Honey Sriracha Salmon Bowl (Printable)

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

# What You'll Need:

→ For the Salmon

01 - 4 salmon fillets, skinless, approximately 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

→ For the Bowl

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, 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 fillets. Simmer for 2 to 3 minutes, spooning sauce over fillets repeatedly until salmon is glazed and fully cooked through. Remove from heat.
06 - Divide cooked jasmine rice equally among 4 bowls. Arrange steamed 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 sliced green onions if desired. Serve immediately.

# Expert Advice:

01 -
  • The honey-sriracha glaze tastes like you spent hours perfecting it, but honestly takes five minutes to whisk together.
  • It's restaurant-quality enough to impress guests but simple enough that you won't stress while cooking.
  • Every element can be prepped ahead, so you're really just assembling something beautiful when people arrive.
02 -
  • Don't walk away from the salmon once you've applied the glaze—those 2-3 minutes go fast, and continuous spooning is what creates that glossy, caramelized coating.
  • Room temperature avocado slips together beautifully, but cold avocado resists and breaks; leave it on the counter for ten minutes before slicing.
03 -
  • Make the glaze and sriracha mayo the night before and store them in small jars—assembly becomes almost meditative when prep is done.
  • If your salmon is thicker than an inch, check that it's truly cooked through by flaking the thickest part gently with a fork; it should separate easily but still feel moist.
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