Sriracha Honey Glazed Salmon (Print version)
Sweet and spicy sriracha honey glazed salmon served over rice with crisp vegetables and bold Asian-inspired flavors.
# What goes in:
→ Salmon
01 - 4 salmon fillets, about 5 oz each, skin removed if desired
02 - 1 tbsp olive oil
03 - Salt and freshly ground 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 shelled and cooked edamame
14 - 2 green onions, thinly sliced
15 - 1 tbsp sesame seeds
16 - Fresh cilantro or mint, for garnish (optional)
17 - Lime wedges, for serving
# Cooking steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a small saucepan, combine honey, sriracha, soy sauce, rice vinegar, garlic, and 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 salmon fillets dry with paper towels. Brush each fillet with olive oil and season lightly with salt and black pepper. Arrange fillets on the prepared baking sheet.
04 - Brush each salmon fillet generously with the sriracha honey glaze, reserving a portion of the glaze for drizzling at serving time.
05 - Bake salmon for 12 to 15 minutes, or until the flesh flakes easily when tested with a fork. For extra caramelization, switch to broil for the final 1 to 2 minutes.
06 - Divide the cooked rice among four bowls. Arrange sliced cucumber, shredded carrots, and edamame around the rice. Place one glazed salmon fillet on top of each bowl.
07 - Drizzle the reserved glaze over each bowl. Garnish with sliced green onions, sesame seeds, fresh herbs, and a lime wedge. Serve immediately.
# Tips from flavorandfeast:
01 -
- The glaze walks a perfect line between sweet honey warmth and sriracha kick, and it makes you look like a genius with almost zero effort.
- Everything cooks while your rice steams, so the whole meal lands on the table in roughly 35 minutes from start to finish.
02 -
- Do not walk away from the glaze on the stove because honey goes from perfectly thickened to burnt in seconds once it starts bubbling.
- Patting the salmon completely dry before glazing is the single step that determines whether your glaze slides off or sticks and caramelizes.
03 -
- Make a double batch of the glaze and keep half in the fridge because it is incredible on roasted chicken thighs, grilled shrimp, or even drizzled over fried eggs.
- Let the baked salmon rest for two minutes before placing it on the rice so the glaze sets slightly and does not run everywhere.