Name: Honey Sriracha Salmon Bowls with Cucumber-Radish Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 1/2 pounds salmon, cut into 1-inch cubes (skinless if desired); 1/3 cup coconut aminos (can substitute reduced-sodium tamari or reduced-sodium soy sauce); 3 tablespoons raw honey; 2 tablespoons sriracha; 1 tablespoon rice vinegar; 2 teaspoons toasted sesame oil; 3 garlic cloves, grated; 10-12 ounces red radishes, very thinly sliced; 1 English cucumber, very thinly sliced; 6 thinly sliced green onions, plus more for topping; 2 tablespoons rice vinegar; 2 teaspoons raw honey; 2 teaspoons toasted sesame oil; kosher salt; cup jasmine rice; roughly chopped cilantro leaves; sesame seeds; 1 lime, quartered; other optional serving components: shelled edamame, sliced avocado, seaweed sheets, furikake, kimchi

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Bowls are my go-to weeknight dinner. My formula usually involves an easy-to-prep grain that cooks in the background, a warm protein, and a fresh veggie for a pop of acidity. The honey sriracha marinade that salmon sits in here is the ideal balance of sweet and spicy without overpowering the other components. I love to cook seasonally and incorporate as much seasonal produce and flavor into my recipes as possible. The cucumber-radish salad is crunchy, fresh, and spring-inspired, and gives a refreshing bite. This recipe also leans on pantry staples throughout, so minimal ingredients are required and each component comes together quickly without scrambling through pantry shelves. Best part? You’ll have a delicious dinner on the table in just about 30 minutes.

plated shallow bowl of honey sriracha salmon with rice, avocado, radish and cucumber salad, served with sesame seeds, green onion, and lime wedge, and seaweed

overhead shot of ingredients including salmon, radishes, lime, cucumber, sriracha, honey, green onion, coconut aminos, etc.

Honey Sriracha Salmon Bowls with Cucumber-Radish Salad ingredient notes:

Salmon: I like to make this pescatarian-friendly bowl with Atlantic caught salmon because it’s meatier shape makes it ideal for cubing. You can make this meal with skin on salmon, or skinless depending on your preference, however be sure to not overcrowd the salmon on the sheet pan as it can lead to steaming the fish, leaving you without that crispy outer layer we are looking for. You can also cook the salmon in an air fryer for 5 to 7 minutes at 400°F. See the recipe notes for swaps.

Sriracha: If you like it spicy, you can add an additional tablespoon of sriracha (3 tablespoons total) to the sauce, or serve with additional for topping. If spice isn’t your thing, omit or start with just 1 tablespoon. I promise the sweetness of the honey and coconut aminos cuts most of the heat from the sriracha.

Coconut Aminos: Coconut aminos are a soy sauce alternative made from fermented coconut sap, offering a slightly sweeter, less salty flavor. They’re ideal for building a savory, umami-rich base in dressings and sauces without the heaviness of traditional soy. Plus, they’re gluten-free and often lower in sodium, making them a go-to in health-conscious cooking. You can also swap for low-sodium soy sauce or low-sodium tamari here.

Radishes: Despite their peppery, almost spicy taste, radishes are actually quite hydrating, as well as full of fiber, antioxidants, and vitamin C. The key is slicing both the radishes and cucumber extra thin so each slice gets coated in our deliciously sweet dressing. If you don’t like radishes, you can also opt for thinly sliced or ribboned carrots here.

Honey: Raw honey retains bee pollen leading to increased health benefits from it’s antimicrobial and pre-biotic properties. The sweetness of the honey is balanced by the savory coconut aminos, rice vinegar, sesame oil, and heat from the sriracha, forming a delicious sauce that coats our salmon cubes. To elevate your honey game and feel extra fancy, treat yourself to a honeycomb and pot that’s both functional and aesthetic!

two plated bowls of salmon, rice, salad, and served with lime wedges and seaweed

Honey Sriracha Salmon Bowls with Cucumber-Radish Salad

Recipe by Jenn Lueke

5.0 from 1 vote

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Cooling time

minutes

Cook Mode

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Ingredients

FOR THE SALMON BITES
1 1/2 pounds salmon, cut into 1-inch cubes (skinless if desired)
1/3 cup coconut aminos (can substitute reduced-sodium tamari or reduced-sodium soy sauce)
3 tablespoons raw honey
2 tablespoons sriracha
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
3 garlic cloves, grated
FOR THE CUCUMBER-RADISH SALAD
10-12 ounces red radishes, very thinly sliced
1 English cucumber, very thinly sliced
6 thinly sliced green onions, plus more for topping
2 tablespoons rice vinegar
2 teaspoons raw honey
2 teaspoons toasted sesame oil
kosher salt
FOR SERVING
cup jasmine rice
roughly chopped cilantro leaves
sesame seeds
1 lime, quartered
other optional serving components: shelled edamame, sliced avocado, seaweed sheets, furikake, kimchi

Directions

Preheat the oven to 400ºF. Line a 9×13 baking dish with parchment paper (if needed).
Add the salmon cubes to a large mixing bowl. Add the coconut aminos, honey, sriracha, rice vinegar, sesame oil, and garlic and mix to combine. Cover and refrigerate for 15 minutes to marinate.
Meanwhile, make the cucumber-radish salad: Add the radishes, cucumber, green onion, rice vinegar, honey, sesame oil, and a big pinch of salt to a medium mixing bowl and toss to combine. Chill in the refrigerator until step 5.
Prepare 1 cup of jasmine rice according to package instructions.
While the rice cooks, transfer the marinated salmon to the baking dish, including the excess liquid, without overcrowding. Bake until the salmon is light pink, 6 to 8 minutes, then turn the oven to high-broil and cook until the sauce is bubbling and the salmon are browned on top, another 3 to 4 minutes. Ensure the salmon reaches an internal temperature of 145ºF.
Assemble the bowls: Evenly divide the rice, edamame, cucumber-radish salad, and salmon bites between four bowls. Spoon liquid from the baking dish on top of the salmon. Top each bowl with roughly chopped cilantro, sesame seeds, additional green onion, and a squeeze of lime juice.

Notes

Store it: Refrigerate the components in separate sealed containers for up to 3 days.
Reheat it: Microwave the rice and salmon until warm, 1 to 2 minutes. Or, transfer the salmon to a small sheet pan and bake or air fry at 350ºF until warm, about 5 minutes.
Salmon: Swap for diced boneless chicken breast or thighs. Bake the same, ensuring the internal temperature reaches 165ºF. For a vegetarian/vegan option, dice one or two 14-ounce blocks of extra-firm tofu into ½-inch cubes. Cover in the same sauce and bake until crispy, 10 to 15 minutes.
Jasmine rice: Swap for brown rice or quinoa.
Green onion: Swap for chopped sugar snap peas in the cucumber-radish salad