Hot Honey Salmon Bowls with Sriracha Mayo Recipe
Delicious and vibrant Hot Honey Salmon Bowls with tender oven-roasted salmon glazed in a sweet and spicy hot honey sauce, served over fluffy rice and topped with a fresh cucumber-avocado salad and optional sriracha mayo for an added kick. Perfect for a healthy and flavorful weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Salmon and Glaze:
- 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
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:
- 3 cups cooked rice
- 1/2 cup light mayonnaise
- 2 tbsp sriracha
Instructions
- Preheat Oven: Preheat your oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Salmon: Toss the cubed salmon with avocado oil, paprika, kosher salt, and black pepper on the prepared baking sheet. Arrange the pieces in a single layer for even roasting.
- Roast Salmon: Place the baking sheet in the preheated oven and roast the salmon for 10-15 minutes or until it is just undercooked to your preferred doneness.
- Make Hot Honey Sauce: While the salmon is roasting, combine the honey, Frank’s RedHot sauce, cayenne pepper, and garlic powder in a small saucepan. Warm over medium heat, stirring until the mixture is smooth and well combined.
- Glaze and Broil Salmon: Remove the salmon from the oven and spoon some of the hot honey sauce over the pieces. Switch the oven to broil, and broil the salmon for 1-2 minutes until lightly charred and crispy. Then drizzle additional hot honey sauce over the salmon as desired.
- Prepare Cucumber-Avocado Salad: In a bowl, gently toss diced cucumber, cubed avocado, avocado oil, chopped cilantro, lime juice, salt, and pepper until combined but still fresh and crisp.
- Mix Sriracha Mayo: In a small bowl, mix together the light mayonnaise and sriracha sauce to create a spicy mayo drizzle (optional).
- Assemble Bowls: Divide the cooked rice into serving bowls. Top each bowl with the hot honey-glazed salmon and a generous scoop of the cucumber-avocado salad. Drizzle with sriracha mayo if using.
- Garnish and Serve: Garnish with extra cilantro leaves or lime wedges for added freshness and serve immediately. Enjoy your flavorful Hot Honey Salmon Bowls!
Notes
- You can adjust the cayenne and hot sauce quantities to control the heat level of the hot honey glaze.
- For extra crispiness, broil the salmon just a little longer but watch carefully to prevent burning.
- The sriracha mayo is optional but adds a creamy and spicy element to the bowls.
- Leftover salmon can be refrigerated and enjoyed cold or reheated gently.
- Use brown rice or quinoa as a nutritious alternative base.
Keywords: hot honey salmon, salmon bowls, spicy honey glaze, avocado cucumber salad, sriracha mayo, healthy salmon recipe, baked salmon
