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Honey Sriracha Salmon Rice Bowl with Mango Salsa Recipe, easy honey sriracha salmon rice bowl, homemade mango salsa salmon bowl, best honey sriracha salmon recipe, how to make honey sriracha salmon rice bowl
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Honey Sriracha Salmon Rice Bowl with Mango Salsa Recipe

This Honey Sriracha Salmon Rice Bowl with Mango Salsa Recipe brings a perfect balance of sweet, spicy, and fresh flavors to your dinner table. Packed with protein-rich salmon, fluffy rice, and vibrant mango salsa, it’s a wholesome and satisfying meal ready in no time.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner
Cuisine: American
Servings: 4 servings
Calories: 480kcal

Ingredients

  • 4 salmon fillets (6 oz each)
  • 3 tbsp honey
  • 2 tbsp sriracha sauce
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp rice vinegar
  • 1 clove garlic, minced
  • 1 tsp grated ginger
  • 2 cups cooked jasmine rice (or brown rice)
  • 1 cup diced mango (about 1 mango)
  • 1/4 cup diced red onion
  • 1/4 cup chopped cilantro
  • 1 tbsp lime juice
  • 1 small jalapeño, seeded and finely diced (optional for heat)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 medium avocado, sliced (for garnish)
  • 1 tbsp sesame seeds (for garnish)

Instructions

  • Prep the Mango Salsa: In a medium bowl, combine diced mango, red onion, cilantro, lime juice, jalapeño (if using), and a pinch of salt. Mix gently and set aside to let the flavors meld.
  • Marinate the Salmon: In a small bowl, whisk together honey, sriracha, soy sauce, rice vinegar, minced garlic, and grated ginger. Place salmon fillets in a shallow dish and pour the marinade over them, turning to coat evenly. Let marinate for 10-15 minutes.
  • Cook the Salmon: Heat olive oil in a large skillet over medium-high heat. Remove salmon from the marinade (reserve marinade) and place in the skillet, skin-side down. Cook for 4-5 minutes, then flip and cook for another 3-4 minutes until salmon is cooked through and slightly caramelized. Pour reserved marinade into the skillet and cook for 1-2 minutes until it thickens slightly into a glaze. Spoon the glaze over the salmon.
  • Assemble the Bowls: Divide cooked rice evenly among four bowls. Top each bowl with a salmon fillet, a generous spoonful of mango salsa, and sliced avocado. Drizzle any remaining glaze from the skillet over the bowls and sprinkle with sesame seeds.

Notes

Pro Tips: Marinate the salmon for at least 15 minutes to enhance the flavor. Use ripe but firm mangoes for the salsa to keep it fresh and juicy. For extra crunch, add sliced cucumbers or avocado. Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid drying out the salmon. Variations: Swap salmon for grilled chicken or tofu for a different protein option. Add a drizzle of lime crema for extra creaminess.