Sriracha Honey Glazed Salmon (Print version)
Sweet and spicy sriracha honey salmon served over fluffy rice with fresh vegetables for a quick weeknight meal.
# What you'll need:
→ Fish & Marinade
01 - 4 skinless salmon fillets, about 5 oz each
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, thinly sliced
13 - 1 avocado, sliced
14 - 2 green onions, thinly sliced
15 - 1 tbsp sesame seeds
16 - Fresh cilantro leaves, for garnish (optional)
17 - Lime wedges, for serving
# Method:
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 evenly. Let marinate for 10 minutes at room temperature while 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 evenly as it bubbles. Remove from heat.
05 - Divide the cooked rice evenly among 4 bowls. Arrange 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. Drizzle any remaining glaze from the skillet over the salmon. Finish with sliced green onions, sesame seeds, and fresh cilantro. Serve immediately with lime wedges on the side.
# Expert advice:
01 -
- The glaze walks a perfect line between sticky sweet and fiery, making every bite exciting without overwhelming anyone at the table.
- Everything cooks in one skillet, which means cleanup is almost nonexistent and you get to relax sooner.
02 -
- Do not skip reserving half the glaze for the pan because that final pour creates the thick, sticky coating that makes this dish memorable.
- Overcooking the salmon by even a couple of minutes dries it out, so pull the pan off the heat while the center is still slightly translucent.
03 -
- Let the salmon rest for one minute off the heat before placing it on the rice so the juices redistribute rather than running out and soggying the bowl.
- A pinch of salt on the avocado slices right before serving keeps them looking green and tasting more vibrant.