Honey Sriracha Salmon Bowl (Printable)

Pan-seared salmon with sweet-spicy glaze over jasmine rice with fresh vegetables

# What You Need:

→ Salmon

01 - 4 salmon fillets, skinless, approximately 5.3 ounces 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
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, cover, reduce heat to low, 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. Stir until fully blended.
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 green onions if desired. Serve immediately while salmon is warm.

# Expert Suggestions:

01 -
  • The whole bowl comes together in under 40 minutes, which means dinner on busy nights actually tastes like something you chose, not something you defaulted to.
  • That honey sriracha glaze is genuinely addictive—it's sweet, spicy, and tangy all at once, and it makes even mediocre salmon taste restaurant-quality.
  • It's the kind of colorful, balanced bowl that makes you feel good about what you're eating without any self-conscious healthy-eating energy.
02 -
  • Don't skip drying the salmon before it hits the pan; even a little moisture will steam it instead of searing it, and you'll lose that golden crust that makes everything taste better.
  • The glaze can split if your heat is too high after adding it, so keep it low and gentle—you're coating the salmon, not scrambling it.
  • Assemble bowls right before serving because the avocado will brown quickly and the rice will get soggy if everything sits around.
03 -
  • If your salmon is thick, start it skin-side down in a cooler pan and let it cook slowly for the first few minutes instead of blasting it immediately on high heat—this prevents the outside from cooking too fast while the inside stays raw.
  • Keep lime juice on hand always; it's the secret ingredient that makes the entire bowl taste brighter and less heavy, even though you can't necessarily identify it as lime.
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