Sriracha Honey Glazed Salmon (Printable View)
Sweet and spicy sriracha honey salmon over fluffy rice with crisp vegetables, ready in 30 minutes.
# What You 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, optional for garnish
17 - Lime wedges, for serving
# How-To Steps:
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 - Place 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 finishing.
03 - Heat a large nonstick skillet over medium heat. Place the marinated salmon fillets in the skillet, skin-side up, and cook for 3 to 4 minutes per side 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 bowls. Arrange the shredded cabbage, julienned carrots, cucumber slices, and avocado slices over the rice in each bowl.
06 - Place a glazed salmon fillet atop each bowl. Drizzle any remaining pan glaze over the top, then garnish with sliced green onions, sesame seeds, and fresh cilantro. Serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- The glaze doubles as a marinade and a finishing sauce, so you get deep flavor with almost zero extra effort.
- Everything cooks in one skillet, which means cleanup is suspiciously easy for something this impressive looking.
02 -
- Do not marinate the salmon longer than fifteen minutes or the acid in the rice vinegar will start to break down the fish and turn it mushy.
- Medium heat is critical here, too high and the honey burns before the salmon cooks through, too low and you lose that caramelized crust entirely.
03 -
- Pat the salmon completely dry with paper towels before marinating so the glaze adheres instead of sliding off wet fish.
- Let the cooked salmon rest for one minute off heat before placing it on the bowls so the juices redistribute instead of running everywhere.