Sriracha Honey Glazed Salmon (Printable)
Sweet and spicy sriracha honey glazed salmon over fluffy rice with crisp, colorful vegetables for a quick weeknight meal.
# 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 (optional)
17 - Lime wedges, for serving
# How-To Steps:
01 - In a small mixing 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 evenly. Let marinate for 10 minutes at room temperature, reserving the remaining glaze for later use.
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, or until the fish is cooked through and develops a rich glazed exterior.
04 - During the final minute of cooking, pour the reserved glaze into the skillet, allowing it to thicken and coat the salmon fillets as it reduces. Remove from heat.
05 - Divide the cooked rice evenly among 4 bowls. Arrange shredded red cabbage, julienned carrots, cucumber slices, and avocado slices over the rice in each bowl.
06 - Place one glazed salmon fillet atop each bowl and drizzle with any remaining pan sauce. Garnish with sliced green onions, sesame seeds, and fresh cilantro. Serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- The glaze caramelizes into something that tastes like you spent hours, but the whole thing comes together in under thirty minutes.
- It strikes that perfect balance between sweet honey and punchy sriracha that makes everyone at the table go quiet after the first bite.
02 -
- Do not marinate the salmon longer than fifteen minutes because the acid in the rice vinegar will start breaking down the flesh and turn it mushy.
- Resist the urge to crank the heat above medium because the honey in the glaze burns quickly and turns bitter instead of caramelized.
03 -
- Pat the salmon completely dry with paper towels before marinating so the glaze actually adheres instead of sliding off on a layer of moisture.
- Let the cooked salmon rest for one minute off the heat before placing it on the bowls so the glaze sets and does not run everywhere.