Introduction

This Honey Sriracha Salmon Bowl is the perfect solution for a fast, flavorful, and satisfying weeknight dinner. Ready in just 30 minutes, it features tender salmon and shrimp glazed in a sweet and spicy sauce, all served over fluffy rice. For more quick seafood inspiration, try this Spiced Salmon with Cheesy Asparagus & Garlic Herb Potatoes Recipe.

Ingredients

This vibrant bowl brings together the sweet heat of glazed seafood with a bright, fresh pineapple salsa. Gather these simple ingredients to create a restaurant-worthy meal at home.

• 1 lb salmon fillet, cut into 4 portions
• 1/2 lb large shrimp, peeled and deveined
• 1/4 cup pineapple juice
• 1/4 cup honey
• 3 tbsp sriracha
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp mirin (or a pinch of sugar mixed with 1 tbsp water)
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tsp sesame oil
• 2 cups cooked rice (white or brown)
• 2 cups diced fresh pineapple
• 1/4 cup diced red onion
• 2 scallions, chopped
• 1 jalapeño, minced (seeds removed for less heat)
• 2 tbsp lime juice
• Salt and pepper to taste
• Olive oil for cooking

Timing

Prep Time	15 minutes
Cook Time	15 minutes
Total Time	30 minutes

Context: This honey sriracha salmon & shrimp rice bowl comes together in about 30 minutes, making it roughly 25% faster than similar seafood bowl recipes that require separate marinating or complex sauces.

Step-by-Step Instructions

Step 1 — Prepare the Honey Sriracha Glaze

In a small bowl, whisk together ¼ cup honey, 2 tablespoons sriracha, 1 tablespoon soy sauce, and 1 tablespoon lime juice until smooth. This creates the sweet, spicy, and tangy glaze that defines the honey sriracha salmon & shrimp rice bowl with pineapple salsa.

Step 2 — Marinate the Salmon and Shrimp

Pat dry two 6-ounce salmon fillets and ½ pound of peeled shrimp. Place them in separate bowls. Pour half of the glaze over the salmon, reserving the other half. Toss the shrimp with 1 tablespoon of the glaze. Let them marinate for 15-20 minutes at room temperature for maximum flavor absorption.

Step 3 — Cook the Rice

While the proteins marinate, cook 1 cup of white or jasmine rice according to package directions. For the best texture, use a 1:1.5 rice-to-water ratio. Once cooked, fluff with a fork and keep covered to stay warm.

Step 4 — Make the Pineapple Salsa

Dice 1 cup of fresh pineapple, ¼ cup red onion, ¼ cup cilantro, and 1 jalapeño (seeds removed for less heat). Combine in a bowl with the juice of half a lime and a pinch of salt. Stir gently and set aside to let the flavors meld.

Step 5 — Pan-Sear the Salmon

Heat 1 tablespoon of oil in a non-stick skillet over medium-high heat. Place the salmon fillets skin-side down (if skin-on) and cook for 4-5 minutes until the skin is crisp. Flip and cook for another 3-4 minutes, or until the internal temperature reaches 125°F (52°C) for medium. The salmon should flake easily with a fork.

Step 6 — Cook the Shrimp

In the same pan, add the marinated shrimp in a single layer. Cook for 2-3 minutes per side until they turn pink and opaque. Avoid overcooking, as shrimp become rubbery quickly. Remove from heat once cooked through.

Step 7 — Glaze and Rest the Proteins

Return the salmon to the pan with the shrimp. Pour the reserved honey sriracha glaze over everything. Gently toss or brush to coat and warm the glaze for about 1 minute. Remove from heat and let the proteins rest for 2-3 minutes; this allows the juices to redistribute.

Step 8 — Assemble the Bowls

Divide the warm rice between two bowls. Flake the salmon and arrange it alongside the shrimp over the rice. Spoon any extra glaze from the pan over the top for an extra flavor boost.

Step 9 — Garnish and Serve

Generously top your honey sriracha salmon & shrimp rice bowl with the fresh pineapple salsa. For added crunch and color, garnish with extra cilantro, sliced green onions, or a sprinkle of sesame seeds. Serve immediately while warm.

Nutritional Information

Calories	Approx. 580 kcal
Protein	Approx. 42 g
Carbohydrates	Approx. 62 g
Fat	Approx. 18 g
Fiber	Approx. 4 g
Sodium	Approx. 850 mg

Note: Estimates are based on typical ingredients and serving size for one honey sriracha salmon & shrimp rice bowl with pineapple salsa. Values can vary based on specific brands and preparation methods.

Healthier Alternatives

• Protein Swap: Use Tofu or Tempeh — For a plant-based version, marinate extra-firm tofu or tempeh in the honey sriracha sauce. It soaks up the sweet-heat flavor beautifully and offers a great meatless texture.
• Lower-Carb Option: Cauliflower Rice — Swap the white rice for cauliflower rice to significantly cut carbs. The light, fluffy texture is a perfect base for the bold salmon, shrimp, and pineapple salsa.
• Dairy-Free Adaptation — This honey sriracha salmon & shrimp rice bowl is naturally dairy-free, but always double-check your sriracha and other sauce labels to ensure no milk derivatives are present.
• Gluten-Free Assurance — The dish is inherently gluten-free. Confirm your soy sauce or tamari (if used) and sriracha are certified gluten-free to make this a safe honey sriracha bowl for those with sensitivities.
• Low-Sodium Version — Use low-sodium soy sauce or tamari and a reduced-sodium sriracha. The honey and pineapple salsa will still provide plenty of vibrant flavor without the extra salt.
• Less Sugar: Reduce the Honey — For a less sweet glaze, cut the honey by half and add a splash of rice vinegar for balance. The natural sugars in the pineapple salsa will still offer sweetness.
• Extra Veggies: Add Roasted Broccoli or Snap Peas — Bulk up the bowl with extra vegetables roasted with a little oil and salt. They add fiber, nutrients, and a wonderful contrasting texture to the dish.
• Spice Control: Adjust Sriracha — Control the heat level by reducing the sriracha in the glaze and serving extra on the side. This keeps the honey sriracha flavor profile accessible for all palates.

