Save My weeknight dinner rotation changed completely when I stumbled on this bowl at a tiny lunch spot downtown. The balance of sweet heat over tender salmon stuck with me all afternoon. I came home that evening determined to crack the code, and after a few tries with different glaze ratios, I landed on something even better than what I'd tasted. Now it's the meal I turn to when I want something that feels special but doesn't demand an hour in the kitchen.
The first time I made this for friends, I worried the sriracha would be too intense for some palates. One friend who usually avoids spicy food ended up going back for seconds, saying the honey tempered everything perfectly. Another scraped every last bit of glaze from her bowl with a piece of avocado. That night taught me that balance matters more than heat level, and this dish nails it every single time.
Ingredients
- Salmon fillets: Choose skinless fillets around 150 grams each so they cook evenly and quickly, and look for bright, firm flesh without any fishy smell.
- Vegetable oil: A neutral oil with a high smoke point works best for getting a nice sear on the salmon without burning.
- Honey: This is what tames the sriracha and creates that glossy, sticky glaze that clings to every flaky bite.
- Sriracha sauce: The backbone of the glaze, bringing both heat and a slight tanginess that brightens the whole dish.
- Soy sauce: Adds a savory, umami depth that keeps the glaze from being one dimensional.
- Lime juice: Freshly squeezed lime cuts through the richness and wakes up all the other flavors.
- Fresh ginger: Grated ginger adds a warm, aromatic bite that makes the glaze feel alive.
- Garlic clove: Minced garlic gives the glaze a pungent, savory note that rounds out the sweet and spicy.
- Jasmine rice: Its subtle floral aroma and fluffy texture make it the perfect base for soaking up the glaze.
- Edamame: These little green gems add protein, color, and a satisfying pop of texture.
- Cucumber: Thinly sliced cucumber brings a cool, refreshing crunch that contrasts beautifully with the warm salmon.
- Avocado: Creamy avocado slices add richness and help mellow any lingering heat.
- Mayonnaise: The base for the drizzle that ties everything together with creamy, tangy richness.
- Sesame seeds: Optional but worth it for the nutty crunch and visual appeal.
- Green onions: A fresh, sharp garnish that adds a pop of color and a mild bite.
Instructions
- Cook the jasmine rice:
- Rinse the rice under cold water until it runs clear to remove excess starch, then combine it with water in a saucepan and bring to a boil. Cover, reduce the heat to low, and let it simmer for 12 minutes before removing it from heat and letting it sit covered for another 10 minutes so it steams to fluffy perfection.
- Prepare the sriracha mayo:
- Whisk together the mayonnaise, sriracha, and lime juice in a small bowl until smooth and creamy. Set it aside so the flavors can mingle while you cook.
- Make the honey sriracha glaze:
- Combine honey, sriracha, soy sauce, lime juice, grated ginger, and minced garlic in a small bowl, stirring until everything is well blended. This glaze is the heart of the dish, so taste it and adjust if you want more sweetness or heat.
- Season and sear the salmon:
- Pat the salmon fillets dry and season both sides with salt and black pepper, then heat the oil in a large nonstick skillet over medium high heat. Add the salmon and cook for 3 to 4 minutes per side until it's golden and nearly cooked through, with just a hint of translucence in the center.
- Glaze the salmon:
- Reduce the heat to low and pour the honey sriracha glaze over the salmon fillets, letting it simmer for 2 to 3 minutes while you spoon the sauce over the fish. The glaze will thicken and cling to the salmon, creating a glossy, flavorful coating.
- Assemble the bowls:
- Divide the fluffy jasmine rice among four bowls, then arrange the edamame, cucumber slices, and avocado around the edges. Place a glazed salmon fillet in the center of each bowl, letting it be the star.
- Finish and serve:
- Drizzle the sriracha mayo over everything, then sprinkle with sesame seeds and sliced green onions if you're using them. Serve immediately while the salmon is warm and the vegetables are crisp.
Pin it One evening my neighbor knocked on the door just as I was plating these bowls, and I invited her to join us on a whim. She sat down skeptically, claiming she didn't usually like salmon, but halfway through her bowl she looked up and asked for the recipe. That moment reminded me how a dish that feels approachable and bright can change someone's mind about an ingredient they thought they didn't enjoy.
Choosing Your Salmon
Fresh salmon should smell like the ocean, clean and mild, never fishy or sour. Look for firm, moist flesh with a vibrant color, whether it's deep orange or pale pink depending on the variety. If you're buying frozen, make sure it's been properly sealed and stored, and thaw it slowly in the fridge overnight for the best texture. Skinless fillets work best here because the glaze coats every surface, but if you have skin on, just sear it skin side down first for extra crispness. Wild caught salmon tends to have a deeper flavor, while farmed is milder and fattier, so choose based on what you prefer or what's available.
Getting the Glaze Just Right
The key to a perfect glaze is balancing the sweetness of honey with the heat of sriracha and the savory punch of soy sauce. If your glaze tastes too spicy, add a bit more honey or a squeeze of lime to mellow it out. Too sweet, and a splash more soy sauce or sriracha will bring it back into balance. I learned the hard way not to add the glaze too early because the sugars in the honey will burn if the heat is too high or the cooking time is too long. Pour it over the salmon only in the last few minutes, letting it simmer gently and thicken into that glossy, sticky coating that makes every bite irresistible.
Making It Your Own
This bowl is endlessly adaptable, so don't be afraid to swap in what you have on hand or what sounds good to you. Brown rice or quinoa work beautifully in place of jasmine rice, adding a nutty flavor and extra fiber. Shredded carrots, thinly sliced radishes, or even pickled vegetables bring extra crunch and tang. If you want more protein, toss in some crispy tofu cubes or a soft boiled egg. You can also play with the glaze by adding a pinch of red pepper flakes for more heat or a drizzle of toasted sesame oil for deeper richness.
- Try swapping salmon for shrimp or tofu if you want a different protein.
- Add a handful of fresh cilantro or Thai basil for a burst of herbaceous flavor.
- Serve with a side of miso soup or a light cucumber salad to round out the meal.
Pin it This bowl has become my go to when I want something that feels nourishing and exciting at the same time, and it never fails to brighten up a weeknight. I hope it becomes a staple in your kitchen too, bringing a little bit of that sweet, spicy, satisfying magic to your table.
Frequently Asked Questions
- → How spicy is this bowl?
The heat level is moderate and adjustable. The honey in the glaze balances the sriracha's spice, creating a mild warmth that most palates enjoy. Increase or decrease the sriracha to suit your preference.
- → Can I use other fish?
Yes, other firm fish like cod, halibut, or mahi-mahi work well with this glaze. Adjust cooking time based on thickness, as these varieties may cook faster than salmon.
- → What rice alternatives work?
Brown rice, quinoa, or cauliflower rice make excellent substitutions. Brown rice requires longer cooking time, while cauliflower rice reduces overall cooking time significantly.
- → Can the glaze be made ahead?
Prepare the honey sriracha glaze up to 3 days in advance and store in an airtight container in the refrigerator. The sriracha mayo also keeps well for 2-3 days when refrigerated.
- → Is this meal prep friendly?
Component prep works beautifully. Cook rice, prepare glaze, and slice vegetables up to 2 days ahead. For best results, pan-fry salmon fresh and assemble bowls just before serving.
- → How do I store leftovers?
Store components separately in airtight containers for up to 2 days. Rice and vegetables keep well at room temperature for a few hours, but refrigerate if storing longer.