Sriracha Honey Glazed Salmon (Print Version)
Sweet and spicy sriracha honey glazed salmon served over steamed rice with crisp vegetables and fresh garnishes.
# What You'll Need:
→ 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
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a small saucepan, combine the honey, sriracha, soy sauce, rice vinegar, minced garlic, and grated ginger. Bring to a gentle simmer over medium heat, stirring continuously 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 black 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.
05 - Bake for 12 to 15 minutes, or until the salmon flakes easily when tested with a fork. For deeper 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 each bowl with the reserved glaze. Finish with sliced green onions, sesame seeds, fresh herbs, and a lime wedge. Serve immediately.
# Expert Tips:
01 -
- The glaze walks a perfect line between sweet and fiery, and once you taste it on salmon you will want to put it on everything.
- Everything cooks in under twenty minutes, which means weeknight dinners feel special without feeling exhausting.
02 -
- Do not skip patting the salmon dry because moisture is the enemy of caramelization and your glaze will slide right off a wet fillet.
- Let the glaze simmer just until it coats the back of a spoon, since overcooking it will turn it into hard candy once it cools.
03 -
- Broil the salmon for the last ninety seconds and you will get those gorgeous blistered edges that make the dish look like it came from a restaurant kitchen.
- Toasted sesame seeds take ten seconds in a dry pan and transform a sprinkle of garnish into something genuinely fragrant and memorable.