Honey Sriracha Salmon Bowl (Printable Version)

Pan-fried salmon with honey sriracha glaze atop jasmine rice, avocado, cucumber, and edamame.

# Ingredient List:

→ For the Salmon

01 - 4 salmon fillets, skinless, approximately 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

→ 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 fresh lime juice

# How to Prepare:

01 - Rinse rice under cold running water until water runs clear. Combine rice and water in a saucepan and bring to a boil. Cover, reduce heat to low, and simmer for 12 minutes. Remove from heat and let stand 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. Set aside.
03 - In another small bowl, combine honey, sriracha sauce, soy sauce, lime juice, grated ginger, and minced garlic. Mix until well 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 fully glazed and cooked through. Remove from heat.
06 - Divide cooked jasmine rice evenly among 4 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.

# Expert Suggestions:

01 -
  • The whole thing comes together in 35 minutes, which means you can have restaurant-quality dinner on a busy Wednesday without losing your mind.
  • That honey-sriracha glaze is addictive in a way that makes you want to lick your bowl, and nobody needs to know it tastes this good.
  • It feels fancy enough to serve guests but casual enough to eat alone in your pajamas while catching up on shows.
02 -
  • Don't skip rinsing the rice or you'll end up with a starchy, gluey mess that tastes like disappointment; I learned this the hard way during a dinner party.
  • The avocado goes in last, literally as you're serving, because air turns it brown and sad faster than you'd think possible.
  • Your salmon will continue cooking slightly after you remove it from heat, so stop cooking it just before it feels completely firm, or you'll end up with dry fish and regret.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling; the flavor deepens and it takes zero extra effort but feels like you actually know what you're doing.
  • Make extra sriracha mayo and keep it in your fridge for up to a week; it's perfect on sandwiches, as a dipping sauce, or straight into your mouth when nobody's watching.
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