HONEY SRIRACHA GLAZED SALMON BOWLS
on Oct 04, 2023, Updated Sep 16, 2024
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Spicy, sweet, and so easy to make, this glazed salmon bowl recipe is packed with Asian-inspired flavors and makes for a balanced, healthy meal.
Look up the word “obsession” in the dictionary and you’ll find this recipe. The first time I made these Honey Sriracha Glazed Salmon Bowls, I was hooked. I love a good bowl, especially one that is filled with healthy protein, some sort of carb, and a delicious sauce to drizzle over everything.
Another reason why I’m simply obsessed with this meal is that it’s so easy to put together! While the salmon marinades, you can prep the rest of the bowl ingredients. A bag of precooked frozen white rice comes to the rescue here, as does frozen shelled edamame.
Make the cucumber salad and let it sit while you quickly sear off the salmon cubes in the pan.
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Before you know it, dinner is ready and you can enjoy a healthy, naturally gluten-free and soy-free meal.
So go ahead and make this salmon bowl recipe. One bite of this and you’ll be obsessed just like me! Enjoy!
Key Ingredients for Glazed Salmon Bowls
What’s for dinner? Salmon bowls. Here’s what you’ll need to make one of my favorite bowl recipes.
- Salmon: The hero of these bowls! I look for wild caught salmon whenever possible. I buy a pound of salmon and cut it into 1-inch cubes.
- Cucumbers: For the cucumber salad, I opted for Persian cucumbers because they are smaller in size and have a thin skin. This allows all the flavors of the marinade to soak into the cucumbers relatively quickly. If you’re using regular hothouse cucumbers, you may want to remove the skin as it can be tougher and rubbery.
- Rice Vinegar: This pantry staple is sweet and slightly sour, which is great for quick pickling cucumbers. This ingredient does double duty in the cucumber salad and as the acid in the marinade.
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Pin It- Coconut Sugar: This natural form of sugar is used to counterbalance the sour notes of the rice vinegar in the cucumber salad.
- Sesame Oil: This pungent oil is used twice in this dish. I added a few teaspoons to the marinade to give the sauce its Asian notes. I also used it in the cucumber salad for a bit of a punch. If you don’t have sesame oil, you can swap for a neutral oil like avocado oil.
- Coconut Aminos: This gluten-free, soy-free soy sauce alternative is a mainstay in many of my Asian-inspired meals. I love its slightly sweeter profile since it creates a nice glaze when reduced and cooked down. You could substitute for tamari or even soy sauce if you’re not gluten-free.
- Honey: Adding this ingredient to a marinade can make the meat or fish more tender, helping it caramelize the exterior as it sears. It also brings out the more sweeter notes of the salmon.
Serving Suggestions
For this bowl, I pile the cooked salmon bites on top of cooked white rice alongside avocado slices, edamame, green onion, and a sprinkling of sesame seeds. It’s a balanced meal that will keep you satisfied thanks to the protein from the salmon and edamame, the healthy fats from the avocado, and the fiber from the rice and cucumbers. I bought the shelled edamame from @wholefoods in the frozen section.
How to Make Honey Sriracha Salmon Bowls
Ready to cook? Let’s go!
Make the Marinade
Start by whisking all the marinade ingredients (coconut aminos, honey, rice vinegar, sriracha, ground ginger, garlic powder, and sesame oil) together in a small bowl or measuring cup. I actually find whisking everything together in a measuring cup makes it easier to pour – just a small tip for you!
Prep the Salmon
Cut up the salmon into bite-sized pieces, roughly 1-inch cubes. Put in a large bowl and pour the marinade over the salmon, ensuring each piece is covered. Marinate the salmon in the fridge for at least 30 minutes, or up to an hour.
Make the Cucumber Salad
Meanwhile, toss the cucumber slices with rice vinegar, coconut sugar, red pepper flakes, garlic, sesame oil, and salt. Set aside, allowing the cucumbers to soak up all these asian flavors, until ready to serve.
