Sriracha Honey Glazed Salmon (Print)
Sweet and spicy sriracha honey salmon over steamed rice with fresh crisp vegetables and vibrant Asian-inspired flavors.
# What You 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 Make It:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper and set aside.
02 - In a small saucepan, combine honey, sriracha, soy sauce, rice vinegar, garlic, and ginger. Bring to a simmer over medium heat, stirring constantly until the mixture slightly thickens, about 2 to 3 minutes. Remove from heat and set aside.
03 - Pat salmon fillets dry with paper towels. Brush each fillet with olive oil and season lightly with salt and pepper. Arrange seasoned fillets on the prepared baking tray.
04 - Brush each fillet generously with the sriracha honey glaze, reserving a portion of the glaze for serving.
05 - Bake salmon for 12 to 15 minutes, or until it flakes easily with a fork. For extra caramelization, broil for the final 1 to 2 minutes.
06 - Spoon rice into each serving bowl. Top with sliced cucumber, shredded carrots, and edamame. Place a glazed salmon fillet on top of each bowl.
07 - Drizzle with the reserved glaze. Garnish with green onions, sesame seeds, fresh herbs, and a lime wedge. Serve immediately.
# Expert Tips:
01 -
- The glaze walks that perfect line between sticky sweet and fiery, and it comes together in under five minutes with pantry staples you probably already have.
- Everything cooks on one tray which means cleanup is almost nonexistent and that alone is reason enough to make this on a weeknight.
02 -
- Do not walk away during the broiling step because the line between beautifully caramelized and aggressively burnt is about thirty seconds and I have crossed it more times than I care to admit.
- Letting the glaze simmer until it coats the back of a spoon makes a massive difference in how well it adheres to the fish during baking.
03 -
- Take the salmon out of the fridge about fifteen minutes before cooking so it bakes more evenly and the glaze does not seize up when it hits cold fish.
- Double the glaze recipe and keep the extra in a jar in the fridge for up to a week because it is sensational on chicken thighs, roasted broccoli, and even scrambled eggs.