Sriracha Honey Glazed Salmon (Printable)

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

# What You Need:

→ Salmon & Marinade

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

→ 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 It:

01 - In a small 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, reserving the remaining glaze.
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 finish.
04 - During the final minute of cooking, pour the reserved glaze into the skillet, allowing it to thicken and coat the salmon fillets generously.
05 - Divide the cooked rice evenly among 4 bowls. Arrange shredded cabbage, julienned carrots, cucumber slices, and avocado slices over the rice in each bowl.
06 - Place a salmon fillet on top of each assembled bowl and drizzle with any remaining glaze from the skillet. Finish with sliced green onions, sesame seeds, and fresh cilantro. Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • The glaze walks that perfect line between sweet and fiery, and it caramelizes into something almost candy like on the salmon.
  • Everything cooks in one skillet, which means you get a stunning meal with barely any cleanup.
  • It is endlessly adaptable, so you can swap grains and vegetables based on whatever is lingering in your crisper drawer.
02 -
  • The glaze can burn quickly because of the honey, so never walk away from the pan during that final minute of cooking.
  • Marinating the salmon for longer than twenty minutes can start to break down the texture, so keep it brief.
  • Check your soy sauce and sriracha labels if you need this to be gluten free, since some brands contain wheat.
03 -
  • Pat the salmon completely dry with paper towels before marinating so the glaze adheres instead of sliding off wet flesh.
  • Toast the sesame seeds in a dry skillet for about one minute until they turn golden and fragrant, because raw sesame seeds taste like nothing and toasted ones taste like magic.

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