Sriracha Honey Glazed Salmon Bowls (Printable Version)
Sweet and spicy sriracha honey glazed salmon served over rice with fresh vegetables in a colorful, nourishing bowl.
# What You Need:
→ Fish & Marinade
01 - 4 salmon fillets, skinless, about 5 oz each
02 - 3 tablespoons honey
03 - 2 tablespoons sriracha sauce
04 - 2 tablespoons soy sauce
05 - 1 tablespoon rice vinegar
06 - 2 teaspoons sesame oil
07 - 1 garlic clove, minced
08 - 1 teaspoon 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 tablespoon 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 all sides. Reserve the remaining glaze for later. Allow the salmon to marinate for 10 minutes at room temperature.
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 exterior.
04 - During the final minute of cooking, pour the reserved glaze into the skillet. Allow it to thicken slightly and coat the salmon fillets evenly, spooning the sauce over the fish as it reduces.
05 - Divide the cooked rice evenly 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 atop each bowl. Drizzle any remaining pan sauce over the top and garnish with sliced green onions, sesame seeds, and fresh cilantro. Serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- The glaze does double duty as both a marinade and a finishing sauce, which means almost zero waste and layers of flavor built into every bite.
- Thirty minutes from cutting board to bowl, and most of that is hands off marinating time.
02 -
- Watch the salmon like a hawk in that final minute with the reserved glaze, the sugars can go from beautifully caramelized to burnt in seconds if your heat is too high.
- Do not skip the rest time on the marinade, even ten minutes gives the ginger and garlic enough time to permeate the fish in a way that instant cooking cannot replicate.
03 -
- Pat the salmon fillets completely dry with paper towels before marinating so the glaze adheres instead of sliding off wet surfaces.
- Cook the rice a few hours ahead and spread it on a sheet pan to cool so it stays fluffy and distinct rather than clumpy and dense in the final bowl.