The first time I drizzled that glossy honey sriracha glaze over sizzling salmon, my kitchen filled with an aroma that made my mouth water instantly. There’s something magical about the way sweet honey and spicy sriracha come together, especially when you add juicy salmon and a rainbow of crisp veggies. Honestly, these Honey Sriracha Salmon Bowls have become my answer to “What’s for dinner?” on those nights when I want something quick, healthy, and—let’s face it—downright crave-worthy.
I stumbled onto this combo by accident, trying to jazz up a plain salmon fillet for a weeknight meal. After a bit of tinkering, I landed on a sauce that’s sweet, spicy, and tangy all at once. The best part? The whole recipe takes just about 20 minutes, from fridge to table. Whether you’re juggling kids’ homework, late work calls, or just too tired to fuss over dinner, this is one of those meals you’ll find yourself making again and again. It’s a hit with my family—my husband actually requests it weekly, and even my picky eater will eat every bite (as long as I keep the veggies colorful and crunchy).
What I love most: this honey sriracha salmon bowl recipe checks all the boxes. High in protein, loaded with fresh produce, and easy to adapt for any diet or craving. It’s my go-to when I want a healthy, restaurant-worthy dinner that doesn’t require fancy ingredients or marathon cooking sessions. If you’re looking for a meal that delivers big flavor and looks gorgeous on your plate (seriously, Pinterest-worthy!), you’re in the right place.
Why You’ll Love This Honey Sriracha Salmon Bowl Recipe
- Quick & Easy: This recipe takes just 20 minutes from start to finish. Perfect for busy weeknights or when you’re just too tired to spend hours in the kitchen.
- Simple Ingredients: You won’t need to hunt down anything exotic. Most of these ingredients are pantry staples or easy to find at any grocery store.
- Perfect for Any Occasion: These bowls are gorgeous enough for a dinner party, but simple enough for a solo meal or family dinner. They’re my go-to for last-minute guests or when I want something special, fast.
- Crowd-Pleaser: Sweet, savory, and spicy, these bowls hit all the right notes. Even picky eaters and those “not sure about fish” folks end up loving it (trust me—I’ve tested it at more than one family gathering).
- Unbelievably Delicious: The honey sriracha glaze caramelizes the salmon just enough, giving you a slightly sticky, deeply flavorful bite. Paired with fluffy rice and crisp veggies, every forkful is a little bit of everything.
What sets this recipe apart is the way the salmon cooks: I sear it quickly to get those crispy edges, then finish with the glaze so it clings to every bite. Some recipes bake the salmon with the sauce, but I find this stovetop method gives unbeatable texture—moist inside, just the right char outside. Plus, you can play with the toppings. Sometimes I swap in brown rice, quinoa, or even cauliflower rice. I love tossing in whatever veggies are in my fridge.
Most important of all, these bowls make healthy eating feel like a treat. There’s none of that “diet food” vibe—just real food, real flavor, and real satisfaction. I’ve made these for friends, family, and even meal-prep clients. They always ask for the recipe, and now it’s yours, too!
What Ingredients You Will Need
This honey sriracha salmon bowl recipe is all about simple, wholesome ingredients that come together in a delicious, balanced way. Most of these are things you probably have on hand—or can easily swap for what’s in your fridge.
- For the Salmon and Glaze:
- 4 skinless salmon fillets (about 1.5 lbs/680g total, cut into 4-5 oz/115-140g pieces)
- 2 tablespoons honey (for that sticky sweetness—raw honey works best, but regular is fine)
- 2 tablespoons sriracha (adjust to taste—use less for mild, more for extra heat)
- 1 tablespoon low-sodium soy sauce (or coconut aminos for gluten-free)
- 1 tablespoon fresh lime juice (brightens everything up—lemon is a good sub)
- 1 teaspoon toasted sesame oil (adds a nutty, rich finish)
- 1-2 cloves garlic, finely minced (or 1 teaspoon garlic paste)
- 1/2 teaspoon grated fresh ginger (optional—but really takes the sauce up a notch)
- Salt & pepper, to taste
- For the Bowls:
- 2 cups cooked jasmine or basmati rice (about 370g; sub brown rice, quinoa, or cauliflower rice)
- 1 cup shredded red cabbage (crunch and color—pre-shredded works great!)
- 1 cup julienned carrots (or matchstick carrots—so convenient)
- 1 cup sliced cucumber (Persian or English cucumbers stay crisp)
- 1 avocado, sliced (adds creamy richness—optional but highly recommended!)
