These honey sriracha salmon bowls are spicy, sweet and so easy to make. With only 20 minutes of active prep and cook time, this is the perfect easy dinner recipe for the whole family.
Crispy, spicy, subtly sweet, so easy to make and perfect to meal prep, these sriracha salmon bowls pretty much have it all.
The salmon is cut into cubes which allows more of it to get crispy when it is pan fried! We’ll marinate it in a simple honey sriracha sauce, then serve it up with some jasmine rice, cucumber, edamame, avocado and sriracha mayo.
This recipe is naturally gluten free, paleo friendly (just sub the rice for cauliflower rice) and only requires 20 minutes of active cook time.
SALMON. I love using wild caught salmon, but whatever you can get your hands on is fine. I removed the skin, but you can eat salmon skin if you like it!
MARINADE. We’ll be marinating and cooking the salmon in a simple sauce made from soy sauce or tamari, honey, sriracha, garlic and a bit of water. I like buying my pantry staple items like this from Thrive Market to save money!
For extra spice, you can add in some red pepper flakes or extra sriracha. Just taste and see what you like.
RICE. I love white rice, but brown or even right rice works great here. You can also try cauliflower rice for a lighter, paleo friendly option.
For a different variation, you can swap the rice for your favorite noodles. I like brown rice noodles here.
VEGGIES. I used sliced cucumber and edamame, but you can also add in roasted broccoli, spinach, sauteed kale, whatever you like!
AVOCADO. The creaminess of the avocado pairs really well with the crunch of the cucumber and spice from the sriracha salmon.
How to make sriracha salmon bowls
Cut your salmon into 1 inch cubes. I took the skin off, but you can keep it on if you prefer.
Whisk together all ingredients for the marinade in a large bowl. Add in the salmon and marinate for up to 1 hour, but ideally at least 20 minutes.
Once it’s done marinating, heat a large skillet with a splash of oil and add in the salmon, but keep the rest of the marinade on the side for now.
Cook for 2-3 minutes on each side to get a nice crisp. Add in the marinade and cook until the sauce thickens.
Assemble your bowls with a bed of rice or quinoa, then add in the salmon, avocado, cucumber, edamame and top with the sriracha mayo. Sprinkle with red pepper flakes and sesame seeds and enjoy! For extra flavor, serve with my spicy chili garlic noodles.
Air fryer instructions
You can easily make this sriracha salmon in the air fryer instead! It will get just as crispy and is a more hands off method.
After marinating, preheat the air fryer to 400 Fahrenheit, then add the salmon (without the extra sauce) and air fry for 7-9 minutes or until crispy and cooked through.
Meanwhile, add the rest of the marinade to a pan on the stove, whisk in 1/2 teaspoon of cornstarch and simmer until thick. Toss the cooked salmon in the rest of the sauce and serve as usual.
How to store
These sriracha salmon bowls will keep for up to 3 days in the fridge.
You can serve them cold, or add everything to the stove and heat it up like a stir fry. You a can also store it all separately, then assemble as shown in the photos.
Once cooked, I do not recommend freezing the salmon as the texture will not hold up well once it is defrosted. You can, however, use frozen then thawed salmon in the bowls.
Try these next!
- Lemon Pepper Salmon
- Orange Chicken
- Gochujang Tofu
- Best Buddha Bowls
- Spicy Chicken Noodles
- Hot Honey Salmon Bites
- Salmon Tacos
- Chicken Fajita Bowls
Honey Sriracha Salmon Bowls
by: claire cary
- 4 4-6 ounce salmon filets
- 3 tablespoons low sodium soy sauce or tamari
- 2 tablespoons honey
- 2 tablespoons sriracha
- 2 teaspoons minced garlic
- 3 tablespoons water
- 2 cups cooked white rice
- 1 avocado
- 1 cucumber sliced
- 1 cup edamame cooked
- ½ cup sriracha mayo
- Cut your salmon into 1 inch cubes. I took the skin off, but you can keep it on if you prefer.
- Whisk together all ingredients for the marinade in a large bowl.
- Add in the salmon and marinate for up to 1 hour, but ideally at least 20 minutes.
- Once it's done marinating, heat a large skillet with a splash of oil and add in the salmon, but keep the rest of the marinade on the side for now.
- Cook for 2-3 minutes on each side to get a nice crisp.
- Add in the marinade and cook until the sauce thickens.
- Assemble your bowls with a bed of rice, then add in the salmon, avocado, cucumber, edamame and top with the sriracha mayo.
- Sprinkle with red pepper flakes and sesame seeds and enjoy!