Honey Sriracha Salmon Bowl (Print view)

Crispy salmon fillets glazed in sweet-spicy honey sriracha sauce over fluffy rice with fresh vegetables and creamy sriracha mayo.

# What You'll Need:

→ For the 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

→ For the Bowl

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

# Cooking Steps:

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 a small bowl, combine honey, sriracha sauce, soy sauce, lime juice, grated ginger, and minced garlic. Stir until well blended.
04 - Season salmon fillets with salt and 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. 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 among 4 bowls. Arrange edamame, cucumber slices, and avocado slices on top of rice. Place one glazed salmon fillet in each bowl.
07 - Drizzle sriracha mayo over each bowl. Garnish with sesame seeds and green onions if desired. Serve immediately.

# Expert Ideas:

01 -
  • The salmon cooks in under five minutes, which means you can have dinner on the table faster than you'd think possible.
  • That honey-sriracha glaze tastes like you spent hours in the kitchen, but the truth is you're just whisking five ingredients together.
  • It's one of those meals that feels healthy and indulgent at the same time, with creamy avocado and crispy edamame in every bite.
02 -
  • Don't walk away from the salmon once that glaze hits the pan—the honey can burn if you're not paying attention, and one scorched batch taught me this the hard way.
  • Avocados brown fast once sliced, so I slice them right as I'm assembling bowls rather than prepping everything ahead.
  • The difference between undercooked and perfectly cooked salmon is literally 30 seconds, so set a timer and trust it more than you trust your eyes.
03 -
  • If your salmon starts sticking to the pan despite being nonstick, give it a full minute longer before trying to flip—the proteins need time to release on their own.
  • The secret to restaurant-quality rice is that 10-minute rest after cooking with the lid on—it lets the grains finish steaming and separates them perfectly.
Go back