Honey Sriracha Salmon Bowl (Print Version)

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

# What You Need:

→ Salmon

01 - 4 salmon fillets, skinless, about 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 Components

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. Combine rice and water in a saucepan, bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer for 12 minutes. Remove from heat and let sit 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 and well combined. Set aside.
03 - In another small bowl, combine honey, sriracha sauce, soy sauce, lime juice, grated ginger, and minced garlic. Stir until fully incorporated.
04 - Season salmon fillets with salt and black pepper on both sides. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add salmon skin-side up and cook for 3 to 4 minutes. Flip and cook the other side for 3 to 4 minutes until nearly cooked through.
05 - Reduce heat to low. Pour the honey sriracha glaze over the salmon fillets. Simmer for 2 to 3 minutes, spooning the sauce over the fillets continuously, until the 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 the 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 the salmon is warm.

# Expert Advice:

01 -
  • The honey-sriracha glaze creates this glossy, caramelized coating that tastes far more complicated than the five minutes it takes to make.
  • You can prep almost everything ahead, so the actual cooking is stress-free and fast enough for weeknight dinners.
  • It's the kind of bowl that feels healthy and indulgent at the same time, plus it photographs beautifully if that matters to you.
02 -
  • Don't walk away from your salmon once it hits the pan—the difference between golden and overdone is genuinely about two minutes, and burnt salmon is a regret you'll carry.
  • The sriracha mayo will separate and look sad if you make it hours ahead, so prepare it right before serving or keep the components separate and mix them fresh.
03 -
  • Toast your sesame seeds in a dry pan for one minute before using them—this awakens their nutty flavor and makes them taste ten times better than raw.
  • Buy pre-shelled edamame and keep them in your freezer so this meal is always faster to throw together than you'd expect.
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