Spicy Sriracha Salmon Bowls
If you’re into bold flavors and low-effort dinners, this one’s for you. These spicy sriracha salmon bowls are the perfect mix of sweet, spicy, creamy, and fresh—all layered over fluffy rice and topped with crisp veggies and juicy mango. Think poke bowl energy, but with warm, caramelized salmon and a serious flavor kick.
The salmon gets coated in a quick sriracha-brown sugar rub that adds heat and a hint of sweetness, then it’s air-fried (or oven-baked if that’s more your style) until flaky and golden. Drizzle it with a garlicky spicy mayo, pile on your favorite toppings, and you’ve got a restaurant-level bowl with weeknight-level effort. They’re healthy, they’re bright, and they’re totally Instagram worthy!
Ingredients
- Salmon fillets
- Olive oil or cooking spray
- Sriracha
- Brown sugar
- Salt
- Cooked rice
- Jalapeño
- Cucumber
- Carrots
- Mango
- Mayonnaise
- Garlic
- Sesame seeds
- Green onion, for garnish
Step-by-Step Guide for Making These Spicy Sriracha Salmon Bowls
Note: You’ll find a printable recipe card towards the bottom of this post!
- In a small bowl, stir together 2 tablespoons of sriracha, the salt, and brown sugar. Rub the mixture all over the salmon fillets and let them sit at room temperature for about 15 minutes to soak up the flavor.
- Preheat your air fryer to 400°F/200°C. Lightly coat the basket with olive oil or a bit of cooking spray to keep things from sticking.
- Air fry the salmon for 7 to 10 minutes, depending on the thickness and how done you like it. No air fryer? No problem. You can bake the salmon in the oven at 400°F/200°C for about 12–15 minutes, or until it flakes easily with a fork.
- While the salmon cooks, make the spicy mayo: mix the remaining 1½ tablespoons of sriracha with the minced garlic and mayo in a small bowl. Set aside.
- Time to build your bowl: start with a scoop of cooked rice, then layer on the salmon.
- Drizzle with the spicy mayo, then load it up with your toppings—sliced jalapeños, cucumber, shredded carrots, and chopped mango.
- Finish with a sprinkle of sesame seeds and some fresh chopped green onion. Serve right away and enjoy every bite!
Tips for the Best Salmon Bowls
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Don’t skip the rest time – Letting the salmon sit with the sriracha rub before cooking helps the flavor soak in and gives you a better crust.
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No air fryer? – You can bake the salmon at 400°F on a parchment- or foil-lined baking sheet for 12–15 minutes, depending on thickness. No need to wrap it—just let it roast for a slightly caramelized finish.
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Watch the cook time – Every air fryer and oven is a little different, so check the salmon a minute or two early. It should flake easily with a fork when it’s done.
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Make it your own – Swap rice for cauliflower rice, quinoa, or noodles. Add avocado, radish, or a drizzle of soy sauce if that’s more your vibe.
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Spicy mayo shortcut – If you’re short on time, store-bought spicy mayo totally works—just add a little garlic if you want to punch it up.
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Prep ahead – You can chop the veggies and make the spicy mayo earlier in the day to make assembly super quick when it’s time to eat.
Variations to Try
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Swap the protein – Not into salmon? This works great with shrimp, tofu, or grilled chicken. Just use the same sriracha marinade.
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Switch up the grain – White rice is classic, but jasmine, brown rice, quinoa, or even rice noodles all work perfectly.
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Make it low-carb – Serve the salmon over cauliflower rice or shredded cabbage for a lighter option.
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Go tropical – Add pineapple or grilled mango instead of fresh mango for a little extra sweetness and char.
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Creamy twist – Mix a spoonful of Greek yogurt into your spicy mayo for an extra creamy, protein-packed version.
Spicy Sriracha Salmon Bowls
Ingredients
- 2 salmon fillets
- Olive oil or cooking spray for air fryer basket
- 3½ tbsp sriracha divided
- 2 tbsp brown sugar
- ½ tsp salt
- 2 cups cooked rice
- 1 jalapeño sliced
- 1 cucumber sliced
- 1 cup shredded carrots
- 1 mango chopped
- ½ cup mayonnaise
- 1 tsp minced garlic
- ½ tbsp sesame seeds for garnish
- Green onion for garnish
Instructions
- In a small bowl, stir together 2 tablespoons of sriracha, the salt, and brown sugar. Rub the mixture all over the salmon fillets and let them sit at room temperature for about 15 minutes to soak up the flavor.
- Preheat your air fryer to 400°F/200°C. Lightly coat the basket with olive oil or a bit of cooking spray to keep things from sticking.
- Air fry the salmon for 7 to 10 minutes, depending on the thickness and how done you like it. No air fryer? No problem. You can bake the salmon in the oven at 400°F/200°C for about 12–15 minutes, or until it flakes easily with a fork.
- While the salmon cooks, make the spicy mayo: mix the remaining 1½ tablespoons of sriracha with the minced garlic and mayo in a small bowl. Set aside.
- Time to build your bowl: start with a scoop of cooked rice, then layer on the salmon.
- Drizzle with the spicy mayo, then load it up with your toppings—sliced jalapeños, cucumber, shredded carrots, and chopped mango.
- Finish with a sprinkle of sesame seeds and some fresh chopped green onion. Serve right away and enjoy every bite!
These spicy salmon bowls hit that perfect balance of heat, sweetness, and crunch, with fresh toppings that keep things light and satisfying. Whether you’re making them for a quick weeknight meal or meal prepping for the week ahead, this one’s bound to earn a spot in your regular rotation. If you make them, don’t forget to tag me on Instagram @slimmingviolet!
