Description
Quick and delicious Honey Sriracha Salmon Bowls, combining sweet and spicy flavors for a perfect weeknight dinner.
Ingredients
Scale
- 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 (for extra kick)
- Sesame seeds (for that finishing touch)
Instructions
- Cut salmon fillets into 1-inch cubes and remove the skin if desired.
- In a large bowl, whisk together soy sauce, honey, sriracha, minced garlic, and water.
- Toss salmon cubes in the marinade and let sit for at least 20 minutes in the refrigerator.
- Heat a large non-stick skillet over medium-high heat with oil. Add salmon cubes and cook for about 2-3 minutes on each side until cooked through.
- Pour in the reserved marinade and cook for a few minutes until the sauce thickens.
- Assemble the bowls with rice as a base, topped with honey sriracha salmon, avocado, cucumber, and edamame.
- Drizzle with sriracha mayo and sprinkle with red pepper flakes and sesame seeds.
- Serve and enjoy immediately.
Notes
For leftovers, store in an airtight container for up to 3 days. Reheat in the microwave or in a skillet, adding a splash of water to prevent dryness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg