Sriracha Honey Glazed Salmon (Printable)
Sweet and spicy sriracha honey glazed salmon over rice with crisp vegetables — bold flavors ready in 35 minutes.
# What You 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:
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, minced garlic, and grated ginger. Bring to a simmer over medium heat, stirring constantly until the mixture slightly thickens, about 2 to 3 minutes. Remove from heat and set aside.
03 - Pat the 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 some glaze for drizzling later. 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.
05 - Spoon a portion of cooked rice into each bowl. Arrange sliced cucumber, shredded carrots, and edamame over the rice. Place a glazed salmon fillet on top of each bowl.
06 - Drizzle the reserved glaze over each bowl. Garnish with sliced green onions, sesame seeds, fresh cilantro or mint, and a lime wedge. Serve immediately.
# Expert Tips:
01 -
- The glaze walks that perfect line between sticky sweet and lip tingling heat, and once you taste it you will want to put it on everything.
- Everything cooks in under fifteen minutes of active time, which means dinner lands on the table even on your most exhausted evenings.
02 -
- Watch the glaze closely while simmering because it goes from perfectly thickened to burnt in what feels like seconds, and a dark pan makes it harder to judge the color.
- Patting the salmon completely dry before glazing is the single step that makes the difference between a glossy coating and one that slides right off.
03 -
- Cook the rice a day ahead and refrigerate it because cold rice absorbs the glaze and sauces better without turning mushy.
- Reserve a tablespoon of the glaze before it touches the raw fish so you have a clean finishing sauce that is safe to drizzle on at the end.