Sriracha Honey Glazed Salmon (Print Version)
Sweet and spicy sriracha honey salmon served over rice with crisp, colorful vegetables in under 30 minutes.
# Ingredient List:
→ Salmon and Marinade
01 - 4 skinless salmon fillets, about 5 oz each
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
→ Bowl Assembly
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, for garnish (optional)
17 - Lime wedges, for serving
# Directions:
01 - In a small mixing 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 of the glaze for finishing.
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 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, 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 bubbles.
05 - Divide the cooked rice evenly among 4 bowls. Arrange shredded cabbage, julienned carrots, cucumber slices, and avocado slices over the rice in each bowl.
06 - Place a glazed salmon fillet on 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 Advice:
01 -
- The glaze doubles as a marinade and a finishing sauce, so every bite carries that deep, layered flavor without extra work.
- It comes together in the time it takes to cook rice, which makes it perfect for nights when takeout feels tempting but you want something better.
- The bowl format means you can customize toppings based on whatever is wilting in your crisper drawer, and it still tastes like you planned it for days.
02 -
- Resist the urge to marinate the salmon longer than twenty minutes, as the acid in the rice vinegar will start to break down the fish and make it mushy.
- The glaze will look deceptively thin in the bowl but thickens rapidly in the hot pan, so do not be tempted to reduce it beforehand or you will end up with something closer to candy.
03 -
- Pat the salmon fillets completely dry with paper towels before marinating, because excess moisture prevents the glaze from caramelizing and instead steams the fish in its own juices.
- A thin film of neutral oil in the skillet before adding the fish creates the perfect surface for that glossy, lacquered finish that makes people think you ordered takeout.