Sriracha Honey Glazed Salmon (Printer-Friendly)
Sweet and spicy sriracha honey salmon over fluffy rice with crisp vegetables, ready in 30 minutes.
# What You’ll Need:
→ Fish & Marinade
01 - 4 skinless salmon fillets, 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 Make It:
01 - In a small mixing 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, until the fish is cooked through and develops a golden, 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 as it simmers.
05 - Divide the cooked rice evenly among 4 bowls. Arrange shredded 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. Drizzle any remaining pan glaze over the top, then finish with sliced green onions, sesame seeds, and fresh cilantro. Serve immediately with lime wedges on the side.
# Helpful Hints:
01 -
- The glaze walks a perfect line between sticky sweet and fiery, hitting every flavor note you crave without overpowering the salmon.
- Everything cooks in one skillet, which means you get a stunning bowl of food with almost no cleanup.
02 -
- Do not walk away from the pan during that final minute of glazing because the honey can burn in seconds and turn bitter.
- Marinating longer than twenty minutes can start to break down the salmon texture due to the acid in the rice vinegar.
03 -
- Pat the salmon completely dry with paper towels before marinating so the glaze adheres properly and you get a real sear instead of steaming.
- Toasting the sesame seeds in a dry pan for thirty seconds transforms them from a garnish into something actually worth eating.