Sriracha Honey Glazed Salmon (Print View)
Sweet and spicy sriracha honey glazed salmon over steamed rice with crisp vegetables — a vibrant fusion 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 Steps:
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 to 3 minutes. 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 fillet generously with the sriracha honey glaze, reserving a portion of the glaze for serving.
05 - 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.
06 - Spoon 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 with the reserved glaze. Finish with green onions, sesame seeds, fresh herbs, and a lime wedge. Serve immediately.
# Expert Hints:
01 -
- The glaze doubles as a marinade and a finishing sauce so every bite packs maximum flavor.
- It looks like something from a restaurant but comes together with one baking tray and a small saucepan.
- You can swap almost any component based on what is sitting in your fridge.
02 -
- Do not skip patting the salmon dry because excess moisture prevents the glaze from sticking and caramelizing properly.
- Watch the glaze closely while simmering because it can go from perfectly thickened to burnt in under a minute.
03 -
- Toast your sesame seeds in a dry pan for about one minute until golden and fragrant because it takes them from afterthought to essential.
- Make double the glaze and keep half in the fridge because you will want to put it on everything from roasted broccoli to grilled chicken.