Name: Honey Sriracha Glazed Salmon Bowls
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Ingredients: 4 pieces salmon fillets (about 6 oz each), skin on if possible, fresh and firm; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon olive oil (to brush on salmon); 1/4 cup honey (use runny honey for easier glazing); 2 tablespoons sriracha (adjust for heat); 2 tablespoons low-sodium soy sauce (or tamari for gluten-free); 1 tablespoon rice vinegar; 1 teaspoon toasted sesame oil; 2 cloves garlic, minced; 1 teaspoon freshly grated ginger (optional for brightness); 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thicker glaze); 2 cups cooked jasmine or brown rice (about 1 cup dry); 1 cup steamed edamame or broccoli florets; 1 cup shredded carrots or thinly sliced cucumber; 2 pieces green onions, thinly sliced; 1 tablespoon sesame seeds; Lime wedges for serving

Spread the love

Jump to Recipe

Introduction

I first stumbled onto this Honey Sriracha Glazed Salmon Bowls idea on a rainy weeknight when I needed something fast, flavorful, and comforting. The kitchen smelled of caramelized honey and toasted sesame, and the first bite of glossy, slightly spicy salmon made me smile the way only a simple, well-made meal can. I started pairing the salmon with warm jasmine rice, crisp cucumber, and bright green edamame, and it soon became our go-to weeknight favorite.

The textures and contrasts are what keep me coming back: the sticky sweet-heat glaze, tender flaky salmon, crunchy veg, and fluffy rice. This dish brings that cozy, restaurant-style satisfaction to my table without fuss. For a similar twist on glazed salmon, you might like this air-fryer version I use sometimes: sweet air fryer maple glazed salmon.

What Makes This Recipe Special

This recipe is special because it balances bold flavor with speed and simplicity. It is:

Quick to prepare for busy nights.
Family-approved: kids usually love the sweet glaze while adults appreciate the kick from sriracha.
Flexible and healthy: rich in omega-3 from salmon and easy to adapt to low-carb or gluten-free diets.

You will love it if you want a weeknight dinner that tastes like you spent more time than you actually did.

Ingredients You’ll Need

For the Salmon

4 salmon fillets (about 6 oz each), skin on if possible, fresh and firm
Salt, 1/2 teaspoon
Black pepper, 1/4 teaspoon
1 tablespoon olive oil

For the Honey Sriracha Glaze

1/4 cup honey (use runny honey for easier glazing)
2 tablespoons sriracha (adjust for heat)
2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
2 garlic cloves, minced
1 teaspoon freshly grated ginger (optional for brightness)
1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thicker glaze)

For the Bowls and Garnish

2 cups cooked jasmine or brown rice (about 1 cup dry)
1 cup steamed edamame or broccoli florets
1 cup shredded carrots or thinly sliced cucumber
2 green onions, thinly sliced
1 tablespoon sesame seeds
Lime wedges for serving

Notes

Use low-sodium soy sauce to control salt. For a vegan version, swap salmon for firm tofu and replace honey with maple syrup.
Fresh ingredients make the biggest difference: fresh ginger, garlic, and a good-quality honey.

How to make Honey Sriracha Glazed Salmon Bowls

Step 1: Prep Rice and Veg (10 minutes active, rice cook time separate)

Cook rice according to package directions so it is ready when salmon finishes.
Steam broccoli or edamame and prep carrots and cucumber. Keep veggies bright and slightly crisp.

Step 2: Make the Glaze (5 minutes)

In a small saucepan over medium-low heat combine honey, sriracha, soy sauce, rice vinegar, sesame oil, garlic, and ginger.
Bring to a gentle simmer, stirring. If you want a thicker glaze, whisk in the cornstarch slurry and simmer 1 minute until glossy. Remove from heat.

Step 3: Season Salmon (2 minutes)

Pat salmon dry, then season lightly with salt and pepper.
Brush both sides with a little olive oil to prevent sticking.

