Sriracha Honey Glazed Salmon (Printable)
Sweet and spicy sriracha honey salmon over steamed rice with crisp vegetables. Ready in 35 minutes.
# What You'll Need:
→ Salmon
01 - 4 salmon fillets (about 5 oz each), skin removed if desired
02 - 1 tbsp olive oil
03 - Salt and black pepper, to taste
→ Sriracha Honey Glaze
04 - 3 tbsp honey
05 - 2 tbsp sriracha sauce
06 - 2 tbsp low-sodium soy sauce
07 - 1 tbsp rice vinegar
08 - 1 clove garlic, minced
09 - 1 tsp grated fresh ginger
→ Bowl Components
10 - 2 cups cooked white or brown rice
11 - 1 cup cucumber, thinly sliced
12 - 1 cup shredded carrots
13 - 1 cup edamame, shelled and cooked
14 - 2 green onions, thinly sliced
15 - 1 tbsp sesame seeds
16 - Fresh cilantro or mint, for garnish (optional)
17 - Lime wedges, for serving
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper and set aside.
02 - In a small saucepan, combine honey, sriracha, soy sauce, rice vinegar, minced garlic, and grated ginger. Bring to a simmer over medium heat, stirring continuously until the mixture slightly thickens, about 2–3 minutes. Remove from heat and set aside.
03 - Pat salmon fillets dry with paper towels. Brush each fillet with olive oil and season lightly with salt and pepper. Arrange seasoned fillets on the prepared baking tray.
04 - Brush each fillet generously with the sriracha honey glaze, reserving a portion for drizzling at serving. Bake for 12–15 minutes until the salmon flakes easily with a fork. For extra caramelization, broil for the final 1–2 minutes.
05 - Spoon cooked rice into each serving bowl. Arrange sliced cucumber, shredded carrots, and edamame over the rice. Place a glazed salmon fillet on top of each bowl.
06 - Drizzle the reserved glaze over each bowl. Finish with sliced green onions, sesame seeds, fresh herbs, and a lime wedge. Serve immediately.
# Expert Advice:
01 -
- The glaze walks this perfect line between sweet honey and fiery sriracha that makes people close their eyes when they take the first bite.
- Everything roasts in one pan and the bowls come together faster than delivery, which means weeknights feel a little less frantic.
02 -
- Undercooked salmon is preferable to overcooked salmon in these bowls because the residual heat keeps it cooking even after you pull it from the oven.
- Letting the glaze cool for a minute before brushing it on makes all the difference between a coating that sticks and a puddle that slides off onto the pan.
03 -
- Broiling the salmon for the last minute creates a caramelized shell that makes people think you spent far more time than you actually did.
- Warming the honey slightly before mixing it into the glaze helps everything emulsify smoothly instead of separating into stubborn layers.