Sriracha Honey Glazed Salmon Bowls (Print Version)
Sweet and spicy sriracha honey salmon over steamed rice with fresh crisp vegetables and a tangy glaze.
# 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 Prepare:
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 continuously 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 for drizzling at serving. Bake for 12 to 15 minutes, or until the salmon flakes easily with a fork. For extra caramelization, broil for the final 1 to 2 minutes.
05 - Spoon cooked rice into each serving bowl. Arrange sliced cucumber, shredded carrots, and edamame over the rice. Place a glazed salmon fillet on top of each bowl.
06 - Drizzle the reserved glaze over each bowl. Garnish with sliced green onions, sesame seeds, fresh cilantro or mint, and a lime wedge. Serve immediately.
# Expert Advice:
01 -
- The glaze walks a perfect line between sweet and fiery, and it thickens into something almost candy like on the salmon.
- Everything cooks in under twenty minutes, which means weeknight dinners suddenly feel like a treat.
02 -
- Do not skip patting the salmon dry because excess moisture prevents the glaze from sticking and you end up with a watery mess.
- If you simmer the glaze too long it will harden into candy when it cools, so pull it off the heat while it is still pourable.
03 -
- Toasting sesame seeds in a dry pan for thirty seconds transforms them from a garnish into something genuinely flavorful.
- Let the salmon rest for one minute after baking so the juices redistribute instead of running all over your rice.