Sriracha Honey Glazed Salmon Bowls (Print View)
Sweet and spicy sriracha honey glazed 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 Make It:
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, garlic, and ginger. Bring to a simmer over medium heat, stirring constantly until the mixture slightly thickens, about 2 to 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 on the prepared baking tray.
04 - Brush each salmon fillet generously with the sriracha honey glaze, reserving a portion of the glaze for drizzling at serving.
05 - Bake for 12 to 15 minutes, or until the salmon flakes easily with a fork. For extra caramelization, broil for the final 1 to 2 minutes.
06 - Divide the cooked rice among four bowls. Arrange sliced cucumber, shredded carrots, and edamame around the rice. Place a glazed salmon fillet on top of each bowl.
07 - Drizzle the reserved glaze over each bowl. Garnish with sliced green onions, sesame seeds, fresh herbs, and a lime wedge. Serve immediately.
# Expert Hints:
01 -
- The glaze walks that perfect line between sweet and fiery, the kind that makes you go back for one more bite even when youre full.
- Everything cooks in under twenty minutes, which means you can pull this off on a weeknight without feeling like you ran a marathon.
02 -
- If the glaze gets too thick in the pan it will seize into candy on the salmon, so pull it off the heat the moment it coats a spoon and no later.
- Broiling is optional but those charred edges are what separate a good bowl from one people text you about the next day.
03 -
- Let the salmon rest for one minute after it comes out of the oven before moving it, the glaze sets up and stays where it belongs instead of sliding off onto the tray.
- A tiny pinch of salt in your rice cooking water makes every grain taste seasoned rather than like a blank filler underneath all that beautiful fish.