Honey Sriracha Salmon Bowl (Printable Version)

Glazed salmon with sweet-spicy honey sriracha over jasmine rice with crisp vegetables

# What You'll Need:

→ For the Salmon

01 - 4 salmon fillets, 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 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, 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. Set aside.
03 - In another small bowl, combine honey, sriracha sauce, soy sauce, lime juice, grated ginger, and minced garlic.
04 - Season salmon fillets with salt and pepper. Heat 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. Simmer for 2 to 3 minutes, spooning sauce over fillets, until glazed and cooked through. Remove from heat.
06 - Divide cooked jasmine rice among 4 bowls. Arrange edamame, cucumber slices, and avocado on top. 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 -
  • It comes together in under 35 minutes, which means dinner won't keep you in the kitchen all evening.
  • The glaze is so addictive that people always ask for the recipe before they've finished eating.
  • You get crispy, creamy, fresh, and spicy all in one bowl—it's like four different meals in harmony.
02 -
  • Don't skimp on resting the rice—I learned this the hard way when I rushed the process and ended up with mushy grains that fell apart in the bowl instead of holding their shape.
  • Fresh lime juice makes an enormous difference in the glaze; bottled lime tastes bitter and flat, and it completely changes how the honey and sriracha interact.
  • Cook the salmon over medium-high heat first to get a proper sear, then lower the temperature for the glaze—this keeps the exterior from burning while allowing the sauce to coat and caramelize gently.
03 -
  • Pat the salmon completely dry before cooking—moisture is the enemy of a golden sear, and a good sear is what makes this dish feel special instead of just thrown together.
  • Use a nonstick skillet that you trust; a scratched-up pan will stick and frustrate you, and you deserve better than that for a dish this good.
  • Make the sriracha mayo while the rice cooks so you're not scrambling at assembly time—the extra three minutes of prep makes the actual cooking feel effortless.
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