Honey Sriracha Salmon Bowl (Print Version)

Glazed salmon with jasmine rice and fresh vegetables in a sweet spicy sauce

# What You'll Need:

→ For the Salmon

01 - 4 salmon fillets (about 5.3 oz each, skinless)
02 - 1 tablespoon vegetable oil
03 - Salt and black pepper to taste

→ Honey Sriracha Glaze

04 - 3 tablespoons honey
05 - 2 tablespoons sriracha sauce
06 - 1 tablespoon soy sauce
07 - 1 tablespoon fresh lime juice
08 - 1 teaspoon grated fresh ginger
09 - 1 garlic clove, minced

→ For the Bowl

10 - 2 cups jasmine rice
11 - 2.5 cups water
12 - 1 cup shelled edamame, steamed or thawed if frozen
13 - 1 large cucumber, thinly sliced
14 - 2 ripe avocados, sliced
15 - 2 tablespoons sesame seeds, optional
16 - 2 green onions, sliced, optional

→ Sriracha Mayo

17 - 1/3 cup mayonnaise
18 - 1 tablespoon sriracha sauce
19 - 1 teaspoon fresh lime juice

# How to Make It:

01 - Rinse rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, cover, reduce heat, and simmer for 12 minutes. Remove from heat and let sit covered for 10 minutes. Fluff with a fork.
02 - In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth. Set aside.
03 - In another small bowl, combine honey, sriracha, soy sauce, lime juice, ginger, and garlic. Mix until well incorporated.
04 - Season salmon fillets with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add salmon and cook 3 to 4 minutes per side until nearly cooked through.
05 - Reduce heat to low. Pour honey sriracha glaze over the salmon. Simmer for 2 to 3 minutes, spooning sauce over fillets until glazed and cooked through. Remove from heat.
06 - Divide jasmine rice among 4 bowls. Arrange edamame, cucumber slices, and avocado on top. Place one glazed salmon fillet in each bowl.
07 - Drizzle each bowl with sriracha mayo. Garnish with sesame seeds and green onions if desired. Serve immediately.

# Additional Tips::

01 -
  • Everything comes together in about half an hour, making it perfect for busy nights when you still want real flavor.
  • The sweet and spicy glaze clings to the salmon in a way that makes each bite exciting.
  • You can prep the rice and chop vegetables ahead, so dinnertime is just a quick sear and assembly.
  • It looks restaurant quality but uses simple ingredients you probably already have.
02 -
  • Don't skip rinsing the rice or you'll end up with gummy, sticky grains instead of fluffy, separate ones.
  • Let the salmon sit at room temperature for about 10 minutes before cooking so it sears evenly and doesn't cool down the pan.
  • Add the glaze only after the salmon is mostly cooked, or the honey will burn before the fish is done.
  • Use a nonstick skillet to prevent the glaze from sticking and burning on the pan.
03 -
  • Pat the salmon dry before seasoning so it gets a beautiful golden sear instead of steaming in its own moisture.
  • Make extra glaze and toss it with roasted vegetables or drizzle it over grilled chicken for an easy flavor boost.
  • Prep all your bowl components ahead of time so assembly is fast and stress free when dinnertime hits.
  • Use a spoon to drizzle the glaze over the salmon while it simmers, ensuring every inch is coated and glossy.
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