Sriracha Honey Glazed Salmon Bowls (Print Page)
Sweet and spicy sriracha honey glazed salmon over steamed rice with crisp vegetables — a vibrant fusion bowl ready in 35 minutes.
# What You 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
# Directions:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
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 2–3 minutes. 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 fillet generously with the sriracha honey glaze, reserving a portion of the glaze for drizzling at serving.
05 - Bake for 12–15 minutes, or until the salmon flakes easily with a fork. For extra caramelization, broil for the final 1–2 minutes.
06 - Spoon rice into each bowl. Top with sliced cucumber, shredded carrots, and edamame. Place a glazed salmon fillet on top of each bowl.
07 - Drizzle with the reserved glaze. Garnish with green onions, sesame seeds, fresh herbs, and a wedge of lime. Serve immediately.
# Expert Tips:
01 -
- The glaze walks that perfect line between sweet and fiery, and once you taste it on crispy edged salmon you will want to put it on everything.
- Everything cooks in under twenty minutes, which means you can pull this off even on nights when you are barely holding it together.
02 -
- Do not skip patting the salmon dry because wet fish means the glaze pools on the tray instead of sticking where it belongs.
- Watch the broiler like a hawk during that final minute because honey goes from beautifully caramelized to burnt in the time it takes to check your phone.
03 -
- Let the glaze cool for a minute before brushing it on the raw salmon because a piping hot glaze will start cooking the fish on contact and give you uneven results.
- If you want the shiniest most lacquered finish, brush on a second coat of glaze halfway through baking when the salmon has started to firm up and can hold it.