Honey Garlic Salmon Bowls
Sticky honey garlic salmon, crunchy cucumber salad, and a drizzle of creamy sriracha that ties it all together. In using Primal Kitchen's Creamy Sriracha because it's made with avocado oil and real ingredients, and adds the perfect sauce to this healthy bowl.
Ingredients
Instructions
- 1
If your salmon still has skin, remove it. Cut the fillets into large bite-sized cubes. Think forkable, not nuggets. Pat them dry with paper towel — this helps them roast instead of steam.
- 2
Add the salmon to a bowl with salt, pepper, paprika, chili powder, garlic powder, onion powder, avocado oil, soy sauce, rice vinegar, honey, minced garlic, and grated ginger. Toss until every piece is coated.
- 3
Marinate for as long as your patience allows. Even 1–2 minutes works, but longer = louder flavor.
Timer: 2m - 4
Pre-heat your oven or air fryer to 400°F (200°C)
- 5
Line a baking tray with parchment paper (flutter–you will be grateful). Spread the salmon out in a single layer.
- 6
If using an Air Fryer: 400°F (200°C) for 8–10 minutes
Timer: 10m - 7
If using an Oven: 400°F (200°C) for about 12 minutes
Timer: 12m - 8
Flip halfway if you remember. If not, it will still be great.
- 9
Wash the cucumbers, cut off the ends, and slice thin.
- 10
Sprinkle lightly with salt, gently massage, and let sit for 5 minutes (max 10). Rinse thoroughly 3–4 times to remove all the salt, then pat completely dry.
Timer: 5m - 11
Toss the cucumbers with soy sauce, rice vinegar, minced garlic, sugar, sesame seeds, chili crisp, and sesame oil until glossy and irresistible.
- 12
Start with a bed of rice. Add the salmon bites, cucumber salad, avocado, carrots and edamame. Finish with sesame seeds, green onions, and a generous drizzle of creamy sriracha sauce. Be confident with the sauce. This is not the time for restraint.