Sriracha Honey Glazed Salmon Bowls (Printable)
Tender salmon glazed in sweet sriracha honey sauce over fluffy rice with crisp, colorful vegetables.
# What You'll Need:
→ Fish & Marinade
01 - 4 skinless salmon fillets, about 5 oz each
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, optional for garnish
17 - Lime wedges, for serving
# How To Make It:
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, 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 and allow it to thicken, spooning it over the salmon to create a glossy, caramelized coating.
05 - Divide the cooked rice evenly among 4 bowls. Arrange the shredded red cabbage, julienned carrots, sliced cucumber, and sliced avocado over the rice in each bowl.
06 - Place a salmon fillet on top of each assembled bowl and drizzle with any remaining glaze from the pan. Garnish with sliced green onions, sesame seeds, and fresh cilantro. Serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- The glaze walks that perfect line between sweet and fiery, coating every bite of salmon in something you will want to lick off your fingers.
- Everything comes together in thirty minutes, which makes it feel almost criminal for something this vibrant and satisfying.
02 -
- Do not marinate the salmon longer than fifteen minutes or the acid in the rice vinegar will start breaking down the fish and turn it mushy.
- Reserving half the glaze for the end is the key to that thick, glossy finish that makes these bowls look stunning.
03 -
- Pat the salmon completely dry with paper towels before marinating so the glaze adheres instead of sliding off.
- Use a nonstick skillet and resist the urge to move the fish around, letting it develop that caramelized crust naturally.