Dinner

Honey Sriracha Salmon Bowls Recipe

ByMaya Quinn October 26, 2025October 26, 2025

Introduction

Honey Sriracha Salmon Bowls offer a perfect blend of sweet, spicy, and savory flavors balanced with fresh, crunchy vegetables. This vibrant and satisfying dish is easy to prepare, making it a fantastic choice for a weeknight dinner or casual gathering.

A white bowl filled with a base layer of white rice, topped with diced, glossy salmon pieces coated in a dark reddish-brown sauce, sprinkled with white sesame seeds and chopped green onions. On one side, bright green edamame beans and pale green cucumber slices are arranged, while on the opposite side, smooth, curved slices of light green avocado rest neatly. A wooden spoon with a long handle is placed inside the bowl on the right edge. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 (4-6 ounce) salmon fillets
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, diced
1 cucumber, sliced
1 cup cooked edamame
½ cup sriracha mayo
Optional garnish: red pepper flakes
Optional garnish: sesame seeds

Instructions

Step 1: Cut the salmon fillets into 1-inch cubes. If preferred, remove the skin using kitchen shears for easier handling.
Step 2: In a large bowl, whisk together soy sauce (or tamari), honey, sriracha, minced garlic, and water to create the marinade.
Step 3: Add the salmon cubes to the marinade and refrigerate for at least 20 minutes, ideally up to 1 hour, to allow the flavors to develop.
Step 4: Heat a non-stick skillet over medium-high heat with a splash of oil. Cook the salmon cubes in batches, avoiding overcrowding, for 2-3 minutes per side until cooked through and crisp.
Step 5: Pour the reserved marinade into the skillet and cook for a few minutes until the sauce thickens and coats the salmon.
Step 6: Prepare bowls by placing a bed of cooked white rice. Top with honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame.
Step 7: Drizzle sriracha mayo over the assembled bowls and garnish with red pepper flakes and sesame seeds, if desired.
Step 8: Serve immediately and enjoy your flavorful Honey Sriracha Salmon Bowls!

Tips & Variations

For a gluten-free option, use tamari instead of soy sauce.
Adjust the amount of sriracha in the marinade and mayo to control the spice level.
Try adding pickled vegetables or shredded carrots for extra crunch and color.
Use brown rice or quinoa as a nutritious base alternative to white rice.

Storage

Store any leftover salmon and assembled bowls separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a skillet or microwave, then reassemble with fresh avocado and cucumber to maintain texture. Avoid reheating the avocado to preserve its freshness.

How to Serve

A white bowl filled with a base layer of soft white rice, topped with several glossy, orange-brown glazed salmon cubes covered in a shiny sauce and sprinkled with white sesame seeds; bright green chopped scallions and a few whole edamame beans are scattered over the salmon, while fresh cucumber slices with light green skin sit to one side, all set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh salmon instead of fillets cut into cubes?

Yes, but cutting the salmon into cubes helps it absorb the marinade better and cook evenly. Cooking a whole fillet is also possible, though the cooking time will be longer and the texture different.

Is it safe to marinate salmon for longer than 1 hour?

Marinating salmon for longer than 1 hour is generally safe if kept refrigerated, but the texture may become mushy due to the acidic and salty ingredients. For best results, stick to 20 minutes to 1 hour.