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Savor Hot Honey Salmon Bowls with Sriracha Mayo Bliss

Hot Honey Salmon Bowls with Sriracha Mayo made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 4 4-6 ounce skinless salmon fillets cut into cubes
  • 2 tbsp avocado oil
  • Kosher salt and black pepper to taste
  • 1 tsp smoked paprika
  • 1/2 cup honey
  • 3 tbsp Frank’s RedHot sauce
  • 1 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1 medium cucumber diced
  • 1 avocado cubed
  • 1 tbsp avocado oil
  • 1/2 cup cilantro chopped
  • 1 tbsp lime juice
  • 3 cups cooked rice
  • 1/2 cup light mayonnaise
  • 2 tbsp sriracha

Method
 

  1. Preheat your oven to 450°F and line a baking sheet with parchment paper to prevent sticking and for easier cleanup.
  2. On the prepared baking sheet, toss the cubed salmon with avocado oil, smoked paprika, kosher salt, and black pepper until evenly coated. Arrange the salmon in a single layer and roast in the oven for 10-15 minutes until just undercooked to your liking.
  3. While the salmon roasts, combine honey, Frank’s RedHot sauce, cayenne pepper, and garlic powder in a small saucepan. Warm over medium heat, stirring occasionally until the mixture is smooth and well combined.
  4. Remove the roasted salmon from the oven and spoon some of the warm hot honey sauce over the pieces. Switch the oven to broil and broil the salmon for 1-2 minutes until lightly charred and crispy.
  5. In a mixing bowl, combine the diced cucumber, cubed avocado, avocado oil, chopped cilantro, lime juice, kosher salt, and black pepper. Gently toss to combine and coat the ingredients evenly.
  6. In a small bowl, mix together the light mayonnaise and sriracha sauce for a creamy, spicy drizzle.
  7. Divide the cooked rice into serving bowls. Top with the hot honey-glazed salmon and cucumber avocado salad. Optionally drizzle with the sriracha mayo.
  8. Garnish the bowls with extra cilantro leaves or lime wedges if desired. Serve immediately and enjoy!

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