Sriracha Honey Glazed Salmon (Printable Version)

Sweet and spicy salmon glazed in sriracha honey, served over rice with fresh crisp vegetables.

# What You Need:

→ Fish & Marinade

01 - 4 skinless salmon fillets, about 5 oz each
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 fresh ginger, grated

→ Bowls

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:

01 - In a small mixing 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 evenly. Allow to marinate for 10 minutes at room temperature. Reserve the remaining glaze for later use.
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, 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, allowing it to thicken and coat the salmon fillets generously as it reduces.
05 - Divide the cooked rice evenly among 4 bowls. Layer each with shredded red cabbage, julienned carrots, cucumber slices, and avocado slices.
06 - Place a glazed salmon fillet on top of each bowl and drizzle with any remaining pan sauce. Garnish with sliced green onions, sesame seeds, and fresh cilantro. Serve immediately with lime wedges alongside.

# Expert Advice:

01 -
  • The glaze walks that perfect line between sweet and fiery, and it comes together with ingredients probably sitting in your fridge right now.
  • Everything cooks in under thirty minutes, which makes it feel almost unfairly easy for something this vibrant and satisfying.
  • The bowls are endlessly adaptable, so you can use whatever vegetables you have without a second grocery run.
02 -
  • Do not marinate the salmon longer than fifteen minutes or the acid in the rice vinegar will start breaking down the fish and make it mushy.
  • Reserving half the glaze for the pan is not optional, because you need that extra sauce to thicken into the final sticky coating.
  • Keep the heat at medium, not high, because the honey will burn before the salmon cooks through if the pan is too hot.
03 -
  • Pat the salmon completely dry with paper towels before marinating so the glaze actually adheres instead of sliding off wet fish.
  • Use a silicone spatula to scoop every last bit of caramelized glaze from the pan because that sticky residue is pure gold.

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