Honey Sriracha Salmon Bowls

There’s something inherently soul-soothing about a bowl layered with tender salmon, fluffy rice, crisp vegetables, and a glossy, sticky sauce that balances sweet and heat just right. Honey Sriracha Salmon Bowls have quickly become a staple in modern kitchens for good reason—they’re packed with flavor, easy to prepare, and endlessly customizable.

This dish reminds me of cozy weeknights spent cooking with friends in our shared apartment. We’d gather whatever veggies were in the fridge, marinate some salmon, and stir together a quick sauce that always ended with the telltale swirl of honey and sriracha. What started as a quick dinner idea turned into a tradition—a bowl that could turn any evening into something special.

The combination of honey and sriracha is inspired by Asian flavor profiles, offering that perfect yin and yang of spicy and sweet. In many cultures, rice bowls are a symbol of nourishment and balance—just like this one. It’s the kind of meal that makes you feel taken care of, without requiring much time in the kitchen.

Why You’ll Love This Recipe:

• Quick and Easy: Perfect for busy weeknights with minimal prep.
• Flavor-Packed: Sweet honey meets spicy sriracha in a crave-worthy glaze.
• Nutritious: Protein-rich salmon paired with fresh veggies and rice.
• Customizable: Swap out veggies, use brown rice or quinoa, or make it low-carb.

INGREDIENTS YOU’LL NEED:

For the salmon:

• 1 lb salmon filets, skin removed
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the honey sriracha sauce:

• 1/4 cup honey
• 2 tablespoons sriracha
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon cornstarch + 2 tablespoons water (slurry)

For the bowl:

• 2 cups cooked jasmine or white rice
• 1 cup shredded carrots
• 1 avocado, sliced
• 1/2 cucumber, thinly sliced
• 1/4 cup chopped scallions
• Sesame seeds, for garnish
• Lime wedges, for serving

HOW TO MAKE HONEY SRIRACHA SALMON BOWLS:

A Flavor-Packed Journey From Pan to Bowl

These Honey Sriracha Salmon Bowls come together with a handful of fresh ingredients and a bit of stovetop magic. Here’s how to make them from scratch:

STEP-BY-STEP INSTRUCTIONS:

1. Prep the Salmon:
   Cut your salmon into bite-sized cubes. Season lightly with salt and pepper.
2. Sear the Salmon:
   Heat olive oil in a non-stick skillet over medium heat. Add salmon and cook for about 2–3 minutes per side until cooked through and golden. Remove from the skillet and set aside.

1. Make the Sauce:
   In the same pan, lower the heat and add honey, sriracha, soy sauce, sesame oil, garlic, and ginger. Whisk to combine. In a small bowl, mix cornstarch with water to make a slurry, then stir it into the sauce. Cook until thickened, about 2 minutes.
2. Glaze the Salmon:
   Return the cooked salmon to the pan and toss to coat it in the sauce.
3. Assemble the Bowls:
   Layer cooked rice into bowls. Add salmon, shredded carrots, avocado, cucumber, and scallions. Drizzle any extra sauce on top and finish with sesame seeds and a squeeze of lime.

HELPFUL TIPS:

• Crispier Salmon? Let it sear undisturbed for a few minutes before flipping.
• More Heat? Add extra sriracha or a pinch of red pepper flakes.
• Make It Ahead: The honey sriracha sauce can be made in advance and refrigerated for up to 3 days.
• Rice Options: Use brown rice, cauliflower rice, or even soba noodles for variety.

DETAILS:

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 2–3 servings
Category: Dinner
Method: Stovetop
Cuisine: Asian-Inspired
Diet: Pescatarian, Gluten-Free Optional

NOTES:

For a gluten-free version, be sure to use tamari or a gluten-free soy sauce.

NUTRITIONAL INFORMATION (Per Serving, Approximate):

• Calories: 490
• Protein: 34g
• Fat: 18g
• Carbohydrates: 45g
• Fiber: 5g
• Sugar: 15g

FREQUENTLY ASKED QUESTIONS:

Can I use frozen salmon?
Yes, just thaw it fully before cooking. Pat it dry to ensure it sears well.

What can I substitute for sriracha?
Chili garlic sauce or gochujang work well for a different spicy kick.

Is this dish good for meal prep?
Absolutely. Store each component separately and assemble just before eating to keep everything fresh.

STORAGE INSTRUCTIONS:

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat salmon gently to avoid overcooking.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Delicious and Easy Salmon Rice Bowls
• Baked Salmon Meatballs with Creamy Avocado Sauce
• Delicious Smoked Salmon Sandwich

CONCLUSION:

These Honey Sriracha Salmon Bowls are a perfect blend of flavor, ease, and comfort. Whether you’re cooking for yourself or sharing with loved ones, this recipe brings bold flavor and a beautiful presentation to your table. Once you try it, it might just earn a permanent spot in your weekly rotation.

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