Sriracha Honey Glazed Salmon (Printable Version)
Sweet and spicy sriracha honey glazed salmon over steamed rice with crisp vegetables — a bold, vibrant bowl.
# What You Need:
→ Salmon
01 - 4 salmon fillets (about 5 oz each), skin removed if desired
02 - 1 tbsp olive oil
03 - Salt and black pepper, to taste
→ Sriracha Honey Glaze
04 - 3 tbsp honey
05 - 2 tbsp sriracha sauce
06 - 2 tbsp low-sodium soy sauce
07 - 1 tbsp rice vinegar
08 - 1 clove garlic, minced
09 - 1 tsp grated fresh ginger
→ Bowl Components
10 - 2 cups cooked white or brown rice
11 - 1 cup cucumber, thinly sliced
12 - 1 cup shredded carrots
13 - 1 cup edamame, shelled and cooked
14 - 2 green onions, thinly sliced
15 - 1 tbsp sesame seeds
16 - Fresh cilantro or mint, for garnish (optional)
17 - Lime wedges, for serving
# How To Make It:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - In a small saucepan, combine honey, sriracha, soy sauce, rice vinegar, garlic, and ginger. Bring to a simmer over medium heat, stirring constantly until the mixture slightly thickens, about 2 to 3 minutes. Remove from heat and set aside.
03 - Pat salmon fillets dry with paper towels. Brush each fillet with olive oil and season lightly with salt and pepper. Arrange seasoned fillets on the prepared baking tray.
04 - Brush each fillet generously with the sriracha honey glaze, reserving a portion of the glaze for drizzling at serving time.
05 - Bake salmon for 12 to 15 minutes, or until it flakes easily when tested with a fork. For extra caramelization, switch to broil for the final 1 to 2 minutes.
06 - Spoon rice into each serving bowl. Arrange sliced cucumber, shredded carrots, and edamame over the rice. Place one glazed salmon fillet on top of each bowl.
07 - Drizzle with the reserved glaze. Garnish with sliced green onions, sesame seeds, fresh herbs, and a lime wedge. Serve immediately.
# Helpful Hints:
01 -
- The glaze walks that perfect line between sweet and spicy, and it thickens into something almost candy like on the salmon.
- Everything cooks in under 20 minutes, which means you can pull this off on a Tuesday without breaking a sweat.
02 -
- Do not walk away from the glaze while it simmers because honey goes from perfectly caramelized to burnt in seconds.
- Patting the salmon completely dry before glazing is the difference between a crispy edged fillet and a slippery mess.
03 -
- Freeze leftover glaze in an ice cube tray and drop a cube into stir fries or over roasted vegetables later in the week.
- Let the salmon rest for two minutes after it comes out of the oven so the juices redistribute instead of running all over your cutting board.