hour for best results.
04 -
Heat a large skillet with a splash of oil. Add the salmon cubes, reserving the marinade. Cook the salmon for 2-3 minutes on each side until crispy.
05 -
Add the reserved marinade to the skillet and cook until the sauce thickens.
06 -
Place cooked white rice as the base of your bowl. Add the cooked salmon, avocado slices, cucumber, edamame, and drizzle with sriracha mayo.
07 -
Sprinkle red pepper flakes and sesame seeds over the top. Serve and enjoy!
08 -
Preheat air fryer to 400°F (200°C). Cook the marinated salmon (without the extra sauce) for 7-9 minutes until crispy and cooked through. Meanwhile, simmer the reserved marinade on the stove with ½ teaspoon of cornstarch until thickened. Toss the cooked salmon in the sauce and serve.
# Important Notes:
01 -
Feel free to swap in other vegetables like broccoli, carrots, or spinach to customize your bowl.
02 -
To easily remove salmon skin, place the salmon skin-side up in a dish and pour boiling water over it. Peel the skin off with a knife if needed.