Sriracha Honey Glazed Salmon Bowls (Print Page)
Sweet and spicy sriracha honey salmon over steamed rice with crisp vegetables and fresh Asian-inspired garnishes.
# What You Need:
→ Salmon
01 - 4 salmon fillets (about 5 oz each), skin removed if desired
02 - 1 tablespoon olive oil
03 - Salt and black pepper, to taste
→ Sriracha Honey Glaze
04 - 3 tablespoons honey
05 - 2 tablespoons sriracha sauce
06 - 2 tablespoons low-sodium soy sauce
07 - 1 tablespoon rice vinegar
08 - 1 clove garlic, minced
09 - 1 teaspoon 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 tablespoon sesame seeds
16 - Fresh cilantro or mint, for garnish (optional)
17 - Lime wedges, for serving
# Directions:
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 the salmon fillets dry with paper towels. Brush each fillet with olive oil and season lightly with salt and pepper. Arrange the fillets 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 the salmon for 12 to 15 minutes, or until it flakes easily with a fork. For extra caramelization, switch to 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 one glazed salmon fillet on top of each bowl.
07 - Drizzle the reserved glaze over each bowl. Finish with green onions, sesame seeds, fresh herbs, and a lime wedge. Serve immediately.
# Expert Tips:
01 -
- The glaze walks that perfect line between sticky sweet and fiery, and once you nail it you will want to put it on everything.
- Everything cooks in under thirty five minutes, which means this feels like a treat rather than a chore on busy nights.
02 -
- Walk away from the glaze for even thirty seconds and you will have a caramelized mess stuck to your pan, so stay present and stir the entire time.
- Broiling at the end is optional but it transforms the glaze from good to restaurant quality, and that extra minute makes all the difference.
03 -
- Freeze your fresh ginger and grate it straight from frozen because it lasts for weeks and grates into a fine pulp that melts right into the glaze.
- For a gluten free version swap the soy sauce for tamari and you will not notice a single difference in flavor.