Honey Sriracha Salmon Bowls Recipe

Ben Carraoli

Honey Sriracha Salmon Bowls Recipe

I just made this delicious honey‑sriracha salmon bowl 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.

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Prep Time 10

Cook Time 10

Ingredients Method Notes

Ingredients

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.
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.

Method

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.
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.
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.
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.

Notes

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.