Honey Sriracha Salmon Bowl (Printable Version)

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

# What You'll Need:

→ For the 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 lime juice
08 - 1 teaspoon grated fresh ginger
09 - 1 garlic clove, minced

→ For the Bowl

10 - 2 cups jasmine rice
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 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 lime juice until smooth and well combined. Set aside.
03 - In another small bowl, combine honey, sriracha sauce, soy sauce, lime juice, grated ginger, and minced garlic. Mix until fully incorporated.
04 - Season salmon fillets with salt and 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 fully glazed and cooked through. Remove from heat.
06 - Divide cooked jasmine rice evenly among 4 serving bowls. Arrange edamame, cucumber slices, and avocado slices on top of each portion. Place one glazed salmon fillet in the center of each bowl.
07 - Drizzle sriracha mayo over each bowl. Garnish with sesame seeds and green onions if desired. Serve immediately.

# Expert Advice:

01 -
  • The salmon comes out glossy and caramelized with just the right balance of sweet heat, no weird burnt edges or dried-out centers.
  • Everything prepped can happen simultaneously, so you're eating dinner in under 40 minutes without feeling rushed.
  • It's the kind of bowl that looks fancy enough to serve guests but tastes best when you're sitting alone, savoring each component.
02 -
  • Overcooking salmon by even one minute makes it dry and chalky; the residual heat from the glaze and pan keeps cooking it after you pull it off the flame, so stop when it still looks slightly underdone.
  • Don't assemble the avocado until you're literally about to serve; air turns it gray-brown within minutes, and it tastes fine but looks sad.
03 -
  • Cook your rice first while prepping other components, and you'll find everything else comes together while it's sitting covered—no juggling hot pans.
  • Pat the salmon dry with paper towels before seasoning; a wet surface won't brown, and browning is where half the flavor lives.
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