Honey Sriracha Salmon Bowl (Printable)

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

# What You Need:

→ Salmon

01 - 4 salmon fillets (about 5.3 oz each, skinless)
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
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 It:

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 minced garlic until well blended.
04 - Season salmon fillets with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add salmon and cook 3-4 minutes per side until nearly cooked through.
05 - Reduce heat to low. Pour honey sriracha glaze over salmon. Simmer for 2-3 minutes, spooning sauce over fillets until glazed and fully cooked. Remove from heat.
06 - Divide cooked jasmine rice among 4 bowls. Arrange edamame, cucumber slices, and avocado on top. Place 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 Tips:

01 -
  • The salmon gets this glossy, caramelized glaze that's sweet and spicy at exactly the right moments.
  • Everything comes together in one bowl, which means fewer dishes and more time enjoying actual food.
  • It's beautiful enough to serve guests but simple enough for a quiet Tuesday night dinner.
02 -
  • Don't skip patting the salmon dry—wet fish won't sear properly and you'll end up with steamed salmon instead of that gorgeous golden crust.
  • The honey in the glaze can burn quickly, which is why you lower the heat right after the salmon is nearly cooked through; this is the move that separates a good bowl from a great one.
03 -
  • Make your glaze and mayo the night before—the flavors actually deepen and mellow slightly, and it takes all the pressure off when you're cooking dinner.
  • If your salmon is thicker than about an inch, reduce the heat to medium after you flip it; this keeps the outside from burning while the center cooks through.
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