Sriracha Honey Glazed Salmon (Printable)
Sweet and spicy sriracha honey salmon over steamed rice with fresh crisp vegetables and vibrant Asian-inspired toppings.
# 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
# Steps:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - In a small saucepan, combine honey, sriracha, soy sauce, rice vinegar, garlic, and ginger. Bring to a simmer over medium heat, stirring constantly until slightly thickened, 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 on the prepared baking tray.
04 - Brush each salmon fillet generously with the sriracha honey glaze, reserving a portion of the glaze for drizzling at serving.
05 - Bake salmon for 12 to 15 minutes, or until it flakes easily with a fork. For extra caramelization, switch to broil for the final 1 to 2 minutes.
06 - Divide rice among four bowls. Arrange sliced cucumber, shredded carrots, and edamame over the rice. Place a glazed salmon fillet on top of each bowl.
07 - Drizzle with reserved glaze. Garnish with sliced green onions, sesame seeds, fresh herbs, and a lime wedge. Serve immediately.
# Expert Advice:
01 -
- The glaze walks that perfect line between sweet and fiery, and it makes you look like you tried way harder than you actually did.
- Everything comes together in about thirty five minutes, which is faster than delivery and honestly more satisfying.
- You can swap almost every bowl component based on whatever is lingering in your crisper drawer.
02 -
- Do not skip patting the salmon dry because wet fish means the glaze slides right off instead of sticking where you want it.
- Watch the glaze closely while simmering because honey goes from perfectly thickened to burnt in what feels like a heartbeat.
03 -
- Let the glaze cool for a minute before brushing it on because it thickens further as it sits and coats the fish much better that way.
- Toasting the sesame seeds in a dry pan for thirty seconds transforms them from a garnish into something people actually notice.