Spicy Salmon Bowls

Spicy Salmon Bowls with tender baked salmon, sriracha-honey glaze, cucumber avocado salsa, and spicy mayo over jasmine rice—sweet, spicy, and delicious!

Why You’ll Love This Recipe

• Packed with Flavor – A balance of sweet, spicy, and tangy flavors.
• Nutritious & Healthy – Loaded with protein, healthy fats, and fresh ingredients.
• Quick & Easy – Ready in just over 30 minutes.
• Perfect for Meal Prep – Great for preparing ahead of time.
• Customizable – Easily adjust spice levels or substitute ingredients to fit your preference.

Ingredients

For the Salmon:

• 1 1/4 pounds salmon fillets, skin removed and cut into 1–1.5-inch cubes
• 2 tablespoons olive oil
• 1 1/2 tablespoons sriracha
• 2 tablespoons honey
• 2 tablespoons low-sodium soy sauce or tamari
• 1 tablespoon lime juice
• 1 tablespoon rice vinegar
• 1 tablespoon chopped cilantro
• Salt and freshly ground black pepper to taste

For the Cucumber Avocado Salsa:

• 1 English cucumber, diced
• 1 avocado, diced
• 1 jalapeño, seeded and finely diced
• 2 green onions, thinly sliced
• 2 tablespoons chopped cilantro
• Juice of 1 lime
• Salt to taste

For the Spicy Mayo:

• 2 tablespoons mayonnaise
• 1/4 cup plain Greek yogurt
• 2 teaspoons sriracha
• 2 teaspoons honey
• Salt to taste

For Assembly:

• 2 1/2 cups cooked jasmine rice
• Chopped cilantro, green onions, and sesame seeds for garnish

Directions

1. Prepare the Spicy Mayo

In a small bowl, whisk together mayonnaise, Greek yogurt, sriracha, honey, and a pinch of salt. Adjust seasoning as needed and set aside.

2. Marinate the Salmon

In a medium bowl, whisk together olive oil, sriracha, honey, soy sauce, lime juice, rice vinegar, chopped cilantro, salt, and pepper. Reserve a couple of tablespoons of this marinade. Add the salmon cubes to the bowl and gently toss to coat evenly.

3. Bake the Salmon

Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper. Arrange the marinated salmon pieces in a single layer on the prepared baking sheet. Bake for 7–12 minutes, switching the oven to broil during the last 2–3 minutes to achieve a slight char. Once done, remove from the oven and brush the salmon with the reserved marinade.

4. Prepare the Cucumber Avocado Salsa

While the salmon is baking, combine diced cucumber, avocado, jalapeño, green onions, cilantro, lime juice, and a pinch of salt in a bowl. Gently mix to combine, adjusting seasoning as needed.

5. Assemble the Bowls

Divide the cooked jasmine rice among serving bowls. Top each with a portion of the baked salmon and a generous scoop of cucumber avocado salsa. Drizzle with the prepared spicy mayo and garnish with additional cilantro, green onions, and sesame seeds as desired.

Servings and Timing

• Servings: 4
• Prep Time: 20 minutes
• Cooking Time: 12 minutes
• Total Time: 32 minutes

Variations

• Spicier Option: Add extra sriracha or red pepper flakes.
• Low-Carb Alternative: Serve over cauliflower rice or leafy greens.
• Dairy-Free Version: Replace Greek yogurt with additional mayonnaise.
• Different Protein: Swap salmon for shrimp, tofu, or chicken.
• Additional Toppings: Try pickled onions, shredded carrots, or crushed peanuts.

Storage/Reheating

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Gently reheat salmon in the oven at 350°F for 5-7 minutes or microwave for 30 seconds.
• Freezing: Freeze cooked salmon separately for up to 2 months. Thaw and reheat before assembling the bowl.

FAQs

Can I use frozen salmon?

Yes, just make sure to thaw it completely before marinating and baking.

What type of rice works best?

Jasmine rice is ideal, but brown rice, quinoa, or cauliflower rice also work well.

Can I grill the salmon instead of baking?

Yes! Grill on medium-high heat for 4-5 minutes per side until cooked through.

Is this dish gluten-free?

Yes, as long as you use tamari instead of soy sauce.

Can I make this ahead of time?

Yes! Prepare the components separately and assemble just before serving.

What if I don’t like spicy food?

Reduce or omit the sriracha in the marinade and sauce.

How do I keep the avocado from browning?

Toss it with extra lime juice and store in an airtight container.

Can I air-fry the salmon?

Yes, cook at 400°F for 7-10 minutes, shaking halfway through.

What’s the best way to meal prep this dish?

Store the rice, salmon, and salsa separately, then combine when ready to eat.

Can I substitute the honey?

Yes, maple syrup or agave nectar can be used instead.

Conclusion

Spicy Salmon Bowls are a flavorful, nutritious, and satisfying meal that’s easy to prepare. With its balance of sweet, spicy, and fresh ingredients, this dish is perfect for weeknight dinners, meal prep, or impressing guests. Try different variations to make it your own and enjoy every delicious bite!

Spicy Salmon Bowls

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• Author: Chef Clara
• Total Time: 32 minutes
• Yield: 4 servings 1x

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Description

These Spicy Salmon Bowls feature tender baked salmon glazed with a sweet and spicy sriracha-honey sauce, paired with cucumber avocado salsa and spicy mayo over jasmine rice.

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Ingredients

Scale 1x2x3x

For the Salmon:

• 1 1/4 lbs salmon fillets, skin removed, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 1/2 tbsp sriracha
• 2 tbsp honey
• 2 tbsp low-sodium soy sauce or tamari
• 1 tbsp lime juice
• 1 tbsp rice vinegar
• 1 tbsp chopped cilantro
• Salt & black pepper to taste

For the Cucumber Avocado Salsa:

• 1 English cucumber, diced
• 1 avocado, diced
• 1 jalapeño, seeded & finely diced
• 2 green onions, sliced
• 2 tbsp chopped cilantro
• Juice of 1 lime
• Salt to taste

For the Spicy Mayo:

• 2 tbsp mayonnaise
• 1/4 cup plain Greek yogurt
• 2 tsp sriracha
• 2 tsp honey
• Salt to taste

For Assembly:

• 2 1/2 cups cooked jasmine rice
• Chopped cilantro, green onions & sesame seeds for garnish

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Instructions

• Prepare the Spicy Mayo: Whisk together mayonnaise, Greek yogurt, sriracha, honey, and salt. Adjust seasoning and set aside.
• Marinate the Salmon: In a bowl, mix olive oil, sriracha, honey, soy sauce, lime juice, rice vinegar, cilantro, salt, and pepper. Reserve a couple of tablespoons, then toss salmon in the mixture.
• Bake the Salmon: Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper. Arrange salmon in a single layer and bake for 7–12 minutes, broiling for the last 2–3 minutes for a slight char. Brush with reserved marinade.
• Prepare the Salsa: While salmon bakes, mix cucumber, avocado, jalapeño, green onions, cilantro, lime juice, and salt in a bowl. Adjust seasoning as needed.
• Assemble the Bowls: Divide jasmine rice into bowls. Top with baked salmon and cucumber avocado salsa. Drizzle with spicy mayo and garnish with cilantro, green onions, and sesame seeds.

Notes

• Add extra sriracha for more heat.
• Swap jasmine rice for brown rice or quinoa for a healthier option.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Asian-Inspired