Spicy Sriracha Salmon Bowls

Name: Spicy Sriracha Salmon Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 salmon fillets; 2 tablespoons Sriracha; 1 tablespoon soy sauce; 1 teaspoon honey; 1 teaspoon sesame oil; 2 cups cooked rice (white or brown); 1 cucumber, sliced; 1 carrot, julienned; 1 cup shredded purple cabbage; 2 green onions, chopped; Avocado slices (optional); Sesame seeds for garnish

Highlighted under: World Cuisine Recipes

I absolutely love these Spicy Sriracha Salmon Bowls! The combination of tender salmon, vibrant veggies, and the zingy heat from Sriracha creates a delightful meal that's both satisfying and nutritious. Every time I make this dish, the kitchen fills with mouthwatering aromas that get everyone excited for dinner. It’s quick to prepare, making it a perfect weeknight option, and I often find myself customizing the toppings based on what I have in the fridge. Let’s dive into this deliciously spicy adventure!

Created by

Emma Johnson

Last updated on 2026-02-07T14:17:27.898Z

I've made these Spicy Sriracha Salmon Bowls countless times, and each experience feels fresh and exciting. My secret to the perfect salmon is marinating it briefly in a mixture of Sriracha and soy sauce, which not only infuses flavor but also keeps the fish moist. The vibrant colors of the vegetables truly brighten up the meal.

When it comes to assembly, I love to set out all the ingredients like a mini buffet. Each person can customize their bowl, which makes it interactive and fun. I often throw in some avocado for creaminess, perfectly balancing the spicy kick from the Sriracha!

Why You'll Love This Recipe
The perfect balance of spicy and savory flavors
Quick and easy to prepare, ready in just 25 minutes
Customizable ingredients to suit your taste

Marinade Mastery

The marinade for this Spicy Sriracha Salmon is where the flavor journey begins. Sriracha provides not just heat, but also a subtle sweetness that balances beautifully with the soy sauce. If you want to adjust the spice level, consider using less Sriracha or substituting it with a milder hot sauce. Letting the salmon marinate for at least 10 minutes helps infuse these flavors deeply into the fish. However, for even more intensity, you can let it soak for up to 30 minutes in the refrigerator.

When marinating, choose a shallow dish to allow the marinade to envelop the salmon completely, ensuring each piece is evenly coated. Be cautious not to marinate for too long; salmon can become overly salty if left in soy sauce mixtures for extended periods. If you're pressed for time, even a quick 5-minute soak will still impart a pleasant flavor and kick to your salmon.

Cooking Technique Tips

For pan-searing the salmon, ensuring your skillet is hot enough is crucial. Preheat your non-stick skillet over medium heat until droplets of water sizzle on the surface for an optimal cooking environment. Cooking skin-side down allows the skin to crisp up, creating a delightful texture that contrasts with the flaky fish inside. Aim for a cooking time of about 5-7 minutes initially; you'll know it's time to flip when the edges start to turn golden and the fillet is easy to lift from the pan without sticking.

Flipping the salmon gently is just as important; use a spatula to slide underneath without breaking the fillet. After flipping, reduce the heat slightly for the remaining 3-4 minutes of cooking to prevent the exterior from burning while the inside finishes cooking. This method will yield perfectly cooked salmon that flakes apart effortlessly at the touch of a fork.

Serving and Storage Suggestions

Assembling the bowls is your chance to get creative; feel free to add seasonal veggies like bell peppers or snap peas for extra crunch and flavor. You might also switch to whole grains like quinoa or farro instead of rice for a nutritious twist, adding texture without sacrificing taste. For a fresh contrast, consider a squeeze of lime over the finished bowls, which brightens the overall flavor profile beautifully.

If you have leftovers, store the salmon and veggies separately in airtight containers in the fridge for up to two days. Reheat the salmon gently on low heat to avoid drying it out, or enjoy it cold in a salad. Although best fresh, this recipe can also be frozen for up to a month; just make sure to separate the rice and veggies, which do not freeze as well. Defrost in the fridge overnight before reheating!

Ingredients

For the Salmon:

2 salmon fillets
2 tablespoons Sriracha
1 tablespoon soy sauce
1 teaspoon honey
1 teaspoon sesame oil

For the Bowls:

2 cups cooked rice (white or brown)
1 cucumber, sliced
1 carrot, julienned
1 cup shredded purple cabbage
2 green onions, chopped
Avocado slices (optional)
Sesame seeds for garnish

Instructions

Prepare the Marinade

In a small bowl, whisk together Sriracha, soy sauce, honey, and sesame oil. Place the salmon fillets in a shallow dish and pour the marinade over them, making sure they are well coated. Let them marinate for about 10 minutes.

Cook the Salmon

Heat a non-stick skillet over medium heat. Remove the salmon from the marinade and place it skin-side down in the skillet. Cook for 5-7 minutes, then carefully flip and cook for an additional 3-4 minutes until the salmon is cooked through and flakes easily with a fork.

Assemble the Bowls

In serving bowls, divide the cooked rice evenly. Top each with sliced cucumber, julienned carrot, shredded cabbage, and cooked salmon. Drizzle any remaining sauce over the top.

Add Finishing Touches

Garnish with chopped green onions and sesame seeds. Add avocado slices on top if desired, and serve immediately for a fresh and spicy meal!

Pro Tips

For an extra crunch, consider adding some roasted nuts or seeds. You can also swap out the vegetables for what you have on hand—bell peppers, radishes, or snap peas would work wonderfully.

Ingredient Substitutions

While this recipe calls for salmon, you can easily substitute it with other fish like trout or even firm tofu for a vegetarian option. If using tofu, press it to remove excess moisture and marinate it just like the salmon to allow it to absorb all those delicious flavors. If you're looking to reduce sodium, opt for a low-sodium soy sauce or coconut aminos as a tasty alternative.

The vegetables can also be customized based on what you have on hand. For instance, if you prefer a sweeter crunch, diced bell peppers make a great addition, while steamed broccoli can add a heartier element. Get creative with whatever your fridge offers; the beauty of this dish lies in its adaptability.

Troubleshooting Common Issues

If your salmon fillets seem to stick to the pan, ensure that your skillet is adequately non-stick and preheated before adding the salmon. If they do stick, let them cook a bit longer; they will naturally release from the pan once they are cooked enough. Additionally, if your salmon is cooking too quickly and the exterior is darkening too much before the inside is flaky, turn down the heat to allow for more even cooking.

For those who prefer a smokier flavor, finish the salmon in the oven. After searing the skin side, transfer the skillet to a preheated oven at 400°F and cook for an additional 6-8 minutes, ensuring a beautifully cooked fillet that remains moist. Just keep an eye on it as cooking times can vary depending on the thickness of the fish.

Questions About Recipes

→ Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. Just be sure to thaw it completely and pat it dry before marinating.

→ What if I don’t like Sriracha?

You can substitute Sriracha with another hot sauce or reduce the amount for a milder flavor.

→ Can I make this dish ahead of time?

While the salmon tastes best fresh, you can prepare the vegetables and rice ahead. Store them in the fridge and assemble just before serving.

→ What other toppings can I add?

Feel free to get creative! Other great additions include sliced radishes, edamame, pickled vegetables, or even a soft-boiled egg.