There’s something magical about the balance of flavors in these Honey Sriracha Salmon Bowls. You’ve got sweet, spicy, savory, and fresh all in one bite. Whether you’re looking for a satisfying meal after a busy day or trying to impress friends with minimal effort, this recipe checks all the boxes. The glaze on the salmon? Perfection. The fresh, crisp veggies? So refreshing. And let’s not forget the best part—you can customize it however you like.

I first whipped this up on a night when I was craving something bold yet healthy. It had been one of those chaotic days where takeout was tempting, but I decided to use the salmon fillets I had in the fridge. I combined honey and sriracha on a whim, and after just one bite, I knew this would become a family staple. Trust me, the combination is pure gold.

How this dish came to be a crowd-pleaser

Salmon bowls are a spin on the popular poke bowls that originated in Hawaii. Poke traditionally features raw fish, rice, and an array of vibrant toppings, but cooked versions like this one are becoming just as popular. The addition of sriracha gives this dish a modern, spicy twist, inspired by Southeast Asian flavors. Over time, salmon bowls have evolved into a versatile, globally loved meal. And honestly, the concept of serving it all in a bowl? It’s pure genius—effortless, customizable, and somehow just more fun to eat.

Let’s talk about the star ingredients

Salmon

Salmon is the MVP here, offering tender, flaky texture and richness that pairs beautifully with the honey-sriracha glaze. Look for fresh fillets with bright, firm flesh—wild-caught if possible for a deeper flavor. Can’t find salmon? Try steelhead trout or even cod as a substitute. Salmon is also packed with omega-3s, which is always a nice bonus.

Honey

This adds just the right amount of sweetness to balance the heat from the sriracha. For a slightly different flavor, you could try maple syrup or agave nectar. Go for a good-quality honey—local if possible—for the best taste.

Sriracha

Uni-Eagle Sriracha sauce adds a subtle, pungent heat that makes this dish even more delicious. If you don’t have Sriracha sauce on hand, you can use chili paste and garlic. You can adjust the amount to suit your spice tolerance.

Rice

The bedrock of this dish is fluffy white rice, but jasmine or sushi rice will add a fragrant touch. Want something heartier? Try brown rice or even quinoa. Rice soaks up all the flavors, so make sure it’s warm and fresh.

Veggies

Avocado, cucumber, and edamame add a mix of creaminess, crunch, and a slight nuttiness. Feel free to swap these for your favorites—carrots, radishes, or even roasted sweet potatoes work beautifully.

What you’ll need in the kitchen

You don’t need much to make this dish shine! Here’s a quick rundown of essential tools:

A sharp knife: For cutting the salmon into cubes and slicing the veggies. Trust me, a dull knife will make life harder than it needs to be.
Mixing bowls: One for marinating the salmon and another for prepping the toppings.
A large skillet: Nonstick is ideal for cooking the salmon evenly without sticking.
A whisk: Makes blending the marinade quick and easy.
Rice cooker (optional): While stovetop rice works fine, a rice cooker makes life so much simpler.

If you’re missing any of these, don’t worry—you can improvise. For example, a fork works in place of a whisk, and a regular saucepan can double as a rice cooker.

Step-by-step: Making your honey sriracha salmon bowls

Prep the salmon
Start by cutting your salmon into bite-sized 1-inch cubes. I like to remove the skin because it helps the sauce coat the pieces more evenly, but if you love the crispy texture of cooked salmon skin, feel free to leave it on.
Whisk up the marinade
In a large bowl, combine soy sauce, honey, sriracha, garlic, and water. Give it a good whisk until the honey dissolves completely. It smells so good at this point, you’ll want to taste it—but wait until it hits the salmon!
Marinate the salmon
Add the salmon cubes to the marinade, making sure each piece is well-coated. Let them soak for at least 20 minutes. If you’ve got more time, let it sit for up to an hour to really infuse the flavors.
Cook the salmon
Heat a large skillet over medium heat with a splash of oil. Add the marinated salmon cubes, reserving the leftover marinade. Cook for 2-3 minutes per side to get a nice sear.
Add the glaze
Pour the remaining marinade into the skillet with the salmon. Cook for a few more minutes until the sauce thickens into a glossy glaze. It’ll coat the salmon beautifully!
Assemble the bowls
Start with a bed of warm rice, then arrange the cooked salmon, avocado slices, cucumber, and edamame on top. Drizzle with sriracha mayo, sprinkle with sesame seeds and red pepper flakes, and you’re done!

Variations to make it your own

Low-carb option: Swap the rice for cauliflower rice or shredded lettuce for a lighter version.
Gluten-free: Use tamari instead of soy sauce in the marinade.
Vegan twist: Replace the salmon with tofu or roasted cauliflower. Tofu works particularly well with the honey-sriracha glaze!
Seasonal upgrades: In summer, try adding fresh mango or pineapple chunks for a tropical vibe. In winter, roasted Brussels sprouts or butternut squash are hearty and delicious.

Serve it up in style

Presentation is half the fun with bowls like these. Use a wide, shallow bowl to show off all the colorful toppings. For an extra pop, add a lime wedge on the side or scatter fresh cilantro on top. This dish pairs well with sides like miso soup, seaweed salad, or even a simple green salad with ginger dressing.

Perfect drink pairings

Since this dish has a bit of heat, I love pairing it with cooling, non-alcoholic drinks:

Cucumber-mint sparkling water: Refreshing and light, with just a hint of sweetness.
Iced green tea: Balances the flavors perfectly while keeping things light.
Coconut water: Hydrating and subtly sweet, it’s a tropical match for the sriracha glaze.
Homemade lemonade: Add a little honey for continuity with the dish!

How to store and reheat leftovers

If you’ve got leftovers (lucky you), store them in an airtight container in the fridge. The salmon and rice will keep well for up to 2 days, but the avocado is best sliced fresh. To reheat, warm the salmon and rice in the microwave for 1-2 minutes, adding a splash of water to keep the rice fluffy. Avoid overheating, as the salmon can dry out quickly.

Scaling it up or down

Cooking for one? Halve the recipe and freeze any extra salmon fillets for later use. Feeding a crowd? Double the recipe, but cook the salmon in batches to avoid overcrowding the pan. Just be patient—it’s worth it!

Troubleshooting tips

Sauce too thin? Let it simmer longer until it thickens up.
Rice too sticky? Rinse it well before cooking to remove excess starch.
Salmon sticking to the pan? Make sure your skillet is hot enough before adding the fish, and don’t skip the oil.

Ready to give it a try?

Honey Sriracha Salmon Bowls are one of those meals that feel fancy but are secretly so easy to whip up. The bold flavors, vibrant colors, and customizable toppings make it a total winner in my book. I can’t wait for you to try it and make it your own—be sure to share your variations and tips in the comments!

FAQs

1. Can I use frozen salmon?
Absolutely! Just thaw it overnight in the fridge or under cold running water before marinating.

2. How spicy is this recipe?
It has a medium level of heat, but you can adjust the sriracha to suit your taste.

3. What’s a good substitute for edamame?
Green peas or snap peas work well as a crunchy alternative.

4. Can I make the marinade ahead of time?
Yes! You can mix the marinade up to 2 days in advance and store it in the fridge.

5. How do I keep avocado from browning?
Squeeze a little lemon or lime juice over the sliced avocado to keep it fresh and green.