Hot Honey Salmon Bowl

We took one of our most popular Bristol Bay Sockeye Salmon recipes and put a new spin on it. From a baked fillet to to a sizzling bowl, this spicy sweet salmon recipe has only a handful of ingredients and is packed with flavor. Find our original Hot Honey Broiled Salmon recipe here.

Servings: 3-4

Cook Time: 8 mins.


1 1/2 pounds Bristol Bay sockeye salmon, skin removed


6 tablespoons butter

3 cloves garlic, whole smashed

3 tablespoons Sriracha

3 1/2 tablespoons honey

1-2 tablespoons cooking oil


For serving:

Cooked rice

Vegetable of your choice (such as baby bok choy)

Chopped cilantro

Chopped chives or scallions

Lime wedges


Pat the salmon dry and cut it into large cubes. Sprinkle with salt and set aside.

In a small saucepan, melt the butter. Stir in the garlic, Sriracha sauce and honey, cooking 2 minutes until melted together and fragrant. Remove from heat and discard the garlic pieces. Set sauce aside while you cook the salmon.

Heat 1 tablespoon cooking oil in a large cast iron skillet over medium-high. When oil is hot, add the salmon pieces, being careful not to crowd the pan. You may need to do this in two batches.

Cook the salmon until starting to brown on the bottom, about 3 minutes. Carefully flip the salmon pieces with a fish spatula. Pour half the sauce into the pan (1/4 of the sauce if you’re cooking in two batches) and let it bubble while the salmon caramelizes and cooks through, another 3-5 minutes.

If needed, wipe pan clean and repeat steps 3-4 with remaining salmon, being sure to reserve half the sauce.

Serve salmon over rice. Top with your favorite cooked veggie and sprinkle with chopped cilantro and chives. Drizzle on remaining  sauce and finish with a squeeze of lime.

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