Easy Sriracha Salmon Bowl Recipe (Sticky Honey Glaze)
This Easy Sriracha Salmon Bowl Recipe uses a sticky honey glaze for sweet heat salmon that reheats well for meal prep. Build bowls with rice, crisp cucumber, creamy avocado, edamame, and a drizzle of sriracha mayo for a fast, family-friendly dinner.
Equipment
- Large mixing bowl
- Large nonstick skillet
- tongs or a spatula
- Glass meal prep containers with snap lids
Ingredients
- 4 salmon fillets (4 to 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 sliced
- 1 cucumber sliced
- 1 cup edamame cooked
- 1/2 cup sriracha mayo
Instructions
- Cut the salmon into about 1-inch cubes. Remove the skin first if you want (either way works).
- In a large bowl, whisk together the soy sauce, honey, sriracha, minced garlic, and water until smooth.
- Add the salmon cubes to the bowl and toss to coat. Marinate for at least 20 minutes (up to 1 hour in the fridge).
- Heat a large skillet over medium-high heat with a small splash of oil. Using tongs, add the salmon to the pan and reserve the marinade in the bowl.
- Cook the salmon for 2 to 3 minutes per side, turning carefully, until the outside is caramelized and the cubes release easily from the pan.
- Pour the reserved marinade into the skillet and simmer for 1 to 3 minutes, stirring gently, until the sauce thickens and turns glossy.
- Assemble bowls with rice, then top with the glazed salmon, avocado, cucumber, edamame, and a drizzle of sriracha mayo.
- For meal prep: portion into 4 containers. Let the rice and salmon cool slightly (not left out longer than 1 hour), then cover and refrigerate. Keep cucumber, avocado, and mayo separate when possible for best texture.
Notes
- Fridge life: Best within 3 days. Day 4 is acceptable if kept cold, but the salmon gets less tender and the veggies soften.
- Cool it safely: Portion salmon and rice into shallow containers so heat escapes, then refrigerate promptly. Don't let cooked fish sit out longer than 1 hour.
- Reheat: Microwave rice + salmon for 60 to 90 seconds, stir, then add 15 to 30 seconds if needed. Add cucumber, avocado, and sriracha mayo after reheating.
- Freezing: Freeze salmon + rice only (up to 2 months). Thaw overnight in the fridge. Do not freeze cucumber, avocado, or mayo.
- Container tip: Use glass snap-lid containers and pack sauce/mayo in a mini cup to prevent soggy rice and leaks.
- Nutrition disclaimer: Nutrition estimates are approximate and will vary by ingredient brands, salmon size, and portioning.