Sriracha Honey Glazed Salmon (Printable)
Sweet and spicy sriracha honey salmon over steamed rice with crisp vegetables — a bold, vibrant bowl ready in 35 minutes.
# 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
# How To Make It:
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 continuously until the mixture slightly thickens, about 2 to 3 minutes. Remove from heat and set aside.
03 - Pat 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 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 - Divide the cooked rice among four bowls. Arrange sliced cucumber, shredded carrots, and edamame alongside the rice. Place one glazed salmon fillet on top of each bowl.
07 - Drizzle with the reserved glaze. Finish with green onions, sesame seeds, fresh herbs, and a lime wedge. Serve immediately.
# Expert Tips:
01 -
- The glaze walks that magical line between sweet and spicy, and once you taste it you will want to put it on everything.
- It looks like something from a restaurant menu but comes together with pantry staples in about half an hour.
02 -
- Do not skip the step of patting the salmon dry because wet fish will steam instead of caramelize and you will lose that beautiful sticky crust entirely.
- Watch the broiler like your life depends on it because honey goes from perfectly caramelized to burnt in the span of about thirty seconds.
03 -
- Toast the sesame seeds in a dry skillet for about two minutes until they turn golden and fragrant, because this one tiny step makes a huge difference in flavor.
- Let the glaze cool for a minute before brushing it on the salmon so it thickens slightly and clings better instead of running straight off onto the tray.