Sriracha Honey Glazed Salmon (Printable)
Sweet and spicy sriracha honey salmon over fluffy rice with crisp vegetables in 30 minutes.
# What You’ll Need:
→ Fish & Marinade
01 - 4 salmon fillets, skinless, 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 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 Steps:
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. Let marinate for 10 minutes at room temperature. Reserve the remaining glaze for finishing.
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, or 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 evenly. Remove from heat.
05 - Divide the cooked rice among 4 bowls. Arrange shredded red cabbage, julienned carrots, cucumber slices, and avocado slices over the rice in each bowl.
06 - Place a glazed salmon fillet on top of each bowl and drizzle with any remaining pan glaze. Garnish 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, coating every bite of salmon in something addictive.
- Everything cooks in under thirty minutes, which makes it ideal for evenings when takeout is tempting but you want something fresher.
02 -
- The glaze burns quickly because of the honey content, so keep the heat at medium and stay right beside the stove during those final minutes.
- Marinating for longer than twenty minutes can start to break down the texture of the fish, so stick to a brief ten minute soak for the best results.
03 -
- Pat the salmon completely dry with paper towels before marinating so the glaze adheres properly and you get a real sear instead of a steamed exterior.
- A squeeze of lime over the assembled bowl right before eating brightens every flavor on the plate and makes the dish taste finished rather than just assembled.