Hot Honey Salmon Bowls with Sriracha Mayo Recipe

Introduction

These Hot Honey Salmon Bowls with Sriracha Mayo are a perfect balance of sweet, spicy, and fresh flavors. Tender roasted salmon glazed with a sticky hot honey sauce is paired with a refreshing cucumber avocado salad and fluffy rice to make a satisfying meal.

Ingredients

• 4 (4-6 ounce) skinless salmon filets, cut into cubes
• 2 tbsp avocado oil
• Kosher salt and black pepper, to taste
• 1 tsp paprika
• 1/2 cup honey
• 3 tbsp Frank’s RedHot sauce
• 1 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1 medium cucumber, diced
• 1 avocado, cubed
• 1 tbsp avocado oil
• 1/2 cup cilantro, chopped
• 1 tbsp lime juice
• 3 cups cooked rice
• 1/2 cup light mayonnaise
• 2 tbsp sriracha

Instructions

1. Step 1: Preheat your oven to 450 degrees F and line a baking sheet with parchment paper.
2. Step 2: On the baking sheet, toss the salmon cubes with 2 tablespoons avocado oil, paprika, salt, and pepper. Arrange in a single layer. Roast for 10-15 minutes until salmon is just undercooked.
3. Step 3: While the salmon roasts, combine honey, hot sauce, cayenne pepper, and garlic powder in a small saucepan. Warm over medium heat, stirring until smooth.
4. Step 4: Remove salmon from the oven and spoon some hot honey glaze over the pieces. Switch oven to broil and broil the salmon 1-2 minutes until lightly charred and crispy. Drizzle with additional hot honey to taste.
5. Step 5: In a bowl, gently toss the diced cucumber, cubed avocado, 1 tablespoon avocado oil, chopped cilantro, lime juice, salt, and pepper.
6. Step 6: Start with a base of cooked rice in each bowl. Top with the hot honey-glazed salmon and the cucumber avocado salad. Drizzle with sriracha mayo if desired (mix mayonnaise and sriracha before serving).
7. Step 7: Garnish with extra cilantro or lime wedges if you like, and serve immediately.

Tips & Variations

• Use fresh salmon for the best flavor and texture. If you prefer, swap avocado oil with olive oil.
• Adjust the amount of cayenne and hot sauce to control the heat level of the glaze.
• For a different grain base, substitute rice with quinoa or cauliflower rice for a lighter option.
• Make the sriracha mayo ahead by mixing mayonnaise with sriracha to taste and refrigerate until ready.

Storage

Store leftover salmon and cucumber salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in the oven or microwave to avoid drying it out. The salad is best served fresh but can be refrigerated for up to one day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon can be used. Thaw completely and pat dry before preparing to ensure even cooking and a nice glaze.

How spicy is the hot honey glaze?

The glaze has a moderate level of heat from the cayenne and hot sauce, balanced by the sweetness of honey. You can easily adjust the spice by adding more or less cayenne and hot sauce to suit your taste.

Hot Honey Salmon Bowls with Sriracha Mayo Recipe

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★★★★★

4.8 from 73 reviews

These Hot Honey Salmon Bowls are a vibrant and flavorful meal combining roasted salmon glazed with a spicy-sweet hot honey sauce, fresh cucumber and avocado salad, and fluffy cooked rice. Finished with a creamy sriracha mayo drizzle, this dish balances heat, sweetness, and freshness for a satisfying and colorful bowl perfect for any night of the week.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Salmon and Hot Honey Sauce

• 4 4-6 ounce skinless salmon filets, cut into cubes
• 2 tbsp avocado oil
• Kosher salt and black pepper, to taste
• 1 tsp smoked paprika
• 1/2 cup honey
• 3 tbsp Frank’s Red Hot sauce
• 1 tsp cayenne pepper
• 1/2 tsp garlic powder

Cucumber Avocado Salad

• 1 medium cucumber, diced
• 1 avocado, cubed
• 1 tbsp avocado oil
• 1/2 cup cilantro, chopped
• 1 tbsp lime juice
• Kosher salt and black pepper, to taste

Additional Components

• 3 cups cooked rice
• 1/2 cup light mayonnaise
• 2 tbsp sriracha

Instructions

1. Preheat and Prepare Salmon: Preheat your oven to 450°F and line a baking sheet with parchment paper to prevent sticking and for easier cleanup.
2. Season and Roast Salmon: On the prepared baking sheet, toss the cubed salmon with avocado oil, smoked paprika, kosher salt, and black pepper until evenly coated. Arrange the salmon in a single layer and roast in the oven for 10-15 minutes until just undercooked to your liking.
3. Make Hot Honey Sauce: While the salmon roasts, combine honey, Frank’s Red Hot sauce, cayenne pepper, and garlic powder in a small saucepan. Warm over medium heat, stirring occasionally until the mixture is smooth and well combined.
4. Glaze and Broil Salmon: Remove the roasted salmon from the oven and spoon some of the warm hot honey sauce over the pieces. Switch the oven to broil and broil the salmon for 1-2 minutes until lightly charred and crispy. Drizzle with additional hot honey to taste.
5. Prepare Cucumber Avocado Salad: In a mixing bowl, combine the diced cucumber, cubed avocado, avocado oil, chopped cilantro, lime juice, kosher salt, and black pepper. Gently toss to combine and coat the ingredients evenly.
6. Make Sriracha Mayo (Optional): In a small bowl, mix together the light mayonnaise and sriracha sauce for a creamy, spicy drizzle.
7. Assemble Bowls: Divide the cooked rice into serving bowls. Top with the hot honey-glazed salmon and cucumber avocado salad. Optionally drizzle with the sriracha mayo.
8. Garnish and Serve: Garnish the bowls with extra cilantro leaves or lime wedges if desired. Serve immediately and enjoy!

Notes

• You can adjust the level of spiciness in the hot honey sauce and sriracha mayo to your preference by varying the cayenne and sriracha amounts.
• Use skinless salmon for an even glaze and quicker roasting, but skin-on can also be used if preferred.
• Cook rice ahead of time or use leftover rice to save prep time.
• If broiling is not available, you can finish the salmon under a hot grill or in a very hot pan for crispiness.
• This recipe can easily be made gluten-free by ensuring your hot sauce and mayonnaise are gluten-free varieties.
• For extra freshness, serve with lime wedges and chopped herbs like basil or mint alongside cilantro.

Keywords: Hot honey salmon, salmon bowl, spicy honey glaze, sriracha mayo, healthy salmon recipe, roasted salmon bowl, fresh cucumber avocado salad