Spicy Sriracha Salmon Bowls

These Spicy Sriracha Salmon Bowls are bold, flavorful, and packed with wholesome ingredients. Tender salmon is glazed with a spicy-sweet sriracha sauce and baked to perfection, then served over fluffy rice with fresh veggies and creamy toppings. It’s the kind of meal I love when I want something healthy but still exciting and full of flavor.

Why You’ll Love This Recipe

I love this recipe because it’s fast, easy, and hits every flavor note—savory, spicy, sweet, and tangy. The salmon cooks quickly in the oven while I prep the rice and toppings, making it perfect for a weeknight dinner or meal prep. Plus, I can easily customize the bowl with whatever fresh veggies or grains I have on hand.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salmon:

• Salmon fillets (skinless or skin-on)

• Sriracha sauce

• Soy sauce

• Honey or brown sugar

• Garlic, minced

• Lime juice

• Olive oil

• Salt

For the bowl:

• Cooked white or brown rice (or quinoa)

• Cucumber, thinly sliced

• Carrots, julienned or shredded

• Avocado, sliced

• Green onions, chopped

• Sesame seeds (optional for garnish)

• Extra sriracha or spicy mayo (optional)

directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a small bowl, I whisk together sriracha, soy sauce, honey, garlic, lime juice, olive oil, and a pinch of salt to make the glaze.

3. I place the salmon fillets on the prepared baking sheet and brush them generously with the glaze.

4. I bake the salmon for 12–15 minutes, or until cooked through and flaky. If I want a charred finish, I broil for the last 1–2 minutes.

5. While the salmon cooks, I prep the rice and slice the veggies.

6. I assemble the bowls by layering rice, veggies, and avocado, then top with the cooked salmon.

7. I drizzle with extra sriracha or spicy mayo and sprinkle with green onions and sesame seeds before serving.

Servings and timing

This recipe makes 2–4 bowls depending on portion size. Prep takes 15 minutes, cook time is 15 minutes, so the whole meal is ready in about 30 minutes.

Variations

Sometimes I use maple syrup instead of honey for a deeper sweetness, or add fresh ginger to the glaze. I swap the rice for cauliflower rice when I want a low-carb option. For crunch, I toss in edamame, pickled red onions, or shredded cabbage. And if I have time, I marinate the salmon for 30 minutes before baking for even more flavor.

storage/reheating

I store leftovers in separate containers for up to 3 days. To reheat, I warm the salmon and rice in the microwave or a skillet and add the fresh toppings just before serving. The salmon is also delicious cold for a refreshing lunch bowl.

FAQs

Can I make this with frozen salmon?

Yes, I thaw the salmon completely and pat it dry before glazing and baking.

Is this recipe very spicy?

It has a medium kick. I adjust the sriracha to taste—use less for mild heat or more for a fiery bowl.

Can I grill the salmon instead?

Absolutely. I grill over medium heat for about 4–5 minutes per side, brushing with glaze as it cooks.

What’s the best rice for this bowl?

I like jasmine or short-grain rice for a tender base, but brown rice or quinoa also work great.

Can I prep these ahead for meal prep?

Yes. I portion the rice and salmon into containers and keep the fresh toppings separate until I’m ready to eat.

Conclusion

These Spicy Sriracha Salmon Bowls are the perfect mix of heat, freshness, and comfort in one bowl. With flavorful glazed salmon, crisp veggies, and creamy avocado over fluffy rice, it’s a balanced, vibrant meal that keeps me coming back. Whether I’m meal prepping or making dinner in a hurry, this bowl always delivers.