Honey Sriracha Salmon Bowl (Printer-friendly)

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

# What You'll Need:

→ Salmon

01 - 4 salmon fillets, skinless, 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

→ Bowl Components

10 - 2 cups jasmine rice, uncooked
11 - 2.5 cups water
12 - 1 cup shelled edamame
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

# Directions:

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 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 sauce, and fresh lime juice until smooth and combined. Set aside.
03 - In another small bowl, combine honey, sriracha sauce, soy sauce, fresh 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 the salmon. Simmer for 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 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.

# Expert Advice:

01 -
  • The salmon comes together in less time than it takes to steam the rice, perfect for weeknight dinners when you want something that tastes like you tried harder than you actually did.
  • That honey sriracha glaze hits the sweet-spicy-salty trifecta that makes your taste buds sit up and pay attention.
  • The whole bowl is endlessly customizable depending on what's in your fridge or what heat level you're feeling that day.
02 -
  • Don't let the glaze simmer too long or it will burn and taste bitter; keep the heat low and watch it like it owes you money.
  • Overcooked salmon is dry and sad, so pull it off heat when it's still just barely opaque in the very center because carryover heat will finish the job.
03 -
  • A nonstick skillet is worth using here because it helps the glaze adhere to the salmon rather than pooling at the bottom of the pan.
  • If you're cooking for a crowd, you can make the glaze and sriracha mayo ahead of time and store them separately; the rice can be made a few hours early and gently reheated with a splash of water.
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