Honey Sriracha Salmon Bowls
These honey sriracha salmon bowls bring together sticky-sweet caramelized salmon, fluffy rice, and quick-pickled cucumbers in just 30 minutes — all from one skillet. A glossy, spicy-sweet glaze clings to every bite, making this the weeknight dinner that beats takeout.
Equipment
- 12-inch nonstick skillet or well-seasoned cast iron
- Small Mixing Bowl
- Medium Bowl
- Measuring Cup
- Tongs
- Rice cooker or saucepan (optional)
Ingredients
For the Salmon and Sauce
- 1.5 pounds salmon fillet, cut into 4 equal portions
- 1/4 cup honey
- 2-3 tablespoons sriracha
- 3 tablespoons soy sauce or tamari (use tamari for gluten-free)
- 2 cloves garlic, grated
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 tablespoon neutral oil (avocado or canola)
- Salt and freshly ground black pepper, to taste
For the Bowls
- 2 cups cooked jasmine rice or your favorite grain
- 1 English cucumber, thinly sliced
- 2 tablespoons rice vinegar (for the quick pickle)
- 1 teaspoon sugar
- Sesame seeds, sliced scallions, and fresh cilantro, for topping
- 1 tablespoon toasted sesame oil, for drizzling (optional)
Instructions
- Start the rice first because it takes the longest. If you are using a rice cooker, set it and forget it; if making it on the stove, get it simmering before you touch the salmon.
- In a small bowl, whisk together the honey, sriracha, soy sauce, grated garlic, rice vinegar, and cornstarch slurry. Set it aside, and give it a good stir right before using because the cornstarch settles at the bottom.
- Pat the salmon fillets completely dry with paper towels. Moisture is the enemy of crispy skin, so do not skip this step.
- Sprinkle both sides of the salmon with a pinch of salt and pepper. Keep the seasoning light because the sauce has plenty of flavor.
- Heat a 12-inch skillet over medium-high heat and add about a tablespoon of neutral oil. When the oil shimmers, place the salmon in the pan skin-side down and press gently for 5 seconds. Cook for 4-5 minutes without moving it, until the edges turn opaque and the skin is crispy.
- Flip the salmon with tongs and cook the flesh side for 2-3 minutes, until it flakes easily with a fork but is still moist in the center. If using a thermometer, look for 125-130°F at the thickest part. Transfer the salmon to a plate.
- Pour the sauce mixture into the still-hot pan. It will bubble immediately. Stir constantly for 1-2 minutes, letting it reduce until it is glossy and thick enough to coat the back of a spoon. Do not walk away — it can go from perfect to scorched quickly.
- Turn the heat to low, return the salmon to the pan, and spoon the thick glaze over each fillet a few times. Do not let it simmer for more than a minute; you are just coating, not poaching.
- While everything cooks, toss the sliced cucumber with 2 tablespoons rice vinegar and 1 teaspoon sugar in a medium bowl. Let it sit, stirring once or twice, until tangy and slightly softened.
- Divide the rice between four bowls, top each with a glazed salmon fillet, and add a generous handful of pickled cucumbers. Sprinkle with sesame seeds, scallions, and cilantro, then drizzle any remaining sauce from the pan over the top.
Notes
Make it gluten-free by swapping the soy sauce for tamari; for a low-carb version, use cauliflower rice instead of jasmine. Store salmon and rice in separate airtight containers in the fridge for up to 3 days, and keep the pickled cucumbers in their own jar for up to 5 days. Reheat the salmon gently in a skillet with a splash of water over medium-low heat for about 2 minutes per side.