Honey Sriracha Salmon Bowl (Print View)

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

# Components:

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

→ Bowl Base

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

# Directions:

01 - Rinse rice under cold water until water runs clear. In a saucepan, combine rice and water, bring to a boil over high heat. Cover, reduce heat to low, and simmer 12 minutes. Remove from heat and let rest covered for 10 minutes. Fluff with a fork before serving.
02 - In a small mixing bowl, whisk together mayonnaise, sriracha sauce, and lime juice until completely smooth. Set aside until ready to serve.
03 - In a separate small mixing bowl, combine honey, sriracha sauce, soy sauce, lime juice, grated ginger, and minced garlic. Stir until well blended.
04 - Season salmon fillets with salt and black pepper. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add salmon fillets 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 2 to 3 minutes, spooning sauce over fillets repeatedly, 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 rice. Place one glazed salmon fillet in the center of each bowl.
07 - Drizzle sriracha mayo over each bowl. Garnish with sesame seeds and sliced green onions if desired. Serve immediately while salmon is warm.

# Expert Advice:

01 -
  • The glaze caramelizes beautifully in the pan, clinging to every bite of salmon with just the right balance of sweet and spicy.
  • Everything comes together in about half an hour, making it feel special without the stress of complicated techniques.
  • The toppings are flexible, so you can swap in whatever crisp vegetables you have without losing any of the magic.
  • Leftovers actually taste better the next day when the flavors have had time to settle into the rice.
02 -
  • Do not skip rinsing the rice, or it will turn gummy and clump together instead of staying light and separate.
  • Let the salmon sear undisturbed for the first few minutes, or it will stick to the pan and fall apart when you try to flip it.
  • Spoon the glaze over the salmon multiple times during the final simmer so every bite is coated in that sweet, spicy sauce.
  • Taste the sriracha mayo before drizzling and adjust the heat to your preference, because sriracha brands vary in intensity.
03 -
  • Use a nonstick or well seasoned cast iron skillet to prevent the glaze from sticking and burning during the final simmer.
  • If your salmon fillets are thick, cover the pan with a lid for the last minute of cooking to ensure they cook through without drying out.
  • Make a double batch of the honey sriracha glaze and keep it in the fridge for up to a week, it is incredible on grilled vegetables, shrimp, or even drizzled over rice.
  • For perfectly ripe avocado, choose one that yields slightly to gentle pressure but is not mushy, and slice it just before serving to keep it looking vibrant.
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