Honey Sriracha Salmon Bowl (Printable Version)

Pan-seared salmon with sweet-spicy glaze over jasmine rice, topped with fresh vegetables and spicy mayo drizzle.

# What You’ll 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

→ Rice and Vegetables

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 - 5.3 tablespoons mayonnaise
18 - 1 tablespoon sriracha sauce
19 - 1 teaspoon fresh lime juice

# Method:

01 - Rinse rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, cover, reduce heat, 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. Set aside.
03 - In another small bowl, combine honey, sriracha sauce, soy sauce, lime juice, grated ginger, and minced garlic. Mix until well combined.
04 - Season salmon fillets with salt and pepper. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add salmon and cook for 3 to 4 minutes per side until nearly cooked through.
05 - Reduce heat to low. Pour honey sriracha glaze over salmon. Let simmer for 2 to 3 minutes, spooning sauce over fillets continuously, until salmon is glazed and cooked through. Remove from heat.
06 - Divide cooked jasmine rice 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 green onions if desired. Serve immediately.

# Expert Hints:

01 -
  • The honey and sriracha balance each other perfectly, creating a glaze that's neither one-note spicy nor cloyingly sweet.
  • Everything comes together in under 40 minutes, making it weeknight dinner material without feeling rushed.
  • You get multiple textures in one bowl—tender salmon, creamy avocado, crisp cucumber, and fluffy rice all playing together.
02 -
  • Don't overcook the salmon—it continues cooking slightly after you remove it from heat, so pulling it off when it's still barely translucent in the very center keeps it tender instead of dry.
  • The glaze is the difference between a good bowl and an unforgettable one; don't skip deglazing the pan and spooning it over the fillets because that's where the caramelization happens.
03 -
  • Make the sriracha mayo and glaze ahead of time; both keep for 3 days in the refrigerator, which means you can cut assembly time in half on busy nights.
  • If your salmon is particularly thick, slightly lower the heat and give it an extra minute or two per side rather than cranking up the temperature and risking a burnt exterior and raw center.
Return