Honey Sriracha Salmon Bowl (Printable Version)

Pan-seared salmon with honey sriracha glaze over jasmine rice with fresh vegetables

# What You'll Need:

→ For the Salmon

01 - 4 salmon fillets, 5.3 oz each, skinless
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

# Method:

01 - Rinse rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, cover, reduce heat, and simmer for 12 minutes. Remove from heat and let sit covered for 10 minutes. Fluff with a fork.
02 - In a small bowl, whisk together mayonnaise, sriracha sauce, and lime juice until smooth. Set aside.
03 - In another small bowl, combine honey, sriracha sauce, soy sauce, lime juice, grated ginger, and minced garlic. Stir until well blended.
04 - Season salmon fillets with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add salmon and cook 3 to 4 minutes per side until nearly cooked through.
05 - Reduce heat to low. Pour the honey sriracha glaze over the salmon. Simmer for 2 to 3 minutes, spooning sauce over fillets continuously until salmon is glazed and cooked through. Remove from heat.
06 - Divide jasmine rice among 4 bowls. Arrange edamame, cucumber slices, and avocado on top. Place one glazed salmon fillet in each bowl.
07 - Drizzle sriracha mayo over each bowl. Garnish with sesame seeds and green onions if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The honey sriracha glaze strikes that perfect balance between sweet and spicy, and honestly, you'll find yourself licking the plate.
  • Everything comes together in 35 minutes flat, which means weeknight dinners feel restaurant-quality without the cleanup nightmare.
02 -
  • The salmon will continue cooking slightly after you remove it from the heat, so pull it off when it still looks slightly translucent in the center rather than waiting for it to look completely cooked through.
  • Don't prepare the avocado until the absolute last moment before serving, because exposed avocado starts turning brown faster than you'd expect, and nobody wants oxidized avocado in their beautiful bowl.
03 -
  • Keep a small bowl of water nearby while cooking the salmon because damp hands help you handle the hot pan and fillets without them sticking or slipping.
  • The sriracha mayo stays good in the fridge for up to a week, so make extra and use it on sandwiches or as a dipping sauce for roasted vegetables throughout the week.
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