Honey Sriracha Salmon Bowl (Printable Page)

Pan-seared salmon in sweet-spicy glaze over rice with fresh vegetables

# What You'll Need:

→ Salmon

01 - 4 salmon fillets, skinless, about 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, 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

# Step-by-Step Guide:

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 before serving.
02 - In a small bowl, whisk together mayonnaise, sriracha sauce, and lime juice until smooth and well combined. Set aside.
03 - In a small bowl, combine honey, sriracha sauce, soy sauce, lime juice, grated ginger, and minced garlic. Stir until fully 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 salmon fillets. 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 around the rice. Place one 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 honey sriracha glaze hits that perfect sweet-spicy balance that makes you keep reaching for another bite.
  • Everything comes together in under forty minutes, so it works for both weeknight dinners and impressing guests without stress.
  • You can customize the bowl endlessly based on what's in your fridge or what you're craving that day.
02 -
  • Don't skip patting the salmon dry before it hits the pan—any moisture on the surface prevents proper searing and golden color.
  • The glaze will continue to thicken slightly as it cools, so if it looks a little loose when you plate, that's actually perfect and means it'll be richly coated by the time you take your first bite.
03 -
  • Buy salmon from a fishmonger who can tell you when it came in rather than from the supermarket case—the quality difference is real and your finished dish will taste noticeably better.
  • If you're cooking for people who prefer less heat, put the sriracha mayo on the side so everyone can control how much spice ends up on their bowl.
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