Honey Sriracha Salmon Bowls (Print Version)
Spicy-sweet salmon with rice, avocado, edamame, cucumber, and sriracha mayo for a quick, vibrant meal.
# Ingredients:
→ Salmon
01 -
4 salmon filets (4-6 ounces each)
02 -
3 tablespoons low sodium soy sauce or tamari
03 -
2 tablespoons honey
04 -
2 tablespoons sriracha
05 -
2 teaspoons minced garlic
06 -
3 tablespoons water
→ Bowls
07 -
2 cups cooked white rice
08 -
1 avocado
09 -
1 cucumber, sliced
10 -
1 cup cooked edamame
11 -
½ cup sriracha mayo
# Directions:
01 -
Cut the salmon into 1-inch cubes and remove the skin if preferred.
02 -
Whisk together soy sauce, honey, sriracha, garlic, and water in a large bowl.
03 -
Add the salmon to the marinade and allow it to sit for at least 20 minutes, ideally up to 1 hour.
04 -
Heat a large skillet with oil and cook the salmon for 2-3 minutes on each side until crisp. Add the remaining marinade and cook until the sauce thickens.
05 -
Place rice in a bowl, then top with salmon, avocado, cucumber, edamame, and sriracha mayo. Sprinkle with red pepper flakes and sesame seeds.
# Notes:
01 -
Feel free to swap in different vegetables such as broccoli, carrots, or spinach.
02 -
To air fry, cook marinated salmon in an air fryer at 400°F for 7-9 minutes. Simmer the remaining marinade with ½ teaspoon cornstarch until thickened and toss with the salmon.
03 -
To easily remove salmon skin, pour boiling water over the filet in a baking dish. Lift and peel the skin off with a knife if needed.