Hot Honey Salmon Bowls with Sriracha Mayo Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Make Sriracha Mayo (Optional): In a small bowl, mix together the light mayonnaise and sriracha sauce for a creamy, spicy drizzle.
- 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.
- 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
