Sriracha Honey Glazed Salmon (Print Version)

Sweet and spicy sriracha honey glazed salmon served over rice with fresh vegetables for a vibrant satisfying meal.

# What You'll Need:

→ Salmon

01 - 4 salmon fillets (about 5 oz each), skin removed if desired
02 - 1 tbsp olive oil
03 - Salt and black pepper, to taste

→ Sriracha Honey Glaze

04 - 3 tbsp honey
05 - 2 tbsp sriracha sauce
06 - 2 tbsp low-sodium soy sauce
07 - 1 tbsp rice vinegar
08 - 1 clove garlic, minced
09 - 1 tsp grated fresh ginger

→ Bowl Components

10 - 2 cups cooked white or brown rice
11 - 1 cup cucumber, thinly sliced
12 - 1 cup shredded carrots
13 - 1 cup edamame, shelled and cooked
14 - 2 green onions, thinly sliced
15 - 1 tbsp sesame seeds
16 - Fresh cilantro or mint, for garnish (optional)
17 - Lime wedges, for serving

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper and set aside.
02 - In a small saucepan, combine honey, sriracha, soy sauce, rice vinegar, minced garlic, and grated ginger. Bring to a simmer over medium heat, stirring constantly until the mixture slightly thickens, about 2 to 3 minutes. Remove from heat and set aside.
03 - Pat the salmon fillets dry with paper towels. Brush each fillet with olive oil and season lightly with salt and pepper. Arrange the fillets on the prepared baking tray.
04 - Brush each salmon fillet generously with the sriracha honey glaze, reserving a portion of the glaze for drizzling at service.
05 - Bake the salmon for 12 to 15 minutes, or until it flakes easily with a fork. For extra caramelization, switch to broil for the final 1 to 2 minutes.
06 - Spoon cooked rice into each serving bowl. Arrange sliced cucumber, shredded carrots, and edamame over the rice. Place a glazed salmon fillet on top of each bowl.
07 - Drizzle the reserved glaze over each bowl. Finish with sliced green onions, sesame seeds, fresh herbs, and a lime wedge. Serve immediately.

# Expert Suggestions:

01 -
  • The glaze does double duty as a marinade and a finishing drizzle, so every bite is layered with that sweet chili flavor.
  • It is almost entirely hands off once the salmon goes into the oven, leaving you free to chop vegetables or pour a drink.
  • The components are completely flexible, swap in whatever grains or crunchy vegetables you have on hand and it still works beautifully.
02 -
  • If you brush the glaze on too early before baking, the sugars can burn before the salmon cooks through, so glaze right before the tray goes in.
  • Carrots shrink and disappear into the bowl if shredded too finely, aim for a medium grate so they hold their texture.
03 -
  • Dry your salmon thoroughly before seasoning, excess moisture is the enemy of a good glaze adherence and a caramelized crust.
  • The broiler is your best friend for the last ninety seconds, watch it like a hawk because the line between perfectly caramelized and burnt is thin.

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