Honey Sriracha Salmon Bowl (Printable)

Pan-seared salmon with honey sriracha glaze over jasmine rice with fresh vegetables and creamy mayo.

# What You Need:

→ 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 Vegetables

10 - 2 cups jasmine rice, uncooked
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

# Steps:

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 sit covered for 10 minutes. Fluff with a fork before serving.
02 - In a small bowl, whisk together mayonnaise, sriracha sauce, and lime juice until smooth and fully combined. Set aside for assembly.
03 - In another small bowl, combine honey, sriracha sauce, soy sauce, lime juice, grated ginger, and minced garlic. Mix until evenly incorporated.
04 - Season salmon fillets with salt and black 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 fillets. Let simmer for 2 to 3 minutes, spooning sauce over fillets constantly, until salmon is fully glazed and cooked through. Remove from heat.
06 - Divide cooked jasmine rice evenly among 4 bowls. Arrange edamame, cucumber slices, and avocado slices on top of rice. Place one glazed salmon fillet in the center of each bowl.
07 - Drizzle sriracha mayo over each bowl. Garnish with sesame seeds and green onions if desired. Serve immediately while salmon is warm.

# Expert Advice:

01 -
  • The honey sriracha glaze tastes like you spent hours perfecting it, but it comes together in under two minutes.
  • Everything is customizable—swap vegetables, adjust heat levels, or use different grains without changing the soul of the dish.
  • It's elegant enough for guests but simple enough that you won't stress about timing when you're cooking alone on a weeknight.
02 -
  • Don't overcook the salmon—it continues cooking slightly after you remove it from heat, so pull it off when it's just barely opaque in the center or it becomes dry and disappointingly flaky.
  • The glaze thickens as it cools, so if you make it ahead and refrigerate it, let it come to room temperature before using or it won't coat the salmon smoothly.
03 -
  • Make the glaze first so it's ready to go the moment the salmon finishes searing; trying to prepare it while the salmon is cooking usually means one or the other gets neglected.
  • Buy your salmon from a fishmonger rather than the supermarket case if you can—they can tell you how fresh it actually is and often have better quality at comparable prices.
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