Sriracha Honey Glazed Salmon Bowls (Printable)
Sweet and spicy sriracha honey glazed salmon served over rice with fresh crisp vegetables in a vibrant bowl.
# 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
# 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 to 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 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 - Spoon cooked rice into each bowl. Arrange sliced cucumber, shredded carrots, and edamame alongside the rice. Place a glazed salmon fillet on top.
07 - Drizzle with the reserved glaze. Finish with green onions, sesame seeds, fresh herbs, and a lime wedge. Serve immediately.
# Expert Suggestions:
01 -
- The glaze walks that perfect line between sweet and fiery, and it comes together in about three minutes on the stovetop.
- Everything cooks in roughly the same amount of time it takes to set the table and pour a drink.
02 -
- Do not skip patting the salmon dry because wet fish means the glaze slides right off instead of caramelizing.
- Let the glaze cool for a minute before brushing it on and it will thicken into a coating that actually sticks.
03 -
- Reserve about a tablespoon of glaze before it touches the raw fish so you have a clean finishing sauce for the bowls.
- A quick broil at the end transforms good salmon into the kind of caramelized, sticky, restaurant quality dish people will ask you to make again.