Honey Sriracha Salmon Bowls
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.
It’s delicious served with some seaweed used as a wrap, if you’re on TikTok, you’ll know what I mean! If you love this recipe, try my salmon stir fry, vegetable lo mein, or orange salmon next.
Before we get started…
- You can make this recipe by pan frying or air frying. Some readers have said air frying leads to crispier bites, so if that’s what you’re going for, I suggest air frying! Instructions for both are including in this post.
- To easily remove the salmon skin, place it in a baking dish, skin side up and pour boiling water on top. Lift the skin from the corner and peel it off. It should come off fairly easily, but if you have any issues, slide a knife underneath!
How to make honey 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.
Key ingredients & swaps
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!
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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. 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 – same with my steak and rice bowls! 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.
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 (same with my air fryer salmon!)
Try these recipes next!
- Lemon Pepper Salmon
- Air Fryer Orange Chicken
- Gochujang Tofu
- Best Buddha Bowls
- Spicy Chicken Noodles
- Hot Honey Salmon Bites
- Salmon Tacos
- Chicken Fajita Bowls
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Honey Sriracha Salmon Bowls
by: claire cary
Ingredients
Salmon
- 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
Bowls
- 2 cups cooked white rice
- 1 avocado
- 1 cucumber sliced
- 1 cup edamame cooked
- ½ cup sriracha mayo
Instructions
- 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!
Notes
Comments
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Hi Claire! This recipe looks and sounds amazing and I can’t wait to make it. I have a question… I’m a huge fan of salmon, but my husband not so much. Do you think this would also be good with a fish like cod?
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I’d probably use shrimp or chicken over cod!
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@eatwithclarity Delicious as written. We used the stovetop(not air fryer) The marinade never thickened-it almost immediately evaporated.
You mention using cornstarch in the paragraph re: using the air fryer but don’t mention it in the actual recipe instructions?-
The instructions are written for the stovetop version, the cornstarch is needed for the air fryer version so the sauce thickens, you’ll want to follow that step if you make it in the air fryer!
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Delicious! And boyfriend approved. We used hot honey and subbed peas for the edamame because that’s what we had on hand. So many yummy flavors in this dish and so versatile! Would definitely make again!
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Sounds perfect! Love a boyfriend approved dish 🙂
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Absolutely delicious! Satisfies those sushi cravings too!
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Can you meal prep this?
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Yes, definitely!
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This was so good! Used in bowls with pulsed up raw carrot, edamame, cucumber and made our own sriracha Mayo (Mayo, sriracha, honey, lemon) made it again the week after we liked so much!
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Perfect! Thanks, Taryn!
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This was absolutely outrageously delicious. I made a few small changes, I removed the avocado (don’t care of it) and added in homemade pickled red onion and that really knocked it out of the park. The spice of the dressing gets offset by the tang of the pickled red onion. 10/10 adding to my weekly routine.
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Yum, love the addition of the red onion. So glad you enjoyed it!
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Fantastic recipe, the entire family loved it, definitely adding it to the ‘keepers’ list. It is the perfect balance of sweet and spicy, and it’s a nice light meal that really satisfies.
Made this recipe exactly as directed. The only exception being that I reduced the sriracha sauce from 2 tbsp down to 1-1/2 tbsp just to be cautious. The end result was definitely not too spicy, would do full sriracha next time.
Helpful Tip: be careful to get as little marinade as possible in the pan when you are frying otherwise you will end up steaming the salmon and it will be cooked long before it gets crispy. Letting the salmon sit in a strainer works well to get rid of any excess sauce.
If you are not a fan of store-bought sriracha mayo (like me) then make your own: try 1/4 cup mayo, 1-1/2 tbsp sriracha, and 1 tsp lime juice for some zest. Delicious!-
Sounds perfect! So happy your family enjoyed this one.
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Wonderful flavors and easy to make. I will definitely make this again and again. I added the edamame (and some left over shredded carrots) to the salmon after the sauce was cooking. Looking forward to eating the leftovers tonight.
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Sounds perfect! So glad you enjoyed it.
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Absolutely delicious! I can’t wait to make it again. I made it exactly, but also took your suggestion about adding additional veggies. I added some cut steamed corn off the cob, shredded carrots and yellow and red diced peppers. The colors, flavors and textures that you packed into this recipe are amazing! Thank you @eatwithclarity !
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Sounds delicious with all those veggies! Thanks, Donna!
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This was WONDERFUL!!! The entire family loved it and said we definitely need to keep it on the regular rotation! I doubled the marinade because we like things saucy. I also used the marinade on diced chicken for those who arent fish eaters. I did not double the siracha in the marinade since it was in the mayo. It was perfect! This is my favorite recipe I’ve cooked this year!
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So happy to hear that! Love that you did this with chicken too-delish!
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Have you ever tried this with shrimp instead of salmon?
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I haven’t, but should be good!
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Delicious! This is now one of our favorites.
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Thanks, McKenna!
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This recipe looks amazing! I can’t wait to make it for my husband!
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This sounds delicious – where do you get sriracha mayo??? Do you just put some sriracha sauce in mayo????
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Some stores carry it, but I usually just mix up sriracha with mayo! Proportions totally depend on preference- no right way to do it.
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Served with cauliflower rice. So yummy!
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Sounds delicious! Thanks, Kristin!
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