Sriracha Honey Glazed Salmon (Printable)

Sweet and spicy salmon glazed with sriracha honey, served over rice with fresh crisp vegetables in bowls.

# What You Need:

→ 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, to serve

# 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 all sides. Allow to marinate for 10 minutes, 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 rich glazed exterior.
04 - During the final minute of cooking, pour the reserved glaze into the skillet, allowing it to thicken and coat the salmon fillets evenly as it reduces.
05 - Divide the cooked rice evenly among 4 bowls. Arrange shredded cabbage, julienned carrots, cucumber slices, and avocado slices alongside the rice in each bowl.
06 - Place one glazed salmon fillet on top of each bowl. Drizzle any remaining pan glaze over the salmon, then garnish with sliced green onions, sesame seeds, and fresh cilantro. Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • The glaze is a five ingredient miracle that tastes like you spent hours reducing and balancing flavors when it really took ninety seconds of whisking.
  • Everything cooks in under fifteen minutes, which means you can have a stunning bowl on the table faster than delivery arrives.
  • The contrast of warm glazed salmon against cool crisp vegetables and fluffy rice is genuinely addictive.
02 -
  • Do not marinate the salmon longer than fifteen minutes or the acid in the rice vinegar will start breaking down the fish and turn it mushy.
  • Medium heat is critical here because the honey burns easily at higher temperatures and you want a deep caramel color, not blackened edges.
03 -
  • Pat the salmon completely dry with paper towels before marinating so the glaze adheres properly and you get a better sear.
  • Let the salmon rest for one minute off the heat before placing it on the bowl so the juices redistribute instead of running out onto the rice.

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