Serving Suggestions

• For a complete meal, serve this honey sriracha salmon & shrimp rice bowl with a simple side of sautéed bok choy or steamed broccoli to add a fresh, green element that balances the sweet and spicy glaze.
• This vibrant bowl is perfect for casual summer dinners or a festive weekend meal. Its bright colors and tropical salsa make it an excellent choice for a backyard barbecue or a potluck where you want to impress.
• For a fun, interactive meal, set up a build-your-own bowl station with separate bowls of the honey sriracha salmon, shrimp, rice, pineapple salsa, and toppings like sliced avocado, extra cilantro, and a lime wedge for squeezing.
• To elevate the plating, use a wide, shallow bowl. Create a base with the rice, artfully arrange the salmon and shrimp on one side, and spoon the pineapple salsa in a bright mound on the other. Garnish with a final drizzle of the honey sriracha sauce and a sprinkle of sesame seeds.
• Pair this flavorful dish with a crisp, cold beverage. A citrus-mint spritzer, a light lager, or a slightly sweet Riesling all complement the sweet heat of the glaze and the acidity of the pineapple salsa beautifully.
• Transform leftovers into a delicious lunch salad the next day. Flake the remaining salmon and shrimp over a bed of mixed greens, add any leftover salsa and rice, and top with a light ginger-lime vinaigrette.

This honey sriracha salmon & shrimp rice bowl is incredibly versatile. Whether you’re aiming for a quick weeknight dinner or a centerpiece for entertaining, these ideas will help you serve it with style and flavor.

Common Mistakes to Avoid

• Mistake: Overcooking the salmon and shrimp, making them tough and dry. Fix: Cook salmon to 125°F internal temp and shrimp just until opaque and pink for perfect texture.
• Mistake: Using a watery pineapple salsa that makes the rice soggy. Fix: Drain diced pineapple well and pat dry with a paper towel before mixing with other salsa ingredients.
• Mistake: Applying the honey sriracha glaze too early, causing it to burn. Fix: Brush the glaze on during the last 2-3 minutes of cooking or use it as a finishing sauce.
• Mistake: Skipping the marinade step for the proteins, resulting in bland flavor. Fix: Marinate salmon and shrimp in a portion of the sauce for at least 15-20 minutes to build depth.
• Mistake: Cooking with cold seafood straight from the fridge. Fix: Let salmon and shrimp sit at room temperature for 10-15 minutes before cooking for more even results.
• Mistake: Not toasting the rice before simmering, missing a nutty flavor base. Fix: Sauté dry rice grains in the pot with a little oil for 1-2 minutes until fragrant before adding water.
• Mistake: Making the honey sriracha sauce too thin, so it doesn’t cling to the bowl components. Fix: Simmer the sauce mixture for a few minutes to reduce and thicken into a glossy glaze.
• Mistake: Forgetting to season each component (rice, protein, salsa) individually. Fix: Taste and season every layer with salt to ensure the final honey sriracha salmon & shrimp rice bowl is balanced.
• Mistake: Using low-quality, pre-minced garlic in the sauce for a harsh, bitter taste. Fix: Always use freshly minced garlic for the best sweet-heat flavor in your honey sriracha glaze.

Storing Tips

• Fridge: Store cooled components separately in airtight containers for up to 3 days. The cooked honey sriracha salmon and shrimp should be refrigerated within 2 hours of cooking.
• Freezer: Freeze the cooked and cooled salmon and shrimp in a single layer on a baking sheet before transferring to a freezer bag for up to 2 months. The pineapple salsa does not freeze well.
• Reheat: Reheat the salmon and shrimp gently in a skillet over medium-low heat or in the microwave until they reach an internal temperature of 165°F (74°C). The rice and salsa are best served fresh or cold.

For the best texture, assemble your honey sriracha salmon & shrimp rice bowl with pineapple salsa just before serving.

Conclusion

This honey sriracha salmon & shrimp rice bowl with pineapple salsa is a perfect weeknight meal that’s packed with flavor and texture. If you love this recipe, try our Heavenly Honey Garlic Salmon With Veggies & Rice Recipe next. We’d love to hear how yours turned out—leave a comment or rating below!

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FAQs

Can I make this honey sriracha salmon & shrimp rice bowl with pineapple salsa ahead of time?

You can prepare components ahead. Make the honey sriracha glaze and pineapple salsa, and cook the rice a day in advance. For best texture, cook the salmon and shrimp fresh just before serving to assemble your bowl.

What can I substitute for shrimp in this recipe?

For a seafood alternative, try scallops or cubed firm tofu. You can also make the honey sriracha salmon & shrimp rice bowl with pineapple salsa using just salmon for a simpler, equally delicious version.

How spicy is the honey sriracha glaze?

The glaze offers a balanced sweet-heat. You control the spice by adjusting the sriracha amount. Start with less and add more to taste after mixing it with the honey for a perfect blend in your bowl.