Sweet and Spicy Salmon Bowls
A bold and balanced salmon bowl with sweet honey glaze, spicy sriracha, creamy mayo, and crunchy veggies — ready in under 30 minutes.
Equipment
- Baking sheet
- Mixing bowls
- Whisk
- - Knife & cutting board
Ingredients
- **For the Salmon**
- - 4 skinless salmon filets cubed, 4–6 oz each
- - 2 tbsp avocado oil
- - 3 tbsp honey
- - 1 tbsp soy sauce or tamari
- - 1 tbsp sriracha
- **For the Bowls**
- - 2 cups cooked brown rice
- - 1 medium avocado cubed or sliced
- - 1 cup cucumber cubed or sliced
- - 1 tbsp olive oil
- - ½ cup fresh cilantro chopped
- - 1 tbsp lime juice
- - 2 tsp honey
- **For the Paprika Mayo Sauce**
- - ⅓ cup light mayo
- - 1 tbsp lime juice
- - ½ tsp paprika
- - ¼ tsp ground cumin
- - 1 tsp honey
Instructions
- Preheat oven to 425°F (220°C).
- Toss salmon with oil, honey, soy sauce, and sriracha.
- Roast on baking sheet for 10 minutes. Broil 2–3 minutes for crispness.
- Whisk all sauce ingredients until smooth. Set aside.
- Mix avocado, cucumber, oil, lime juice, honey, and cilantro.
- Assemble bowls: rice base, then salmon, veggies, and sauce. Serve!
Notes
- Store components separately for easy meal prep
- Adjust heat to your preference
- Use tamari for gluten-free option
- Adjust heat to your preference
- Use tamari for gluten-free option