Cook the Salmon
Once the salmon has marinated, heat a stainless steel pan over medium-high heat. Add 2 tablespoons of avocado oil. Add the salmon pieces to the pan, reserving the marinade for the sauce. Cook for 3 minutes. Using tongs, flip and cook for another 3 minutes until the salmon is cooked and nicely seared.
Thicken the Sauce
Remove the salmon and turn the heat to medium-low. Add the reserved marinade to the pan and bring to a simmer. Allow the sauce to thicken and reduce down, whisking occasionally while it cooks.
Assemble
When ready to eat, scoop a generous portion of cooked white rice in a bowl. Top with the salmon pieces, cucumber salad, edamame, and a spoonful (or two!) or sauce. Enjoy!
FRequently Asked Questions for Asian-Inspired Salmon Bowls
Here are the top questions I’m asked the most about this salmon recipe.
For this recipe, I chose to remove the salmon skin since the fish is cut into cubes. For recipes where the salmon is fileted, it’s sometimes easier to peel the skin off after the salmon has cooked. You can remove the skin by using a sharp knife and cutting as close to the salmon flesh as possible. A fishmonger at the grocery store can also easily do it for you!
If you don’t have coconut sugar, I’d replace it with regular sugar here. Brown sugar burns easily, so it may become too sticky or tacky when the marinade is reduced on the pan. If you want to use a more natural form of sugar, you could swap for either raw honey or maple syrup.
I totally understand. I love spice, but I don’t always tolerate it well. I love the @yellowbirdsauce sriracha because it has cleaner ingredients and is less spicy than the traditional one with the green lid. I bought it from @wholefoods. If you’re really not a fan of spice, either reduce the amount you put into the sauce or remove it altogether. I won’t tell!
Other Salmon Recipes To Enjoy:
- 8-Minute Zesty Garlic Broiled Salmon with Capers
- Chili Maple Glazed Salmon
- Mustard Salmon with Lemony Quinoa and Burst Cherry Tomatoes
HONEY SRIRACHA GLAZED SALMON BOWLS
Ingredients
Salmon:
- 1 pound salmon, cut into 1-inch cubes
- 2 tablespoons avocado oil
Cucumber Salad:
- 3 Persian cucumbers, cut into 1/4-inch rounds
- ¼ cup rice vinegar
- 1 tablespoon coconut sugar
- ½ teaspoon crushed red pepper flakes
- 1 clove garlic, grated or minced
- 2 teaspoons sesame oil
- 1 teaspoon salt
Marinade:
- ½ cup coconut aminos or tamari or soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 tablespoons sriracha
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- 2 teaspoons sesame oil
For Serving:
- Rice
- Sliced avocado
- Green onions, thinly sliced
- Shelled edamame
- Sesame seeds
Instructions
- Whisk together the marinade ingredients and pour over the salmon bites.
- Marinate the salmon for 30 minutes to an hour.
- Toss sliced cucumbers with rice vinegar, coconut sugar, red pepper flakes, garlic, sesame oil, and salt and set aside until ready to serve.
- Heat a pan over medium-high heat and add 2 tablespoons of avocado oil.
- Remove the salmon from the marinade, but don’t discard the marinade!
- Add the salmon bites and cook for 3 minutes, flipping to cook for another 3 minutes.
- Remove the salmon and turn your heat to medium-low.
- Add the marinade to the pan and bring to a simmer, stirring occasionally, allowing the sauce to reduce and cook down.
- Serve the salmon bites with cooked rice, cucumbers, edamame, and avocado slices. Garnish with sesame seeds, green onions, and drizzle of the reduced marinade.
- ENJOY!
The marinade is so delicious! In addition to the toppings listed, we added cilantro to our bowls. We will absolutely make this recipe again!
So flavorful!!! Those cucumbers
So happy to hear you enjoyed the recipe!