Honey Sriracha Salmon Bowl (Printable Version)

Crispy pan-seared salmon with sweet-spicy honey sriracha glaze over rice with fresh vegetables

# Ingredient List:

→ Salmon

01 - 4 salmon fillets, skinless, approximately 5.3 oz each
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

→ Rice and Bowl Components

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

# Directions:

01 - Rinse rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, cover, reduce heat to low, and simmer for 12 minutes. Remove from heat and let stand 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 a small bowl, combine honey, sriracha sauce, soy sauce, lime juice, grated ginger, and minced garlic. Mix until fully incorporated.
04 - Season salmon fillets with salt and pepper. Heat vegetable 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 honey sriracha glaze over salmon. Simmer for 2 to 3 minutes, spooning sauce over fillets frequently until salmon is fully glazed and cooked through. Remove from heat.
06 - Divide cooked jasmine rice among 4 serving bowls. Arrange edamame, cucumber slices, and avocado slices on top of rice. Place one glazed salmon fillet in each bowl.
07 - Drizzle sriracha mayo over each bowl. Garnish with sesame seeds and sliced green onions if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes like restaurant quality but comes together faster than most delivery apps.
  • The sweet heat balance in that glaze makes every forkful interesting without overwhelming your palate.
  • You can prep the components ahead and assemble bowls in minutes when hunger strikes.
  • It looks impressive enough for guests but easy enough for a solo weeknight dinner.
02 -
  • Do not overcook the salmon during the sear, it will finish cooking in the glaze and you want it tender and moist, not dry.
  • Rinse the jasmine rice thoroughly or it will turn gummy instead of fluffy, a step I skipped once and regretted immediately.
  • Make the sriracha mayo ahead and let it sit in the fridge for at least 10 minutes so the flavors come together properly.
03 -
  • Use a silicone spatula to spoon the glaze over the salmon repeatedly, it builds up a gorgeous sticky coating that clings to every bite.
  • Let the salmon rest for a minute after glazing so the sauce thickens slightly and does not run all over the bowl when you plate it.
  • If your avocado is not quite ripe, a few seconds in the microwave can soften it just enough to slice easily.
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