- 2 green onions, sliced (mild oniony bite and color)
- 1 tablespoon sesame seeds (for topping; black or white)
- Fresh cilantro or mint leaves, for garnish (optional)
- Optional Extras & Substitutions:
- Brown rice or quinoa instead of white rice for extra fiber
- Use maple syrup instead of honey if vegan (and swap salmon for tofu or tempeh)
- Swap out veggies for what’s in season: bell peppers, snap peas, or radishes are all great
- Try chili garlic sauce instead of sriracha for a twist
- Gluten-free? Use tamari or coconut aminos in the glaze
I love using wild-caught salmon when I can—it’s got that rich flavor and beautiful color. For the veggies, honestly, anything crisp and fresh works. I’ve even tossed in leftover roasted veggies, and it was still amazing. The best part is, you can build your bowl just the way you want, so don’t stress if you’re missing one or two things!
Equipment Needed
To make these honey sriracha salmon bowls, you really don’t need any fancy gadgets. Here’s what I use:
- Nonstick skillet or cast iron pan: For searing the salmon—either works, but cast iron gives the best crispy edges. If your pan tends to stick, a quick brush of oil helps.
- Small mixing bowl: For whisking up the honey sriracha glaze. Even a mason jar works if you like to shake instead of stir.
- Cutting board and sharp knife: For slicing veggies and salmon. I prefer a separate board for fish to avoid cross-contamination.
- Rice cooker, Instant Pot, or saucepan: For cooking rice or your grain of choice. Honestly, leftover rice works in a pinch—it even fries up nicely if you want a crispy bottom.
- Measuring spoons/cups: For getting the sauce just right, but I’ve definitely eyeballed it when in a rush.
- Spatula or fish turner: To flip the salmon gently without breaking it apart. If you don’t have one, a regular wide spatula will do.
- Serving bowls: Wide bowls make it easy to build and eat your salmon bowls, but plates work too.
If you don’t have a nonstick pan, line your regular pan with parchment or go slow with a little extra oil. For the sauce, I sometimes just use a fork to whisk in a coffee mug—no need for a fancy whisk here. And if you’re on a tight budget, skip the rice cooker and just do stovetop rice. It all works!
How to Make Honey Sriracha Salmon Bowls
-
Prep the Rice & Veggies (5 minutes):
If you haven’t already, cook 2 cups (370g) jasmine or basmati rice according to package instructions (or use leftover rice). While rice cooks, slice your veggies: shred 1 cup red cabbage, julienne 1 cup carrots, slice 1 cup cucumber, and cut 1 avocado into thin slices. Set aside. -
Make the Honey Sriracha Glaze (2 minutes):
In a small bowl, whisk together 2 tbsp honey, 2 tbsp sriracha, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tsp sesame oil, 1-2 cloves minced garlic, and 1/2 tsp grated ginger (if using). Taste and adjust for desired heat or sweetness. Set aside. -
Season the Salmon (1 minute):
Pat 4 salmon fillets (about 1.5 lbs/680g) dry with paper towels. Season lightly with salt and pepper on both sides. -
Sear the Salmon (5-6 minutes):
Heat your skillet over medium-high heat and add a drizzle of oil. When hot (the oil should shimmer), add salmon fillets, skinless side down if there’s any skin left. Cook for 3-4 minutes without moving—salmon should easily release from the pan when ready to flip. Flip and cook another 2-3 minutes, until just cooked through and opaque in the thickest part. Internal temp should reach 125-130°F (52-54°C) for moist, tender salmon.
Tip: If the glaze starts to burn, lower the heat. Salmon can overcook fast, so keep an eye on it! -
Add the Glaze (2 minutes):
Pour the honey sriracha glaze over the salmon. Let it bubble and thicken for 1-2 minutes, spooning sauce over the fillets as it reduces. The glaze should get sticky and glossy, coating the salmon all over.
Warning: The sauce will cook quickly due to the honey—don’t walk away. -
Assemble the Bowls (3 minutes):
Divide the rice between 4 wide bowls. Arrange cabbage, carrots, cucumber, and avocado in sections around the bowl. Place a glazed salmon fillet on top of each, then drizzle with any extra sauce from the pan. -
Garnish & Serve (1 minute):
Sprinkle with sliced green onions, sesame seeds, and fresh herbs if using. Serve with lime wedges for extra zing.
Troubleshooting: If the salmon sticks, let it cook a bit longer before flipping. If you over-reduce the glaze, add a splash of water and swirl to loosen. Rice too dry? A quick splash of hot water and a cover for a minute works wonders. And if your sauce is too spicy, just add a bit more honey or a squeeze of lime.
Honestly, after making this a dozen times, I love that it’s tough to mess up. It’s all about building flavors and textures you enjoy. Don’t stress if it isn’t picture-perfect—just dig in!
Cooking Tips & Techniques for the Best Honey Sriracha Salmon Bowls
- Pat salmon dry before searing: This helps get that dreamy golden crust and prevents steaming in the pan.
- Don’t overcrowd the skillet: Sear salmon in batches if needed, giving each fillet room to cook evenly. Crowding leads to soggy, pale salmon (I learned that the hard way!).
