Name: Honey Sriracha Salmon Bowls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian
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; Red pepper flakes (optional); Sesame seeds (optional)

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I make these Honey Sriracha Salmon Bowls whenever I want dinner that feels special but comes together in under 30 minutes. Sweet honey, garlicky soy, and a hit of sriracha glaze the salmon cubes, then everything is piled over warm rice with creamy avocado and crisp cucumber for texture. This is the kind of spicy salmon bowl you can serve for a cozy weeknight meal or bring to a casual dinner with friends — bold flavors, simple technique, and big crowd-pleasing appeal. If you like tips from cooks who test recipes, you can also learn more about Jake Hollander and his approach to fast, flavorful dinners.

Why you’ll love this dish

This recipe hits a lot of marks: it’s fast, forgiving, kid-friendly if you tame the sriracha drizzle, and wallet-friendly because a little salmon goes a long way when cubed and sauced. The mix of warm rice, creamy avocado, and the tangy-spicy glaze gives each bite contrast — and the bowl format means everyone can customize heat and toppings to their taste.

“A perfect weeknight bowl—sweet, spicy, and so easy. My family devoured it!” — a happy home cook

The cooking process explained

You’ll marinate cubed salmon briefly, sear it for a crisp exterior, then reduce the reserved marinade into a glossy sauce. While the salmon cooks, assemble simple fresh toppings (avocado, cucumber, edamame) over a bed of cooked rice and finish with a drizzle of sriracha mayo. The whole workflow is quick and ideal for multitasking: marinate, prep toppings, cook, and plate.

What you’ll need

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, Red pepper flakes, Sesame seeds

Substitution tips:

Use tamari if you need a gluten-free option (it’s listed as an option in the ingredients).
Swap white rice for brown rice, quinoa, or cauliflower rice for a lighter or lower-carb bowl.
Maple syrup can replace honey for a slightly different sweetness profile.

How to prepare it

Trim and cube the salmon: Cut your salmon fillets into 1-inch cubes. Remove the skin if you prefer (it’s edible, but some people don’t like it). Beginner note: using kitchen shears makes it easier to remove the skin from the salmon.
Make the marinade: In a large bowl, whisk together the soy sauce (or tamari), honey, sriracha, minced garlic, and water. Beginner note: whisking ensures all the ingredients are fully combined.
Marinate the salmon: Add the salmon cubes to the marinade and let them sit for up to 1 hour, ideally at least 20 minutes. The longer the salmon marinates, the more flavorful it will be. Beginner note: marinate in the refrigerator for food safety.
Heat the skillet: Once marinated, heat a large non-stick skillet over medium-high with a splash of oil.
Sear the salmon: Add salmon cubes to the skillet, reserving the remaining marinade. Cook 2–3 minutes per side until cooked through and crisped. Beginner note: don’t overcrowd the skillet — cook in batches if needed. Salmon is done when it flakes easily with a fork.
Reduce the sauce: Add the reserved marinade to the skillet with the cooked salmon and simmer a few minutes until the sauce thickens slightly. Beginner note: the sauce will thicken as it reduces.
Assemble the bowls: Layer a bed of cooked rice, then add the honey sriracha salmon, diced avocado, sliced cucumber, and cooked edamame. Beginner note: arrange ingredients so each bowl looks inviting and balanced.
Finish and serve: Drizzle sriracha mayo over the bowls and sprinkle with red pepper flakes and sesame seeds if desired. Beginner note: adjust the amount of sriracha mayo to suit your heat tolerance. Serve immediately and enjoy!

How to plate and pair

Serve these bowls with crisp textures and cooling sides to balance the heat. A simple green salad with sesame dressing, quick pickled radishes, or a citrusy slaw cuts through the richness. For a sweet finish, consider light dessert ideas like cookies — try a post-meal treat inspired by Are Cookies Sweet Treats? for an easy, crowd-pleasing dessert.

The best way to save extras

Fridge: Store assembled components separately (rice, salmon, and toppings) in airtight containers for up to 3 days. Keep avocado sliced with a squeeze of lemon to slow browning.
Freezing: Cooked salmon can be frozen in a shallow layer for up to 2 months, but texture softens on thawing. Raw marinated salmon can be frozen for up to 1 month—thaw overnight in the fridge before cooking.
Reheating: Gently reheat salmon in a skillet over medium-low with a splash of water or broth to prevent drying, or cover and microwave in short bursts until warm. Reheat rice in the microwave with a damp paper towel to maintain moisture.

Tricks for success

Pat salmon dry before cubing to help the marinade cling and promote a better sear.
Don’t overcrowd the pan — give cubes space to brown. Use two pans or cook in batches.
Reduce the reserved marinade to a glossy finish so it coats the salmon without being runny.
If you like a less spicy bowl, halve the sriracha in the marinade and add more to individual bowls via the sriracha mayo.
For extra umami, add a teaspoon of toasted sesame oil to the marinade.

Creative twists

Oven option: Toss marinated cubes on a rimmed baking sheet and roast at 425°F for 8–10 minutes for a hands-off method.
Swap the protein: Use tofu cubes or shrimp for a pescatarian or vegetarian variation. Press tofu before marinating.
Flavor swaps: Replace sriracha with gochujang for a Korean-style glaze, or add lime zest and cilantro for a fresher finish.
Make it grain-free: Serve over cauliflower rice or a bed of mixed greens.

FAQ

Q: Can I use frozen salmon?
A: Yes. Thaw overnight in the fridge, pat dry, then proceed. Slightly thawed (still cold) salmon holds its shape better when cubed.

Q: How long can I marinate the salmon?
A: Up to 1 hour is ideal. Because the pieces are small, they absorb flavor quickly — beyond an hour the texture can start to firm from the acid/salt.

Q: Is sriracha mayo very spicy?
A: It depends on the brand and how much you drizzle. Start with a light drizzle and offer extra on the side so everyone can control heat.

Q: Can I prep this ahead for a meal plan?
A: Yes — keep components separate in the fridge (rice, cooked salmon, veggies) and assemble within 3 days for best texture.

Q: What rice should I use?
A: Cooked white rice is classic and what this recipe lists, but brown rice, jasmine, or sushi rice all work well depending on your preference.

• Learn more about Jake Hollander
• Are Cookies Sweet Treats?