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Honey Sriracha Salmon Bowls featured image showing a vibrant and delicious meal.

Honey Sriracha Salmon Bowls

These Honey Sriracha Salmon Bowls are a delicious and balanced meal. The salmon is glazed with a sweet and spicy honey sriracha sauce and served over rice with fresh toppings like avocado, edamame, and carrots.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2
Course: Main Course
Cuisine: Asian-inspired
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Salmon fillets, skin on or off, cut into 4-6 oz portions
  • 1 tbsp Olive oil
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup Honey
  • 2 tbsp Sriracha sauce
  • 1 tbsp Soy sauce low sodium recommended
  • 1 tbsp Lime juice, freshly squeezed
  • 1 tsp Sesame oil
  • 1 clove Garlic, minced
  • 1/2 tsp Ginger, grated
  • 2 cups Cooked rice Jasmine or sushi rice recommended
  • 1 Avocado, sliced
  • 1 cup Edamame, shelled
  • 1/2 cup Carrots, shredded
  • 1/4 cup Green onions, sliced
  • Sesame seeds, for garnish
  • Seaweed snacks optional
  • Pickled ginger optional
  • Spicy mayo optional

Equipment

  • cutting board
  • knife
  • paper towels
  • small bowl
  • whisk
  • large skillet
  • spatula
  • Serving bowls

Method
 

  1. Pat the salmon fillets dry with paper towels. Season generously with salt and pepper.
  2. In a small bowl, whisk together the honey, sriracha, soy sauce, lime juice, sesame oil, garlic, and ginger.
  3. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the salmon fillets skin-side down (if using skin-on fillets) in the skillet.
  4. Cook for 4-6 minutes, or until the skin is crispy and golden brown. Flip the salmon and cook for another 3-5 minutes, or until cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  5. During the last minute of cooking, pour the honey sriracha glaze over the salmon, ensuring that each fillet is evenly coated. Let the glaze caramelize slightly, basting the salmon with the sauce.
  6. Divide the cooked rice among bowls. Top with the honey sriracha salmon, avocado slices, edamame, shredded carrots, and green onions.
  7. Sprinkle with sesame seeds and serve immediately. Optional additions include seaweed snacks, pickled ginger, and a drizzle of spicy mayo for extra flavor and heat.

Notes

Adjust the amount of sriracha to your spice preference. For best results, use high-quality salmon. Leftovers can be stored in the refrigerator for up to 2 days. You can substitute the rice with quinoa or another grain of your choice. If you don't have fresh ginger, you can use 1/4 teaspoon of ground ginger. If you like, add some red pepper flakes for an extra kick.