Sriracha Honey Salmon Bowls

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Sweet, spicy, and utterly satisfying, Sriracha Honey Salmon Bowls bring bold flavors and vibrant colors to your dinner table. The caramelized glaze of honey and sriracha coats perfectly seared salmon bites, giving each forkful a mouthwatering mix of heat and sweetness. Paired with fluffy white rice, cool grilled cucumbers, and a sprinkle of sesame seeds and green onions, every bite hits just right — balanced, fresh, and packed with personality.

This dish is not only visually stunning, but it’s also ideal for those busy weeknights when you want something healthy yet indulgent. High in protein and bursting with flavor, these salmon bowls are customizable and fun to build. Whether you’re after a quick dinner idea, a healthy lunch prep, or just looking to shake up your usual meals with something exciting, Sriracha Honey Salmon Bowls are a game-changer.

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Ingredients for this Sriracha Honey Salmon Bowls

• 1 lb salmon fillets, cut into chunks
• 2 tbsp honey
• 1 tbsp sriracha (adjust to taste)
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp garlic, minced
• 1 tsp ginger, minced
• 2 cups cooked white rice
• 1 small cucumber, thinly sliced (grilled or fresh)
• 2 green onions, chopped
• 1 tbsp sesame seeds (white or black or both)
• 1 tbsp vegetable oil (for searing salmon)
• Salt and pepper, to taste

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Step 1: Prepare the Glaze

In a small mixing bowl, whisk together honey, sriracha, soy sauce, sesame oil, garlic, and ginger until well combined. Taste and adjust the sriracha if you want it spicier. This bold, sweet-heat glaze is what gives the salmon its irresistible flavor and gorgeous caramelized finish.

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Step 2: Marinate the Salmon

Place the salmon chunks into a shallow dish or a zip-top bag. Pour about two-thirds of the glaze over the salmon, gently tossing to coat. Let it marinate for at least 15–20 minutes in the refrigerator to allow the flavors to soak in. Reserve the remaining glaze for drizzling later.

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Step 3: Cook the Salmon

Heat a tablespoon of vegetable oil in a skillet over medium-high heat. Once hot, carefully add the marinated salmon pieces, skin-side down if they have skin. Sear for about 2–3 minutes per side, or until the salmon is golden and slightly crispy on the edges but tender inside. Spoon some of the reserved glaze over the top during the final minute of cooking for extra flavor.

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Step 4: Prepare the Bowl Ingredients

While the salmon is cooking, get your bowl ingredients ready. Slice the cucumber thinly and lightly grill or char it if desired — this adds a smoky edge that contrasts beautifully with the sweet salmon. Reheat or prepare fresh white rice and chop the green onions.

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Step 5: Assemble the Bowls

Start with a scoop of warm rice as the base. Top with grilled or fresh cucumber slices, then arrange the caramelized salmon chunks on top. Drizzle with the remaining glaze, and sprinkle with sesame seeds and green onions for garnish. Serve immediately while the salmon is hot and the rice fluffy.

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Storage Instructions

To store leftovers, allow the components to cool completely before transferring them into airtight containers. Store the rice, salmon, and vegetables separately if possible to maintain texture and flavor.

• Refrigerator: The cooked salmon will keep for up to 3 days in the fridge. Rice and grilled veggies should also be eaten within 3–4 days.
• Reheating: Reheat salmon gently in the microwave or on a skillet over low heat to prevent it from drying out. Rice can be microwaved with a splash of water to restore fluffiness.
• Freezing: You can freeze cooked salmon for up to 2 months, but the texture may change slightly. Rice and fresh veggies are best eaten fresh and are not ideal for freezing.

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Estimated Nutrition (Per Serving – Based on 4 servings)

• Calories: ~420 kcal
• Protein: 32g
• Carbohydrates: 38g
• Sugars: 10g
• Fat: 17g
• Saturated Fat: 3g
• Fiber: 2g
• Sodium: 560mg

Please note that values can vary based on the exact quantities and specific brands used.

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Frequently Asked Questions

What kind of salmon works best for this recipe?

Fresh, skinless salmon fillets like Atlantic or sockeye are ideal. If using frozen, thaw thoroughly and pat dry before marinating.

Can I make this dish ahead of time?

Yes! You can prep the glaze and marinate the salmon the night before. Keep everything refrigerated until you’re ready to cook.

Is this dish spicy?

It has a gentle kick, but the honey balances out the heat. Adjust the amount of sriracha to control the spice level.

What are some good side dishes to serve with it?

Steamed edamame, miso soup, or a simple Asian slaw pair perfectly with the flavors in this bowl.

Can I use brown rice or quinoa instead of white rice?

Absolutely. Brown rice, quinoa, or even cauliflower rice can be great low-carb or high-fiber alternatives.

How do I grill the cucumbers?

Simply heat a grill pan or skillet, brush cucumber slices lightly with oil, and grill for 1–2 minutes per side until they get golden char marks.

Can I use this glaze for other proteins?

Yes, it’s great on shrimp, tofu, or chicken. Just adjust the cooking time accordingly.

How do I make this gluten-free?

Use tamari or coconut aminos instead of soy sauce, and ensure your sriracha is gluten-free.

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