Sriracha Honey Glazed Salmon Bowls (Printable version)
Sweet and spicy sriracha honey salmon over fluffy rice with crisp, colorful vegetables in every bite.
# Ingredient list:
→ 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
17 - Lime wedges for serving
# Directions:
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 all sides. Allow to marinate for 10 minutes at room temperature. Reserve 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.
05 - Divide the cooked rice evenly among four bowls. Arrange the shredded cabbage, julienned carrots, sliced cucumber, and sliced avocado over the rice in each bowl.
06 - Place a 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 doubles as a marinade and a finishing sauce, so every bite is layered with flavor.
- It comes together faster than delivery and tastes like something from a restaurant.
02 -
- If the marinade sits too long on the salmon, the acid starts breaking down the fish and makes it mushy.
- The glaze can go from caramelized to burnt in seconds, so stay by the stove during that final minute.
03 -
- Pat the salmon dry before marinating so the glaze adheres instead of sliding off.
- A squeeze of lime juice directly into the glaze before whisking adds brightness you will notice.