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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Looks good where can i find the spicy mayo sauce?
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Most grocery stores carry a sriracha mayo! I also link one in the recipe card.
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I made this dish for my family and they loved it. I made it again with chicken, which they prefered. I used the cucumber the first time, and the second time I used broccoli. It is a great dish with any protein. Thanks!
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This is a favorite at our house! I double the marinade for extra sauce and prepare in the air fryer. Super tasty!
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We love this recipe. I can’t figure out why my salmon doesn’t crisp up like yours. Mine almost looks like it is steamed. What am I doing wrong?
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When you fry the salmon with the oil, make sure you aren’t getting any of the marinade in there so it has time to really crisp up on each side before adding the sauce. If you’re still having issues, you can try air frying the salmon before adding the sauce!
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OH. MY. GOSH. This is the tastiest and easiest thing I’ve ever made! My bf doesn’t even like salmon and he absolutely cleaned his plate! The sauce/glaze is so good I was dipping my fingers in the saucepan just to lick up every last drop!! This recipe deserves a gold medal, I swear!!!
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Thanks so much, Lindsay! So glad it was a hit 🙂
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This has been the most requested dinner of the summer. I doubled the sauce receipe and used an entire side of salmon. Thank you!!!
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So happy to hear that! Thanks, Wendy!
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Really tasty recipe! It’s versatile in that you can sub in whatever veg you like and it will probably still turn out delicious. I used broccoli, spinach, avocado and cucumber and air fried the salmon with skin on.
Lovely, thank you! Glad I found you so easily when googling “salmon bowl” -
Very yummy! I added shrimp as well because I didn’t have enough salmon. I baked the fish in the oven as per the other comments. A definite keeper.
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Delicious! I used tenderstem broccoli and bok choy that needed using up instead of the cucumber and edamame and it was fantastic.
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YUM! I thought I was eating at a restaurant. This was delish!! The only thing I did differently in the recipe part was I used Rice Vinegar instead of the water in the marinade and I added about 1 1/2″ piece of ginger grated. And when I made the bowls, I made some pickled cucumber and put that on top along with avocado, thawed peas (I had no edamame!!) and shredded carrot, thin sliced yellow bell pepper, thin sliced radishes and thin sliced red cabbage. I then drizzled the whole thing with a ‘bang bang” sauce which was mayo, about 1/3 c.; 4 Tbs of Sweet Chili Sauce; and 2 tsp Siracha. So darn good!!! I want to make it twice a week!! And we had enough for left overs and it was good the next day with just the salmon warmed up a bit. Oh and for the glaze for the salmon – I did the salmon in my air fryer and the cubes were perfect! I added the “slurry” of 1 1/2 Tbs of the corn starch to the left over marinade and cooked it til it was thick. Tossed the salmon in that and OMG – delish!!
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Thank you, Cindy! So so happy you loved it!
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HOLY SMOKES this is amaaaaazing! I have made this 3 weeks in a row and I’m not tired of it at all. Its making me excited for dinner! Thank you for this recipe 🙂
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Thank you, Sylvia!
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Our new favorite and we crave it like we haven’t craved a dish in a long time. It’s so easy too!
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Thank you, Taylor!
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Delicious! I read the comments and agree the pan frying method was messy and my fish stuck to the pan so I transferred to the air fryer for ease. Otherwise we loved the dish. My son who does not care much for fish gave it 8/10!!! We will rotate into our weekly meals! Thanks for another option for salmon 😉
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Truly delish – made with chicken too, for non fish eaters, and was raved about!
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Wow!!!! This recipe is a definite keeper. Made it last night and both me and my husband were blown away by the flavors and how easy it came together. I used my air fryer and combined the fish with the sauce on the stove after it cooked. The air fryer really crisped up the salmon. Definitely a keeper and one to make on a regular basis. The leftovers were just as delicious the next day. Only wish I had made more! Thanks for a great recipe.
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Thank you, Karen! So glad you enjoyed it.
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