Step 4: Cook Salmon in Oven (12-14 minutes at 425°F / 220°C)

Preheat oven to 425°F (220°C).
Place salmon skin-side down on a parchment-lined baking sheet or in a lightly oiled ovenproof skillet.
Roast 8-10 minutes until mostly opaque. Brush a generous layer of glaze over each fillet.
Return to oven and roast 2-4 more minutes until glaze is shiny and salmon flakes easily with a fork. For a caramelized top, switch to broil for 1-2 minutes while watching closely.

Alternative Stovetop Method (8-10 minutes)

Heat a tablespoon of oil in a nonstick skillet over medium-high.
Sear salmon skin-side down 3-4 minutes until crisp, flip, cook 2-3 minutes, then spoon glaze on and cook 1-2 more minutes until cooked through.

Step 5: Assemble Bowls (2-3 minutes)

Divide rice among bowls. Top with steamed veg, shredded carrots, and the glazed salmon fillet.
Drizzle any remaining glaze over the bowl, and finish with green onions, sesame seeds, and a squeeze of lime.

Visual cues: salmon is done when it is opaque through the thickest part and flakes easily; glaze should be glossy and slightly sticky.

Tips & Recipe Variations

Use room-temperature salmon for even cooking.
Brush glaze at the end to prevent burning and to keep sugars from scorching.
Cook salmon to medium (125°F / 52°C) for the juiciest results; it will carryover cook while resting.
To make this gluten-free, use tamari or coconut aminos instead of soy sauce.
Vegetarian option: swap salmon for firm tofu or tempeh, press tofu well and pan-fry until golden before glazing.
Low-carb option: serve over cauliflower rice or a bed of mixed greens.
Leftovers store in an airtight container in the fridge for up to 3 days. Reheat gently in a 300°F oven until warmed, or briefly in a skillet to retain texture.
Freezing: you can freeze cooked salmon, but texture may be slightly softer after thawing. For best quality, freeze before glazing.

How to Serve

Pair with a crisp cucumber salad, quick pickled red onions, or a simple miso soup.
Drinks: a cold lager, crisp Riesling, or green tea complement the sweet-spicy profile.
Presentation tip: thinly slice the salmon and fan over rice for an elegant bowl. Add avocado slices for creaminess.
Nutrition note: approximately 450-600 calories per bowl depending on rice and portion sizes; rich in protein and omega-3 fatty acids.

Frequently Asked Questions

Q: Can I make this recipe ahead of time?
A: Yes. Prepare the glaze and rice ahead. Cook salmon right before serving for best texture, or reheat leftovers gently.

Q: Can I freeze the leftovers?
A: You can freeze cooked salmon, but texture can be softer after thawing. Freeze only if needed, and use within 1 month.

Q: What can I use instead of sriracha?
A: Use chili garlic sauce, gochujang thinned with water, or hot sauce to taste. Reduce quantity if using a stronger chili paste.

Q: How do I prevent the dish from becoming watery?
A: Pat salmon and vegetables dry before cooking. Avoid oversteaming vegetables and serve immediately after reheating.

Q: Can I make this gluten-free or vegetarian?
A: Yes. Use tamari or coconut aminos for gluten-free. For vegetarian, swap tofu or tempeh for the salmon and use maple syrup instead of honey if needed.

Review

“This recipe is now my Friday night special. The glaze is perfectly balanced, and the bowls come together so fast. My whole family asks for seconds.” – A satisfied home cook

Conclusion

I hope these Honey Sriracha Glazed Salmon Bowls become as comforting and reliable in your kitchen as they are in mine. They are a small celebration of sweet, spicy, and simple cooking that brings everyone to the table. If you want a reference with photos and step variations, check this detailed guide: Honey Sriracha Salmon Bowls – Eat With Clarity. Please try it, tweak the heat to your taste, and let me know how yours turned out I love hearing what little changes make it perfect for you.