Spicy Salmon Bowls
User Reviews
4.7
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Prep Time
25 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
514 kcal
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Course
Main Course
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Cuisine
Asian
Spicy Salmon Bowls
Description
The recipe starts by marinating cubed, skinless salmon fillets in a mixture of olive oil, sriracha, honey, tamari (or low sodium soy sauce), lime juice, rice vinegar, cilantro, salt, and pepper. After briefly marinating, the salmon is laid on a parchment-lined sheet pan and baked at 450°F, finishing with a broil to achieve a slight glaze and caramelization. A portion of the marinade is reserved and brushed on after baking to intensify flavor.
Simultaneously, a salsa made from diced cucumber, avocado, seeded and chopped jalapeño, rice vinegar, lime juice, green onion, cilantro, and seasoning is prepared to bring a fresh, cool contrast to the spicy salmon. A creamy sriracha mayo sauce combines mayonnaise, Greek yogurt, sriracha, and honey to add a tangy, smooth layer on the bowl.
To assemble, cooked rice forms the base, topped with salmon, salsa, and drizzle of sriracha mayo, then garnished with green onion, cilantro, and sesame seeds. The dish balances spicy, sweet, tangy, and fresh notes, delivering a satisfying meal with diverse textures. This bowl works well for lunch or dinner and can be customized with additional toppings or greens as desired.
Ingredients
Cucumber avocado salsa
- 1 cucumber seeded and diced, English variety
- 1 avocado peeled and diced
- 1/2 jalapeno pepper seeded and finely chopped
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1/4 cup green onion sliced
- 2 tablespoons cilantro chopped
- salt freshly ground, to taste
- black pepper freshly ground, to taste
Salmon
- 1 1/4 pound salmon skin removed and cut into 1 - 1 1/2 inch cubes, fillets
- 2 tablespoons olive oil
- 1 1/2 tablespoons sriracha
- 2 tablespoons honey
- 2 tablespoons tamari or soy sauce, low sodium
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon cilantro chopped
- salt freshly ground, to taste
- black pepper freshly ground, to taste
Sriracha mayo
- 2 tablespoons mayonnaise
- 1/4 cup yogurt plain, Greek
- 2 teaspoon sriracha
- 2 teaspoons honey
Other ingredients
- 2 1/2 cups rice cooked
- green onions cilantro, sesame seeds for garnish
Instructions
- Preheat oven to 450° F.
- Whisk together the ingredients for the sriracha mayo in a small bowl. Season with salt and additional sriracha and honey as needed.
- Remove the skin from the salmon fillets if needed. Cut the salmon into 1 - 1 1/2 inch cubes.
- In a bowl whisk together the olive oil, sriracha, soy sauce, honey, lime juice, rice vinegar, cilantro, salt and pepper. Reserve a couple tablespoons of the marinade then place the salmon into the bowl and stir until coated. Dump the salmon onto a parchment paper lined sheet pan and spread them out into a single layer.
- Bake for 7-12 minutes switching the oven to broil during the last couple minutes of cooking. Remove the salmon from the oven and brush on the reserved sauce.
- While the salmon bakes, make the cucumber avocado salsa. Place all of the ingredients in a bowl and stir together. Taste for seasoning and adjust if needed.
- To assemble, fill a bowl with desired amount of rice and top with some of the salmon, salsa, a drizzle of sriracha mayo, plus sesame seeds, green onions, and cilantro for garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Calories | 514kcal | 26% |
| Carbohydrates | 41g | 14% |
| Protein | 39g | 78% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 16g | 94% |
| Cholesterol | 74mg | 25% |
| Sodium | 686mg | 29% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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