Dinner

Honey Sriracha Salmon Bowls Recipe

ByHugo Harnd October 17, 2025October 17, 2025

Introduction

These Honey Sriracha Salmon Bowls combine sweet, spicy, and savory flavors for a quick and satisfying meal. Packed with fresh veggies and tender salmon glazed in a sticky sauce, they’re perfect for a nutritious dinner or lunch bowl.

The dish shows a white bowl filled with a base layer of white rice. On top of the rice, there are several distinct layers: on one side, there is bright green sliced avocado with a smooth texture, drizzled with a light pink sauce. Next to it are fresh, thinly sliced cucumber pieces, also drizzled with some of the sauce. Above those are small, shiny, brown cubes of crispy tofu that look caramelized, scattered with light sesame seeds. Bright green edamame beans are spread around the tofu and cucumber, adding color and texture. The bowl is placed on a white marbled surface with black chopsticks resting on the side of the bowl. Small bowls containing sesame seeds and red chili flakes are visible nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 salmon filets (4-6 ounces each)
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 cooked edamame
1/2 cup sriracha mayo

Instructions

Step 1: Cut the salmon into 1-inch cubes. You can remove the skin if you prefer, or leave it on.
Step 2: In a large bowl, whisk together soy sauce, honey, sriracha, minced garlic, and water to make the marinade.
Step 3: Add the salmon cubes to the marinade and let them marinate for at least 20 minutes, up to 1 hour.
Step 4: Heat a large skillet over medium heat with a splash of oil. Add the salmon cubes, reserving the remaining marinade for later.
Step 5: Cook the salmon for 2-3 minutes on each side until nicely crisped.
Step 6: Pour in the reserved marinade and cook until the sauce thickens and coats the salmon.
Step 7: To assemble, start with a bed of cooked white rice, then add the salmon, sliced avocado, cucumber, and cooked edamame.
Step 8: Drizzle with sriracha mayo, and if desired, sprinkle with red pepper flakes and sesame seeds before serving.

Tips & Variations

Use brown rice or quinoa instead of white rice for a healthier base.
Swap edamame for steamed broccoli or snap peas for extra crunch.
For milder heat, reduce the amount of sriracha or replace with less spicy chili sauce.
If you prefer, bake the salmon cubes at 400°F (200°C) for 10-12 minutes instead of pan cooking.

Storage

Store the assembled bowls or individual components separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a skillet or microwave before assembling to keep it tender. Avoid reheating the avocado to maintain its texture.

How to Serve

A white bowl with a base layer of white rice topped with bright green edamame beans scattered across, next to slices of fresh avocado with smooth, pale green flesh arranged in a row. On top, there are dark brown, caramelized cubes of tofu glazed with sauce, giving a shiny texture, sprinkled with sesame seeds and tiny red chili flakes. Round slices of cucumber with light green skin and pale interior are positioned near the avocado. Black chopsticks rest on the edge of the bowl. The background shows small white bowls with sesame seeds and chili flakes on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon filets. Just thaw them completely before cutting and marinating to ensure even cooking and flavor absorption.

Is there a substitute for sriracha in this recipe?

If you don’t have sriracha, you can use another hot sauce like chili garlic sauce or a mild hot sauce depending on your spice preference. Adjust the quantity to taste.