Sriracha Honey Glazed Salmon (Printable)
Sweet and spicy sriracha honey glazed salmon over rice with fresh vegetables, ready in 30 minutes.
# What You'll Need:
→ Salmon & Glaze
01 - 4 salmon fillets, about 5.3 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 & Toppings
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 all sides. Allow to marinate for 10 minutes at room temperature, reserving 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, or until the fish is cooked through and develops a glossy, caramelized exterior.
04 - During the final minute of cooking, pour the reserved glaze into the skillet, allowing it to bubble and thicken as it coats the salmon fillets evenly.
05 - Divide the cooked rice evenly among 4 bowls. Arrange the shredded cabbage, julienned carrots, cucumber slices, and avocado slices over the rice in each bowl.
06 - Place a glazed salmon fillet atop each bowl. Drizzle any remaining pan sauce over the top and finish with sliced green onions, sesame seeds, and fresh cilantro. Serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- The glaze does double duty as both a marinade and a finishing sauce, which means maximum flavor with almost zero extra effort.
- Everything cooks in one skillet and the bowl assembly is more like art than actual cooking.
02 -
- Do not skip the reserved glaze step because that final minute of thickening in the pan is what transforms a good sauce into something that actually sticks to the fish.
- Medium heat is your friend here since too high will burn the honey before the salmon cooks through, a lesson I learned the hard way with a very smoky kitchen.
03 -
- Pat the salmon completely dry with paper towels before marinating because any surface moisture prevents the glaze from really penetrating and the edges from caramelizing properly.
- Toast the sesame seeds in a dry pan for about sixty seconds until they start to smell fragrant and turn slightly golden, and that tiny step elevates the whole bowl from good to memorable.