Sriracha Honey Glazed Salmon (Print version)
Sweet and spicy sriracha honey glazed salmon over steamed rice with crisp vegetables. Ready in 35 minutes.
# What goes in:
→ 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
# 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 the salmon fillets dry with paper towels. Brush each fillet lightly with olive oil and season with salt and pepper. Arrange the 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 for 12 to 15 minutes, or until the salmon flakes easily when tested with a fork. For additional caramelization, 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 atop each bowl.
07 - Drizzle the reserved glaze over each bowl. Finish with sliced green onions, sesame seeds, fresh herbs, and a lime wedge on the side. Serve immediately.
# Tips from flavorandfeast:
01 -
- The glaze walks this perfect line between sweet and fiery, and once you nail it, you will want to put it on everything from chicken thighs to roasted broccoli.
- It looks like something you would pay twenty two dollars for at a trendy lunch spot, but it comes together with barely any fuss on a Tuesday night.
02 -
- If you simmer the glaze too long it will turn into hard candy once it cools on the salmon, so pull it off the heat the moment it coats the back of a spoon.
- Drying the salmon thoroughly before glazing is the single step that separates a patchy coating from that beautiful, even sheen you see in photos.
03 -
- Let the glaze cool for about five minutes before brushing it on, it thickens as it sits and adheres to the fish much better than when it is piping hot.
- Make a double batch of the glaze and keep the extra in a jar in the fridge for up to a week, it is sensational on roasted sweet potatoes or drizzled over fried eggs.