Description
These Irresistibly Spicy Sriracha Honey Salmon Bowls combine perfectly seared salmon fillets coated in a sticky, sweet and spicy honey sriracha glaze, served over fluffy jasmine rice with fresh crisp cucumbers, crunchy carrots, and garnished with green onions and sesame seeds. Ready in just 25 minutes, this dish delivers a balanced harmony of heat, sweetness, and zest that’s perfect for a quick yet flavorful weeknight meal.
Ingredients
Scale
Salmon and Glaze
- 4 thick, boneless Salmon fillets
- 1/4 cup Sriracha Sauce
- 1/4 cup Honey
- 2 tablespoons Soy Sauce
- 2 cloves Garlic, minced
- 1 tablespoon Lime Juice
- 2 tablespoons Olive Oil
Rice and Vegetables
- 1 cup Jasmine Rice
- 1 cup Cucumber, sliced
- 1 cup Carrot, julienned
- 2 tablespoons Green Onions, sliced
- 1 tablespoon Sesame Seeds
Instructions
- Prepare the Salmon: Pat the salmon fillets dry with paper towels and season them lightly with salt to enhance the flavor and ensure a crisp sear.
- Make the Honey Sriracha Glaze: In a bowl, whisk together the Sriracha sauce, honey, soy sauce, minced garlic, and lime juice until smooth and well combined to create a perfect balance of spicy, sweet, and tangy flavors.
- Sear the Salmon: Heat a skillet over medium-high heat and add olive oil. Once hot, place the salmon fillets skin-side down and sear for about 4 minutes without moving them to develop a crispy skin and lock in moisture.
- Flip and Cook with Glaze: Carefully flip the salmon fillets, pour half of the prepared glaze over them, and cook for an additional 3 minutes, allowing the glaze to caramelize and infuse the salmon with flavor.
- Prepare the Rice and Vegetables: While the salmon cooks, prepare jasmine rice according to package instructions until fluffy. Julienne the carrots and slice the cucumbers to add fresh crunch and color to your bowls.
- Assemble the Bowls: Create a base by spooning cooked jasmine rice into bowls, place the glazed salmon fillets over the rice, and arrange the julienned carrots and sliced cucumbers alongside for a balanced plate.
- Drizzle and Garnish: Drizzle the remaining honey sriracha glaze over the assembled bowls. Finish by sprinkling sliced green onions and sesame seeds on top for a vibrant and nutty garnish that enhances texture and flavor.
Notes
- For the best texture, ensure salmon fillets are thick and boneless.
- You can adjust the amount of Sriracha sauce to control the heat level.
- Substitute jasmine rice with brown rice or quinoa for a healthier option.
- Make sure the skillet is hot before searing salmon to get a nice crust.
- Leftovers can be refrigerated for up to 2 days; reheat gently to preserve moisture.
