Honey Sriracha Salmon Bowl (Print Version)

Pan-fried salmon with honey sriracha glaze over jasmine rice with fresh vegetables and spicy mayo drizzle.

# What You Need:

→ For the Salmon

01 - 4 salmon fillets, skinless, approximately 5.3 oz each
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, uncooked
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

# How To Make:

01 - Rinse rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, cover, reduce heat, and simmer for 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, and lime juice until smooth. Set aside.
03 - In another small bowl, combine honey, sriracha, soy sauce, lime juice, ginger, and garlic. Mix until well incorporated.
04 - Season salmon fillets with salt and pepper. Heat 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. Simmer for 2 to 3 minutes, spooning sauce over fillets until salmon is glazed and cooked through. Remove from heat.
06 - Divide cooked jasmine rice among 4 bowls. Arrange edamame, cucumber slices, and avocado slices on top. Place one glazed salmon fillet in each bowl.
07 - Drizzle sriracha mayo over each bowl. Garnish with sesame seeds and green onions if desired. Serve immediately.

# Expert Advice:

01 -
  • The entire bowl comes together in 35 minutes, which means weeknight dinners suddenly feel restaurant-quality without the stress.
  • Honey sriracha glaze strikes that sweet-spicy balance that makes you reach for another bite immediately.
  • It's the kind of dish that looks like you labored for hours when you actually just cooked salmon and arranged vegetables.
02 -
  • Don't skip rinsing the rice or you'll end up with a gluey mass instead of separate fluffy grains that deserve better.
  • The salmon continues cooking after you remove it from heat, so pull it off while it still looks slightly underdone in the very center or you'll end up with dried-out fish.
  • Fresh ginger makes an actual difference in the glaze—pre-grated or powdered versions taste stale and won't wake up the other flavors the way fresh does.
03 -
  • Buy a whole salmon fillet and cut it into four portions yourself—it's cheaper and you control the size, plus you'll feel like you actually know what you're doing.
  • Toast your sesame seeds in a dry pan for 90 seconds right before eating them; the difference between raw and toasted is like the difference between okay and restaurant-quality.
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