Sriracha Honey Glazed Salmon (Printable)
Sweet and spicy sriracha honey salmon over fluffy rice with crisp, colorful vegetables. Ready in 30 minutes.
# Ingredient List:
→ Fish & Marinade
01 - 4 salmon fillets, about 5 oz each, skinless
02 - 3 tablespoons honey
03 - 2 tablespoons sriracha sauce
04 - 2 tablespoons soy sauce
05 - 1 tablespoon rice vinegar
06 - 2 teaspoons sesame oil
07 - 1 garlic clove, minced
08 - 1 teaspoon grated fresh ginger
→ Bowls
09 - 2 cups cooked jasmine or basmati rice
10 - 1 cup shredded red cabbage
11 - 1 cup julienned carrots
12 - 1 cucumber, sliced
13 - 1 avocado, sliced
14 - 2 green onions, sliced
15 - 1 tablespoon sesame seeds
16 - Fresh cilantro leaves, optional for garnish
17 - Lime wedges, for serving
# Steps:
01 - In a small bowl, whisk together the honey, sriracha, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth and well combined.
02 - Arrange the salmon fillets in a shallow dish and pour half of the glaze over them, turning gently to coat evenly. Let marinate for 10 minutes at room temperature, reserving the remaining glaze for later use.
03 - Heat a large nonstick skillet over medium heat. Place the marinated salmon fillets skin-side up in the skillet and cook for 3 to 4 minutes per side, or until the fish is cooked through and develops a glossy, caramelized glaze.
04 - During the final minute of cooking, pour the reserved glaze into the skillet, allowing it to thicken and generously coat each fillet as it finishes cooking.
05 - Divide the cooked rice evenly among 4 bowls. Arrange shredded red cabbage, julienned carrots, cucumber slices, and avocado slices over the rice in each bowl.
06 - Place a glazed salmon fillet atop each bowl and drizzle with any remaining pan sauce. Garnish with sliced green onions, sesame seeds, and fresh cilantro. Serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- The sweet heat balance in that glaze is honestly perfect, and you will want to put it on everything
- These bowls come together in thirty minutes but look like something from a fancy restaurant
02 -
- Do not marinate the salmon for longer than 15 minutes or the acid starts to change the texture
- That final minute of reducing the glaze in the pan is what makes it stick to the fish instead of running off
03 -
- Pat your salmon completely dry before adding the marinade so the glaze sticks better
- Use a fish spatula to flip the salmon gently without breaking the pieces apart