- Use medium-high heat: Too low, and you miss out on caramelization. Too high, and honey can burn—keep an eye out for that sweet spot.
- Glaze at the end: Adding the honey sriracha sauce in the last two minutes prevents burning and lets the sauce thicken just right.
- Multitask like a pro: While the salmon cooks, arrange your veggies and rice in the bowls. By the time the fish is done, assembly is a breeze.
- Customize your spice: Sriracha heat can sneak up on you. Start with less and add more after tasting the glaze. I once went a little wild and, wow, my husband needed extra water!
- For extra flavor: Marinate salmon in half the sauce for 15 minutes before cooking. It’s not necessary, but on days when I have time, it adds another layer of flavor.
- Consistency is key: Slice veggies in similar sizes for the best texture. And don’t skip the drizzle of sauce at the end—it ties everything together.
If you accidentally overcook the salmon and it’s a little dry, a generous spoonful of glaze and some creamy avocado save the day. I’ve learned that even less-than-perfect fillets are delicious in these bowls. It’s all about the sauce, honestly!
Variations & Adaptations
One of the best things about honey sriracha salmon bowls is how easy they are to customize. Here are some of my favorite ways to switch things up:
- Low-Carb/Keto: Swap the rice for cauliflower rice or a bed of spiralized zucchini. The sauce is naturally low in carbs—just use a keto-friendly sweetener instead of honey if you want to go all in.
- Vegan/Vegetarian: Replace salmon with tofu or tempeh. Pat tofu dry, sear until crispy, then glaze exactly as you would the fish. I love this trick for meatless Mondays—it’s just as satisfying!
- Seasonal Bowls: In spring, add snap peas and radishes. In summer, try grilled corn or cherry tomatoes. Fall and winter? Roasted sweet potatoes and broccoli are amazing. Just use what’s fresh and colorful.
- Allergen-Friendly: For gluten-free, use tamari or coconut aminos. Allergic to sesame? Skip the oil and seeds—avocado still gives that creamy finish.
- Different Cooking Methods: Bake salmon at 400°F (200°C) for 10-12 minutes, then glaze and broil for 1-2 minutes for a hands-off approach. Great when making a big batch.
- Personal Twist: Sometimes I add a handful of pickled onions or a spoonful of kimchi for extra zing. My husband likes a fried egg on top for weekend brunch bowls. Don’t be afraid to make it your own!
The bottom line: these bowls are a blank canvas. Whatever your dietary needs or taste preferences, you can build a bowl that works. I’ve even done a “DIY bowl bar” for guests—it’s always a hit!
Serving & Storage Suggestions
Serving: I love serving honey sriracha salmon bowls warm, right after assembling. The contrast between the hot, flaky salmon and cool, crisp veggies is unbeatable. Wide bowls make it easy to get a little bit of everything in each bite—and honestly, it just looks prettier for sharing on Instagram or Pinterest.
Pair With: These bowls pair perfectly with a light miso soup, a side of edamame, or some crunchy Asian slaw. For drinks, try a sparkling water with lime or a crisp white wine if you’re feeling fancy.
Storage: Store leftover salmon, rice, and veggies separately in airtight containers in the fridge for up to 3 days. Salmon can be gently reheated in the microwave or a skillet with a splash of water to keep it moist. If you meal prep, keep the glaze in a small container and drizzle just before eating for best texture.
Freezer Friendly? Cooked salmon freezes decently for up to 1 month. Defrost overnight in the fridge and reheat gently, but for best results, make the veggies fresh. Rice can be frozen, too—just add a splash of water before reheating to restore fluffiness.
Flavor Tip: The glaze actually gets more flavorful after a day, so leftovers are even tastier. I often make extra sauce just to have on hand for quick lunches or to jazz up roasted veggies.
Nutritional Information & Benefits
These honey sriracha salmon bowls are packed with protein, healthy fats, and loads of fiber from all the veggies. Here’s a quick breakdown per serving (estimate):
- Calories: ~480
- Protein: 28g
- Carbs: 48g (less if you use cauliflower rice)
- Fat: 18g
- Fiber: 6g+
Salmon is a superstar for omega-3s, which are great for your heart and brain. The veggies bring vitamins, antioxidants, and crunch. If you’re gluten-free, it’s easy to adapt. If you’re watching carbs, just swap the rice. The only potential allergen is soy (from the sauce) and sesame—easy to swap out as needed. Personally, I feel great eating these bowls as part of my weekly menu. They keep me full and energized without that heavy feeling you get from takeout.
Conclusion
If you’re looking for a healthy dinner that’s fast, full of flavor, and honestly just fun to eat, these honey sriracha salmon bowls are it. They’ve become a staple in my kitchen for a reason: every bite is a mix of sweet, spicy, and savory, balanced by crisp veggies and creamy avocado.
