Sriracha Honey Glazed Salmon (Printable)
Sweet and spicy sriracha honey salmon served over fluffy rice with fresh, colorful vegetables.
# What You Need:
→ Fish & Marinade
01 - 4 salmon fillets, about 5 oz each, skinless
02 - 3 tablespoons honey
03 - 2 tablespoons sriracha sauce
04 - 2 tablespoons soy sauce
05 - 1 tablespoon rice vinegar
06 - 2 teaspoons sesame oil
07 - 1 garlic clove, minced
08 - 1 teaspoon grated fresh ginger
→ Bowls
09 - 2 cups cooked jasmine or basmati rice
10 - 1 cup shredded red cabbage
11 - 1 cup julienned carrots
12 - 1 cucumber, sliced
13 - 1 avocado, sliced
14 - 2 green onions, sliced
15 - 1 tablespoon sesame seeds
16 - Fresh cilantro leaves, for garnish
17 - Lime wedges, for serving
# Directions:
01 - In a small bowl, whisk together the honey, sriracha, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth and well combined.
02 - Arrange the salmon fillets in a shallow dish and pour half of the glaze over them, turning gently to coat each piece evenly. Allow to marinate for 10 minutes while reserving the remaining glaze.
03 - Heat a large nonstick skillet over medium heat. Place the marinated salmon fillets skin-side up in the skillet and cook for 3 to 4 minutes per side, until the fish is cooked through and develops a golden, caramelized glaze.
04 - During the final minute of cooking, pour the reserved glaze into the skillet and allow it to thicken, basting the salmon fillets so they are evenly coated.
05 - Divide the cooked rice among 4 serving bowls. Arrange the shredded cabbage, julienned carrots, cucumber slices, and avocado slices over the rice in each bowl.
06 - Place a glazed salmon fillet on top of each bowl and drizzle with any remaining glaze from the skillet. Garnish with sliced green onions, sesame seeds, and fresh cilantro. Serve immediately with lime wedges on the side.
# Expert Suggestions:
01 -
- The glaze walks that perfect line between sweet and spicy, and it tastes like something from a restaurant you cannot quite afford.
- Everything cooks in one skillet, which means you get a stunning meal without declaring war on your kitchen sink.
02 -
- The glaze can burn quickly because of the honey content, so never walk away from the pan during that final minute of reduction.
- Reserving half the glaze for the end, rather than using it all as marinade, is the trick that gives you that thick, restaurant quality coating.
03 -
- Pat the salmon completely dry before adding the marinade, because excess moisture prevents that gorgeous sear from forming.
- A squeeze of lime over the assembled bowl right before eating brightens every single flavor and should never be skipped.