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Quick Honey Sriracha Salmon Bowls

Close-up of delicious salmon bowls featuring glazed salmon cubes over rice with sliced avocado and cucumber.

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Make these flavorful Honey Sriracha Salmon Bowls for a satisfying weeknight meal. This easy recipe combines sweet and spicy salmon with fresh components for a high protein dish ready in 30 minutes.

Ingredients

Scale
  • 1 1/2 pounds salmon, skin removed and cut into bite sized pieces
  • 2 tbsp avocado oil
  • 2 tbsp honey
  • 3 tbsp sriracha
  • 1/4 cup low sodium soy sauce (or coconut aminos for gluten free)
  • 1 tbsp rice vinegar
  • 1 tsp grated fresh ginger
  • 1 clove garlic, minced
  • Cooked brown rice or quinoa, for serving
  • 1 cup sliced cucumber, for serving
  • 1 avocado, sliced, for serving
  • Sesame seeds, for garnish

Instructions

  1. In a small bowl, whisk together the honey, sriracha, soy sauce, rice vinegar, ginger, and garlic to create the sauce. Set aside half of the sauce for drizzling later.
  2. Pat the salmon pieces dry. In a medium bowl, toss the salmon with the avocado oil and half of the remaining sauce mixture until coated.
  3. Heat a large skillet over medium-high heat. Add the salmon pieces in a single layer, ensuring not to overcrowd the pan.
  4. Cook the salmon for 3 to 4 minutes per side until cooked through and slightly caramelized.
  5. While the salmon cooks, prepare your bowls by dividing the cooked rice or quinoa among four bowls.
  6. Arrange the cucumber slices and avocado slices around the rice in each bowl.
  7. Add the cooked salmon pieces to each bowl.
  8. Drizzle the remaining reserved sauce over the salmon and bowls.
  9. Garnish with sesame seeds before serving.

Notes

  • For a gluten free meal planning option, confirm your soy sauce is tamari or use coconut aminos.
  • You can substitute brown rice with cauliflower rice for a lower carbohydrate option.
  • Adjust the amount of sriracha to control the spice level for your family.

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