Sriracha Honey Glazed Salmon (Printable)

Sweet and spicy sriracha honey salmon served over rice with fresh crunchy vegetables in a colorful, satisfying bowl.

# What You’ll Need:

→ Fish & Marinade

01 - 4 salmon fillets, about 5 oz each, skinless
02 - 3 tbsp honey
03 - 2 tbsp sriracha sauce
04 - 2 tbsp soy sauce
05 - 1 tbsp rice vinegar
06 - 2 tsp sesame oil
07 - 1 garlic clove, minced
08 - 1 tsp 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 tbsp sesame seeds
16 - Fresh cilantro leaves, for garnish (optional)
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. Set aside half the glaze for finishing.
02 - Arrange the salmon fillets in a shallow dish and pour half the glaze over them, turning gently to coat all sides. Allow the fish to marinate for 10 minutes at room temperature while reserving the remaining glaze.
03 - Heat a large nonstick skillet over medium heat. Place the marinated salmon fillets skin-side up in the hot pan and cook for 3 to 4 minutes per side, 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 and allow it to thicken slightly, spooning it over the salmon fillets to create a glossy, caramelized coating.
05 - Divide the cooked rice evenly among four bowls. Arrange the 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. Drizzle any remaining pan sauce over the top, then finish with sliced green onions, sesame seeds, and fresh cilantro. Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • The balance of sweet heat from honey and sriracha creates this addictive glaze you will want to put on everything
  • These bowls come together in under 30 minutes but look and taste like something from a restaurant
  • You can customize the vegetables based on whatever is in your crisper drawer
02 -
  • Do not let the glaze burn in the pan or it will turn bitter and ruin the dish
  • Room temperature salmon cooks more evenly than cold straight from the fridge
  • The glaze thickens fast once it hits the hot pan so have everything ready before you add it
03 -
  • Preheat your pan properly so the salmon gets that gorgeous caramelized exterior
  • Let the salmon rest for a couple minutes after cooking so it stays juicy

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