Sriracha Honey Glazed Salmon Bowls (Printable Version)
Sweet and spicy sriracha honey glazed salmon served over rice with crisp vegetables in 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
# Directions:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper and set aside.
02 - In a small saucepan, combine honey, sriracha, soy sauce, rice vinegar, minced garlic, and grated ginger. Bring to a simmer over medium heat, stirring constantly until the mixture slightly thickens, about 2 to 3 minutes. Remove from heat and set aside.
03 - Pat the salmon fillets dry with paper towels. Brush each fillet with olive oil and season lightly with salt and pepper. Arrange the fillets 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 the 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 - Spoon cooked rice into each bowl. Arrange sliced cucumber, shredded carrots, and edamame over the rice. Place a glazed salmon fillet on top of each bowl.
07 - Drizzle the reserved glaze over each bowl. Garnish with sliced green onions, sesame seeds, fresh herbs, and a lime wedge. Serve immediately.
# Expert Tips:
01 -
- The glaze walks that perfect line between sweet and spicy, the kind of flavor that makes you go back for one more bite.
- Everything comes together in about 35 minutes, which is faster than delivery and tastes so much better.
02 -
- Watch the glaze closely while simmering because it can go from perfectly thickened to burnt in seconds once the honey starts caramelizing.
- Patting the salmon completely dry before glazing is the difference between a sticky coating and one that slides right off.
03 -
- Broiling for those final two minutes creates a lacquered finish that looks and tastes like something from a professional kitchen.
- Reserving a small pool of unheated glaze to drizzle at the end gives you a brighter, fresher flavor than using only the cooked version.