Sriracha Honey Glazed Salmon (Printable)

Sweet and spicy glazed salmon over fluffy rice with crisp vegetables, drizzled with honey sriracha sauce.

# What You'll Need:

→ Salmon & Glaze

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 & 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 tbsp sesame seeds
16 - Fresh cilantro leaves, for garnish (optional)
17 - Lime wedges, for serving

# How to Make It:

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.
02 - Arrange the salmon fillets in a shallow dish and pour half of the glaze over them, turning gently to coat all sides. Let marinate for 10 minutes at room temperature. Reserve the remaining glaze for finishing.
03 - Heat a large nonstick skillet over medium heat. Place the marinated salmon fillets skin-side up in the skillet 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 and allow it to thicken, spooning it over the salmon to coat evenly.
05 - Divide the cooked rice evenly among 4 bowls. Arrange the shredded cabbage, julienned carrots, sliced cucumber, and avocado over the rice in each bowl.
06 - Place a glazed salmon fillet atop each bowl. Drizzle any remaining pan glaze over the top and finish with sliced green onions, sesame seeds, and fresh cilantro. Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • The glaze walks that perfect line between sweet and fiery, the kind of flavor that makes you close your eyes after the first bite.
  • Everything cooks in one skillet, which means cleanup is almost embarrassingly easy for a meal this impressive.
  • The raw vegetables stay crisp and refreshing, balancing the rich glazed salmon beautifully.
02 -
  • Do not marinate the salmon longer than fifteen minutes or the acid and salt will start breaking down the flesh and making it mushy.
  • Keep the heat at medium, not high, because the honey in the glaze burns quickly if the pan gets too aggressive.
  • Reserve half the glaze before it touches raw fish so you have a clean finishing sauce to drizzle at the end.
03 -
  • Pat the salmon completely dry with paper towels before marinating so the glaze adheres instead of sliding off wet fish.
  • Let the cooked salmon rest for one minute off the heat before placing it on the bowls so the juices redistribute and do not flood your rice.

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