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Spicy Salmon Bowl

Spicy Salmon Bowl

Get ready to reel in some serious flavor with our Spicy Salmon Bowl!
Picture this: salmon filets cooked to perfection, nestled on a bed of fluffy white rice. Topped with creamy avocado slices, refreshing cucumber, and a handful of edamame for that extra pop of texture. But here's where things get spicy – our very own Tabañero Sriracha sauce brings the heat with every tantalizing drop, giving your taste buds a fiery kick they won't soon forget. Paired perfectly with a sweet and savory blend of honey, soy sauce, and a spicy mayo punch, this bowl isn't just dinner – it's a flavor adventure waiting to happen!



  • 16 oz Salmon filets


  • 2 cups white rice, cooked
  • ¼ cup chia seeds


  • 1 Avocado
  • 1 Cucumber
  • 1 cup Edamame, cooked
  • 1 cup Pineapple
  • ½ Red Onion
  • 2 tsp Garlic
  • Seaweed for topping


  • ½ cup and 2 tbsp Tabañero Sriracha
  • ½ cup mayo
  • 2 tbsp Honey
  • 3 tbsp Soy sauce
  • 3 tbsp water


  1. Cut your salmon into 1 inch cubes (skin removed, or you can keep it on if you prefer.)
  2. Whisk together all ingredients for the marinade in a large bowl.
    1. Sriracha sauce (2 tbsp)
    2. Honey
    3. Soy Sauce
    4. Water 
  3. Add salmon to the marinate for at least 20 minutes and up to 1 hour.
  4. Create your spicy mayo by mixing it with ½ cup Tabañero Taco Sauce and set aside.
  5. After marinating is finished, heat a large skillet with a splash of oil and add in the salmon, but keep the rest of the marinade on the side for now.
  6. Cook for 2-3 minutes on each side or until there is a perfect crisp.
  7. Pour marinade into the pan and cook until the sauce thickens, stirring frequently.
  8. Assemble your bowls with white rice
  9. Add in the salmon, avocado, cucumber, edamame, pineapple and top with seaweed, chia seeds and drizzle with spicy mayo.
  10. Devour the dish!
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