Sriracha Honey Glazed Salmon (Print Version)
Sweet and spicy sriracha honey glazed salmon served over rice with fresh crisp vegetables in colorful bowls.
# What You'll Need:
→ Fish & Marinade
01 - 4 salmon fillets, about 5 oz each, skinless
02 - 3 tbsp honey
03 - 2 tbsp sriracha sauce
04 - 2 tbsp soy sauce
05 - 1 tbsp rice vinegar
06 - 2 tsp sesame oil
07 - 1 garlic clove, minced
08 - 1 tsp 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 tbsp sesame seeds
16 - Fresh cilantro leaves, for garnish
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. Allow to 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 golden, 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 evenly as it reduces.
05 - Divide the cooked rice evenly among 4 serving bowls. Arrange the shredded red cabbage, julienned carrots, sliced cucumber, and sliced avocado over the rice in each bowl.
06 - Place a glazed salmon fillet on top of each bowl. Drizzle any remaining pan glaze over the salmon. Garnish with sliced green onions, sesame seeds, and fresh cilantro. Serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- The honey sriracha glaze caramelizes into a sticky, glossy coating that makes the salmon taste like you spent hours on it.
- Everything comes together in thirty minutes, which means this is a weeknight hero disguised as a weekend splurge.
02 -
- Do not marinate the salmon longer than fifteen minutes or the acidity will start breaking down the flesh and turn it mushy.
- Resist the urge to crank the heat above medium, the sugars in the honey go from caramelized to burnt very quickly.
03 -
- Pat the salmon completely dry with paper towels before marinating so the glaze adheres instead of sliding off wet flesh.
- Let the cooked salmon rest for one minute off the heat before plating so the glaze sets and does not run everywhere.