Honey Sriracha Salmon Bowl (Printable Version)

Pan-seared salmon with honey sriracha glaze over rice with fresh vegetables

# What You'll Need:

→ For the Salmon

01 - 4 salmon fillets, 5.3 oz each, skinless
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

→ For the Bowl

10 - 2 cups jasmine rice
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 to Follow:

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 12 minutes. Remove from heat and let sit covered for 10 minutes. Fluff with a fork.
02 - In a small bowl, whisk together mayonnaise, sriracha sauce, and fresh lime juice until smooth. Set aside.
03 - In another small bowl, combine honey, sriracha sauce, soy sauce, lime juice, grated ginger, and minced garlic. Mix until well 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. Simmer 2 to 3 minutes, spooning sauce over fillets continuously, until salmon is glazed and cooked through. Remove from heat.
06 - Divide cooked jasmine rice among 4 serving bowls. Arrange edamame, cucumber slices, and avocado slices on top of rice. Place one glazed salmon fillet in each bowl.
07 - Drizzle each bowl with sriracha mayo. Garnish with sesame seeds and green onions if desired. Serve immediately.

# Additional Tips::

01 -
  • The honey sriracha glaze is addictive, hitting that perfect balance of sweet heat that makes you want to lick the bowl (no judgment here).
  • Everything comes together in under 40 minutes, which means weeknight dinner that feels restaurant-quality without the stress.
02 -
  • Don't walk away once the glaze hits the pan; those 2 to 3 minutes of spooning sauce over the salmon are what transforms it from cooked to restaurant-level delicious.
  • If your rice turns out mushy, you either cooked it too long or used too much water next time; if it's too dry, add a tablespoon of water and cover for another minute.
03 -
  • Let your salmon sit at room temperature for about 10 minutes before cooking so it cooks evenly throughout instead of having a cold center.
  • If you're doubling this recipe, use two skillets instead of crowding one; salmon needs space or it steams instead of searing.
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