Honey Sriracha Salmon Bowl (Print View)

Pan-seared salmon with sweet-spicy glaze over rice with fresh vegetables.

# Components:

→ For the Salmon

01 - 4 salmon fillets, skinless, approximately 5.3 ounces each
02 - 1 tablespoon vegetable oil
03 - Salt and black pepper to taste

→ Honey Sriracha Glaze

04 - 3 tablespoons honey
05 - 2 tablespoons sriracha sauce
06 - 1 tablespoon soy sauce
07 - 1 tablespoon fresh lime juice
08 - 1 teaspoon grated fresh ginger
09 - 1 garlic clove, minced

→ For the Bowl

10 - 2 cups jasmine rice
11 - 2.5 cups water
12 - 1 cup shelled edamame, steamed or thawed
13 - 1 large cucumber, thinly sliced
14 - 2 ripe avocados, sliced
15 - 2 tablespoons sesame seeds, optional
16 - 2 green onions, sliced, optional

→ Sriracha Mayo

17 - 1/3 cup mayonnaise
18 - 1 tablespoon sriracha sauce
19 - 1 teaspoon fresh lime juice

# Directions:

01 - Rinse rice under cold running water until water runs clear. Combine rice and water in a saucepan, bring to a boil over high heat, cover with a lid, reduce heat to low, and simmer for 12 minutes. Remove from heat and allow to rest, covered, for 10 minutes. Fluff with a fork before serving.
02 - In a small bowl, whisk together mayonnaise, sriracha sauce, and lime juice until smooth and well combined. Transfer to a serving dish and set aside.
03 - In another small bowl, whisk together honey, sriracha sauce, soy sauce, lime juice, grated ginger, and minced garlic until fully blended.
04 - Season salmon fillets generously with salt and black pepper on both sides. Heat vegetable oil in a large nonstick skillet over medium-high heat. Once oil is hot, add salmon fillets and cook for 3 to 4 minutes per side until nearly cooked through.
05 - Reduce skillet heat to low. Pour the honey sriracha glaze evenly over the salmon fillets. Simmer for 2 to 3 minutes, continuously spooning the glaze over the fillets, until the salmon is fully glazed and cooked through. Remove from heat.
06 - Divide cooked jasmine rice evenly among 4 serving bowls. Arrange edamame, cucumber slices, and avocado slices around the rice. Place one glazed salmon fillet in the center of each bowl.
07 - Drizzle sriracha mayo generously over each bowl. Garnish with sesame seeds and sliced green onions if desired. Serve immediately while salmon is warm.

# Expert Advice:

01 -
  • It looks like restaurant food but comes together faster than ordering delivery.
  • The sweet and spicy glaze clings to the salmon in a way that makes every bite feel indulgent.
  • You can prep the toppings while the rice cooks, so nothing sits around getting soggy.
  • It's filling enough to keep you satisfied without that heavy, overstuffed feeling.
02 -
  • Don't flip the salmon too early or it will stick and tear, wait until it releases easily from the pan.
  • Add the glaze only after reducing the heat or the honey will burn and turn bitter instead of caramelizing.
  • Prep all your bowl toppings before you start cooking the salmon so you can assemble everything while it's hot.
03 -
  • Make extra glaze and keep it in the fridge, it's great on grilled chicken, shrimp, or even roasted vegetables.
  • If your salmon has skin, sear it skin side down first until it's crispy, then flip and glaze.
  • Use a nonstick or well seasoned cast iron pan to prevent sticking and make cleanup easier.
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