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Honey Sriracha Glazed Salmon Bowls

A quick and flavorful weeknight meal featuring salmon glazed with a sweet and spicy honey sriracha sauce, served over jasmine rice with fresh vegetables.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 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
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 cloves garlic, 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 pieces green onions, thinly sliced
  • 1 tablespoon sesame seeds
  • Lime wedges for serving

Method
 

Preparation
  1. Cook rice according to package directions so it is ready when salmon finishes.
  2. Steam broccoli or edamame and prep carrots and cucumber. Keep veggies bright and slightly crisp.
Making the Glaze
  1. In a small saucepan over medium-low heat combine honey, sriracha, soy sauce, rice vinegar, sesame oil, garlic, and ginger.
  2. Bring to a gentle simmer, stirring. If you want a thicker glaze, whisk in the cornstarch slurry and simmer for 1 minute until glossy. Remove from heat.
Cooking the Salmon
  1. Preheat oven to 425°F (220°C).
  2. Pat salmon dry, then season lightly with salt and pepper. Brush both sides with a little olive oil to prevent sticking.
  3. Place salmon skin-side down on a parchment-lined baking sheet or in a lightly oiled ovenproof skillet. Roast for 8-10 minutes until mostly opaque.
  4. Brush a generous layer of glaze over each fillet and return to oven, roasting for an additional 2-4 minutes until glaze is shiny and salmon flakes easily with a fork.
  5. For a caramelized top, switch to broil for 1-2 minutes while watching closely.
Assembling the Bowls
  1. Divide rice among bowls.
  2. Top with steamed veg, shredded carrots, and the glazed salmon fillet.
  3. Drizzle any remaining glaze over the bowl, and finish with green onions, sesame seeds, and a squeeze of lime.

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.