Don’t be afraid to make them your own—swap the veggies, adjust the heat, double the sauce (I always do). Whether you’re cooking for one, feeding a crowd, or just want something that makes you feel like a kitchen rockstar, this recipe has you covered.
I’d love to hear how you make these bowls your own! Drop a comment below, share your favorite combos, or tag me if you post a photo. Happy cooking—and enjoy every bite!
Frequently Asked Questions
How spicy are honey sriracha salmon bowls?
They have a gentle kick, but nothing overwhelming. You can easily adjust the heat by adding less (or more) sriracha. My kids like it with just 1 tablespoon, while I sometimes go up to 3 for a real punch!
Can I bake the salmon instead of pan-searing?
Absolutely! Bake at 400°F (200°C) for 10-12 minutes, then brush on the glaze and broil for 1-2 minutes to caramelize. It’s a little less hands-on and works great for big batches.
What’s the best rice to use for these bowls?
Jasmine or basmati rice is my favorite for its fluffiness and aroma, but brown rice, quinoa, or even cauliflower rice all work. Use whatever you have on hand or what suits your diet best.
How do I keep salmon from sticking to the pan?
Make sure the pan is hot and the salmon is dry before adding it. Don’t move the fish too soon; it will naturally release when ready to flip. Using a nonstick or well-seasoned cast iron pan helps a lot, too.
Can I make these bowls ahead for meal prep?
Yes! Prep all the veggies, cook the salmon, and store the sauce separately. Assemble just before eating for the freshest taste and texture. They hold up well in the fridge for 2-3 days—just wait to add avocado until serving.
Pin This Recipe!
Honey Sriracha Salmon Bowls
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
These Honey Sriracha Salmon Bowls are a quick, healthy, and flavorful dinner featuring sweet and spicy glazed salmon, fluffy rice, and crisp, colorful veggies. Ready in just 20 minutes, they’re perfect for busy weeknights and easy to customize for any diet.
Ingredients
- 4 skinless salmon fillets (about 1.5 lbs, cut into 4–5 oz pieces)
- 2 tablespoons honey
- 2 tablespoons sriracha (adjust to taste)
- 1 tablespoon low-sodium soy sauce (or coconut aminos for gluten-free)
- 1 tablespoon fresh lime juice
- 1 teaspoon toasted sesame oil
- 1–2 cloves garlic, finely minced (or 1 teaspoon garlic paste)
- 1/2 teaspoon grated fresh ginger (optional)
- Salt & pepper, to taste
- 2 cups cooked jasmine or basmati rice (sub brown rice, quinoa, or cauliflower rice)
- 1 cup shredded red cabbage
- 1 cup julienned carrots
- 1 cup sliced cucumber
- 1 avocado, sliced (optional)
- 2 green onions, sliced
- 1 tablespoon sesame seeds (black or white)
- Fresh cilantro or mint leaves, for garnish (optional)
Instructions
- If needed, cook 2 cups jasmine or basmati rice according to package instructions. While rice cooks, prep veggies: shred cabbage, julienne carrots, slice cucumber, and cut avocado into thin slices. Set aside.
- In a small bowl, whisk together honey, sriracha, soy sauce, lime juice, sesame oil, minced garlic, and ginger (if using). Taste and adjust for heat or sweetness. Set aside.
- Pat salmon fillets dry with paper towels. Season lightly with salt and pepper on both sides.
- Heat a nonstick or cast iron skillet over medium-high heat and add a drizzle of oil. When hot, add salmon fillets. Cook for 3-4 minutes without moving, then flip and cook another 2-3 minutes until just cooked through and opaque.
- Pour the honey sriracha glaze over the salmon. Let it bubble and thicken for 1-2 minutes, spooning sauce over the fillets as it reduces. The glaze should get sticky and glossy.
- Divide rice between 4 bowls. Arrange cabbage, carrots, cucumber, and avocado around the bowl. Place a glazed salmon fillet on top of each, then drizzle with any extra sauce from the pan.
- Garnish with sliced green onions, sesame seeds, and fresh herbs if using. Serve with lime wedges.
Notes
Pat salmon dry before searing for a crisp crust. Don’t overcrowd the skillet. Add the glaze at the end to prevent burning. Customize with your favorite veggies or grains. For meal prep, store components separately and assemble before eating. For a vegan version, use tofu and maple syrup instead of salmon and honey.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl (1 salmon fillet with rice and veggies)
- Calories: 480
- Sugar: 12
- Sodium: 650
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 48
- Fiber: 6
- Protein: 28
Keywords: honey sriracha salmon, salmon bowl, healthy dinner, quick salmon recipe, Asian salmon, meal prep, gluten-free option, spicy salmon, easy salmon recipe, weeknight dinner
