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Honey Sriracha Salmon Bowls Recipe | Sweet & Spicy Healthy Meal

I just made this delicious honey sriracha salmon bowls recipe and I couldn’t wait to tell you about it. I love dishes that are bold in flavour but still quick and easy, and this one really hit the mark. The sweet‑heat of the sriracha‑honey marinade paired with crisped salmon felt like a treat.

I set it up with rice, creamy avocado, cucumber and edamame and the bowl turned out gorgeous. If you enjoy salmon dishes, you may also love the firecracker salmon recipe for a fiery twist. I know you’ll enjoy it whether you’re cooking for one or the whole family.

Ingredients

Note: several serving

For the salmon and marinade:

4 salmon fillets (4‑6 oz each) – I like wild‑caught if I can find it; fresher salmon simply tastes better.
3 tablespoons low‑sodium soy sauce or tamari – using tamari makes it gluten‑free friendly and cuts salt.
2 tablespoons honey – adds that rich sweetness that balances the heat.
2 tablespoons sriracha – the spice kick that gives this dish character; adjust to taste.
2 teaspoons minced garlic – fresh garlic works best for flavour punch.
3 tablespoons water – thins the marinade so it coats evenly.

For assembling the bowls:

2 cups cooked white rice – classic and neutral; you could use brown or cauliflower rice for alternatives.
1 avocado – the creamy texture contrasts beautifully with the crisp salmon.
1 cucumber, sliced – adds garlic‑fresh crunch and coolness against the heat.
1 cup cooked edamame – bright colour, good protein, and great texture.
½ cup sriracha mayo – for drizzling on top; delivers another layer of spicy‑creamy richness.

Variations

Want to mix things up? Here are some variations to suit dietary needs or flavour tweaks:

Dairy‑free / lighter: Use cauliflower rice instead of regular rice to lower carbs and make it paleo‑friendly. (The recipe notes this swap works well.)
Lower sugar: Swap honey for a monk fruit sweetener or a sugar‑free syrup. Also reduce the sriracha a bit if you prefer mild heat.
Extra veggies: Instead of cucumber and edamame, try roasted broccoli or sautéed kale for warmth and extra greens.
Noodle bowl version: Use brown rice noodles or soba instead of rice to give it a noodle‑bowl feel.
Air fryer method: If you prefer a fuss‑free method, you can air fry the salmon for crispier texture (instructions below).

You might also enjoy trying the easy peanut butter chicken recipe for another quick, flavour-packed meal.

Credit (mydelicioushomerecipes.com)

Cooking Time

Prep Time: ~10 minutes
Cooking Time: ~10 minutes
Total Time: ~20 minutes

Equipment you need

Large mixing bowl – to whisk the marinade and marinate the salmon.
Large skillet (or fry pan) – to cook the salmon and crisp it up in one go.
Measuring spoons and cups – to ensure proper flavour balance of marinade.
Spoon or spatula – to toss the salmon gently in the sauce.
Optional: Air fryer – if you choose the air fryer variation for crispier texture.

How to Make Honey Sriracha Salmon Bowls

Prepare the salmon

I cut the salmon into 1‑inch cubes so that more surface area hits the pan and gets a good crisp. I removed the skin, though you can leave it if you prefer that crispiness and flavour of salmon skin.

Marinate the salmon

I whisked together soy/tamari, honey, sriracha, garlic and water in a large bowl and added in the salmon cubes. Then I let it sit for at least 20 minutes (seconds better if you have time for up to an hour) so the flavour soaks in.

Cook the salmon

In a hot skillet with a splash of oil, I added the salmon cubes (holding back the excess marinade initially). I cooked each side for about 2‑3 minutes until edges looked crisp, then poured the reserved marinade in and let it cook until it thickened nicely. The result: golden, flavour‑rich salmon.

Assemble the bowls

I laid a bed of cooked white rice in each bowl, added the salmon on top, then placed sliced cucumber, avocado slices and cooked edamame. I drizzled sriracha mayo over everything, sprinkled sesame seeds and red pepper flakes for garnish, and served immediately.

Additional Tips for Making this Recipe Better

From my own kitchen experience:

I like to pat the salmon dry before marinating – a drier surface means better crisp when frying.
When it’s time to add the marinade to the pan, I remove the salmon momentarily so the sauce can thicken by itself, then toss the salmon back in – helps avoid soggy texture.
I always taste the marinade before adding: if the honey/sriracha ratio feels too mild, I add an extra half‑tablespoon sriracha for heat, or a splash of lime juice for brightness.
When assembling the bowls, I let the rice cool slightly before adding the avocado – heat can make avocado go soft quickly.
If I’m prepping ahead, I cook the salmon and keep the rice and veggies separate in the fridge. Then assemble fresh just before serving.

How to Serve Honey Sriracha Salmon Bowls

Start by arranging the rice neatly in the bottom of a shallow bowl. Place the salmon cubes in the centre, flanked by the cucumber slices and edamame on one side, and avocado slices on the other.

I like to drizzle the sriracha mayo in a zig‑zag pattern over the top and finish with a sprinkle of sesame seeds and red pepper flakes for a pop of color and heat. For extra presentation flair, serve with a wedge of lime on the side and a small pile of seaweed sheets if you want a wrap‑style bite.

Credit (casheaearls.com)

Nutritional Information

Here are the rough nutrition figures per serving:

Calories: approximately 522 kcal
Protein: ~43 g
Carbohydrates: ~41 g
Fat: ~22 g

Make Ahead and Storage

Refrigerating

You can keep the cooked bowls in the fridge, either fully assembled or with components separated, for up to 3 days If separated, assemble just before eating so the textures stay crisp and fresh.

Freezing

I don’t recommend freezing the cooked salmon in this recipe — the texture tends to suffer once defrosted.

Reheating

To reheat, I gently warm the salmon and rice in a skillet over medium heat until just hot through, then add the veggies fresh and assemble. This helps retain the crispness and freshness.

Why You’ll Love This Recipe?

Here are a few reasons I think you’re going to enjoy making (and eating) this dish:

Quick and easy: With about 20 minutes from start to finish, this bowl is perfect for a weeknight when you want flavour without fuss.
Bold flavour profile: The honey and sriracha combo gives that perfect sweet‑heat balance, and the crisped salmon brings texture and richness.
Versatile: Whether you’re doing gluten‑free, paleo, or just want a lighter option, you can swap rice for cauliflower rice or noodles and still get a great result.
Packed with nutrition: Salmon gives you high‑quality protein and omega‑3s, edamame adds extra plant‑based protein, and avocado brings healthy fats and creaminess.
Customizable and fun to serve: You can change up the veggies, switch up garnishes, adjust spice levels, and present it beautifully to impress yourself or guests.

Ben Carraoli