Sriracha Honey Glazed Salmon Bowls (Printer-friendly)
Sweet and spicy sriracha honey glazed salmon served over rice with crisp vegetables for a vibrant, flavorful bowl.
# 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 Make It:
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 the mixture slightly thickens, about 2–3 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 for 12–15 minutes, or until the salmon flakes easily with a fork. For extra caramelization, broil for the final 1–2 minutes.
06 - Spoon rice into each serving bowl. Arrange sliced cucumber, shredded carrots, and edamame over the rice. Place a glazed salmon fillet on top.
07 - Drizzle with the reserved glaze. Garnish with sliced green onions, sesame seeds, fresh herbs, and a lime wedge. Serve immediately.
# Expert Tips:
01 -
- The glaze walks this perfect line between sticky sweet and lip tingling heat, and once you taste it you will want to put it on everything.
- It looks like something from a restaurant menu but comes together with pantry staples and zero fuss in about half an hour.
02 -
- Do not skip patting the salmon dry because excess moisture prevents the glaze from adhering and you end up with a sad, slippery mess.
- If you use tamari instead of soy sauce, the glaze will taste slightly richer and deeper, which is a wonderful discovery for anyone cooking gluten free.
03 -
- Let the glaze cool for a couple of minutes before brushing it on because it thickens as it sits and clings to the fish much better that way.
- Toasting the sesame seeds in a dry pan for about 30 seconds transforms them from a garnish into something genuinely worth tasting.