Honey Sriracha Salmon Bowl

There's something about the sound of salmon hitting a hot skillet that makes me feel like I'm actually cooking something impressive, even when it's just a Tuesday night. My neighbor swore by this honey sriracha bowl years ago, and I finally decided to stop pretending I didn't want the recipe. Turns out, it's ridiculously simple—the kind of dish that tastes like you've been working all day, but you haven't. The sweet and spicy glaze does all the heavy lifting, and suddenly you're standing in your kitchen thinking, why don't I make this more often?

I made this for my partner one night when he mentioned being tired of the same rotation, and he went completely silent while eating it—not the bad kind of silent, but the kind where you know they're genuinely into it. He asked for the recipe the next day, which never happens. Now it's his go-to order when we're meal planning, and I've made it so many times that I can practically assemble it with my eyes closed.

Ingredients

• Salmon fillets: Look for fillets that are about the same thickness so they cook evenly; thinner edges will overcook while thick centers catch up otherwise.
• Vegetable oil: Use something neutral and high-heat tolerant—vegetable or canola work best for getting that golden sear without burning.
• Honey: The honey rounds out the sriracha's heat and adds a subtle sweetness that shouldn't taste cloying; don't skip it or oversweeten the glaze.
• Sriracha sauce: This is the backbone of flavor, so get a bottle you actually like—I've had batches that tasted wildly different depending on the brand.
• Soy sauce: Use regular soy sauce unless you're avoiding sodium, then swap in low-sodium; tamari works too if you need gluten-free.
• Lime juice: Fresh lime is non-negotiable here; bottled just tastes flat and sharp instead of bright.
• Fresh ginger: Grate it finely so the flavor distributes evenly through the glaze instead of hitting you in chunks.
• Jasmine rice: The subtle floral notes complement the salmon perfectly, but brown rice or quinoa work if that's what you have.
• Edamame: Frozen and thawed works just as well as fresh steamed, saving you a cooking step.
• Cucumber: Slice it thin and eat it raw for that cool, crisp contrast against the warm salmon and rice.
• Avocado: Add it just before serving so it doesn't brown; underripe avocados work better here than mushy ones anyway.
• Mayonnaise: Use full-fat mayo for the sriracha mayo base; light versions make it taste thin and sad.

Instructions

Rinse and cook the jasmine rice:

Run the rice under cold water until the water runs clear—this removes excess starch and helps it fluff up instead of clumping. Combine with water in a saucepan, bring to a boil, then cover, reduce heat to low, and let it simmer gently for 12 minutes without peeking.

Let the rice rest:

This step matters more than it sounds; keeping the lid on for 10 minutes after removing from heat lets the steam finish cooking it evenly. Fluff gently with a fork, and you'll notice the difference immediately.

Whisk together the sriracha mayo:

In a small bowl, combine mayonnaise, sriracha, and lime juice, whisking until smooth and no streaks remain. Taste it—if you want more heat, add a bit more sriracha, then set it aside to let the flavors meld.

Mix the honey sriracha glaze:

In another small bowl, combine honey, sriracha, soy sauce, lime juice, ginger, and garlic into a smooth, glossy sauce. The ginger should be finely grated so it blends in seamlessly.

Season and sear the salmon:

Pat the salmon fillets dry with paper towels—moisture is the enemy of a good sear—then season generously with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat until shimmering, then add salmon skin-side up and cook 3 to 4 minutes until the underside is golden brown.

Flip and finish the salmon:

Flip the salmon carefully and cook another 3 to 4 minutes on the other side until nearly cooked through. The salmon should still feel slightly soft in the thickest part; it will continue cooking as you add the glaze.

Glaze the salmon gently:

Reduce heat to low, pour the honey sriracha glaze over the salmon, and let it simmer for 2 to 3 minutes, spooning the sauce over the fillets occasionally so they get coated evenly. The glaze will thicken slightly and cling to the fish, creating that glossy, caramelized finish.

Assemble the bowls:

Divide jasmine rice among four bowls, then arrange edamame, cucumber slices, and avocado around it in little clusters. Place one glazed salmon fillet in each bowl on top of the rice, then drizzle with sriracha mayo and garnish with sesame seeds and green onions if you have them.

Save

My mom tried this at my place once and immediately texted her book club group chat about it, which was somehow both mortifying and the best compliment I could have gotten. That's when I realized it wasn't just about me loving it—there's something about a bowl this colorful and balanced that makes people genuinely happy.

The Sriracha Mayo Makes Everything Better

I learned pretty quickly that the sriracha mayo is basically the MVP of this whole dish. It's creamy and cooling against the hot glaze, and it ties all the disparate elements together somehow. The first time I forgot to make it, the bowl felt flat and one-note, but as soon as I whipped some together and drizzled it on, everything clicked into place. Now I always make extra because I end up using it on everything else in my fridge for the next few days.

Customizing Heat Levels Without Sacrificing Flavor

This dish naturally feels spicy, but sriracha can vary wildly between brands and batches in terms of actual heat. I've learned to taste the glaze before it hits the salmon and adjust accordingly—adding more honey if it's too aggressive or more sriracha if it feels timid. Some people think adjusting heat is cheating, but I think it's the difference between a dish you actually enjoy eating and one you tolerate.

Why This Works as Both Weeknight Dinner and Meal Prep

This bowl is one of those rare dishes that tastes just as good cold the next day as it does hot right off the stove, which makes it perfect for packing into containers at the beginning of the week. I've eaten leftovers straight from the fridge at my desk and genuinely looked forward to it, which doesn't happen with most meal prep. The components don't get sad or soggy, and the rice actually firms up in a way that's sort of satisfying.

• Cook the rice and glaze in bulk at the beginning of the week, then assemble individual bowls as you go for freshness.
• Keep the avocado separate until you're actually eating it so it doesn't brown and turn that sad gray-green color.
• The sriracha mayo keeps in the fridge for several days, so making extra upfront saves you time on busy evenings.

Save

This bowl became my answer to the question of what to cook when I want something that tastes intentional and special but doesn't require much fussing around. It's exactly the kind of dish that reminds you why you enjoy cooking in the first place.

Recipe Questions & Answers

→ How spicy is this bowl?

The heat level is moderate and adjustable. The honey sriracha glaze provides gentle warmth balanced by sweetness, while the sriracha mayo adds an optional spicy kick. Reduce sriracha in either component for milder flavor.

→ Can I use frozen salmon fillets?

Yes, thaw frozen salmon completely before cooking. Pat fillets dry with paper towels to ensure proper searing and prevent excess moisture from diluting the glaze.

→ What can I substitute for jasmine rice?

Brown rice, basmati, or quinoa work well as alternatives. Adjust cooking time and liquid ratios according to package directions for your chosen grain.

→ How do I store leftovers?

Store components separately in airtight containers. The salmon keeps for 2-3 days refrigerated. Reheat gently and assemble bowls fresh to maintain texture and prevent sogginess.

→ Is this suitable for meal prep?

Absolutely. Cook salmon and rice in batch, chop vegetables, and prepare sauces ahead. Assemble bowls when ready to eat for optimal freshness and texture contrast.

→ Can I make this gluten-free?

Use tamari or coconut aminos instead of soy sauce in the glaze. Verify all other ingredients, particularly the sriracha and mayonnaise, are certified gluten-free.