Honey Sriracha Salmon Bowl (Printable Version)

Salmon glazed with honey sriracha over jasmine rice, topped with edamame, cucumber, avocado, and sriracha mayo drizzle.

# Ingredient List:

→ Salmon

01 - 4 salmon fillets, skinless, approximately 5.3 ounces 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
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 Prepare:

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.
02 - In a small bowl, whisk together mayonnaise, sriracha sauce, and lime juice until smooth and well combined. Set aside.
03 - In another small bowl, combine honey, sriracha sauce, soy sauce, lime juice, grated ginger, and minced garlic. Mix until fully incorporated.
04 - Season salmon fillets with salt and 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 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 green onions if desired. Serve immediately while salmon is warm.

# Expert Suggestions:

01 -
  • The honey sriracha glaze hits that perfect balance of sweet heat that makes you want to scrape the skillet clean.
  • Everything comes together in under 40 minutes, so weeknight dinner doesn't feel like a production.
  • It's flexible enough to work with whatever vegetables are actually in your crisper drawer.
02 -
  • Don't flip the salmon too early or too many times—you'll break it apart and lose that beautiful glaze. Three to four minutes per side is the sweet spot for even cooking without drying it out.
  • If your glaze looks too thin when you pour it on, you can cook it in the pan for 30 seconds before adding the salmon so it thickens up slightly and sticks better.
03 -
  • If you want extra richness, whisk a tiny drizzle of sesame oil into your sriracha mayo—it adds a toasty depth that makes everything taste more intentional.
  • Keep the salmon skin on during cooking if your fishmonger will do it that way; it crisps up beautifully and helps the fillet stay intact while the glaze does its thing.
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