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Honey Sriracha Salmon Bowls

Honey sriracha salmon bowls with sticky sweet-and-spicy glaze are seared until golden, then caramelized in the pan for crisp edges. Serve over fluffy jasmine rice with crunchy purple cabbage, carrots, and creamy avocado for a colorful, takeout-style dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

Salmon & Glaze
  • 4 salmon fillets about 6 oz each, skin removed
  • 3 tbsp honey
  • 2 tbsp sriracha
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 garlic cloves, minced
  • 1 tsp fresh ginger grated
  • 1 tsp sesame oil
Bowls
  • 3 cup jasmine rice cooked
  • 1 cup purple cabbage shredded
  • 1 cup carrots shredded
  • 1 avocado sliced
  • 2 green onions sliced
  • 1 tbsp sesame seeds
  • 1 lime wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Make the honey sriracha glaze
  1. Whisk together honey, sriracha, soy sauce, rice vinegar, garlic, ginger, and sesame oil until smooth and glossy, about 30 seconds, and set aside.
Sear and caramelize the salmon
  1. Heat a hot skillet over high heat, then add salmon fillets and sear for 3–4 minutes per side until golden and just cooked through, with crisping around the edges.
  2. Pour the honey sriracha sauce into the skillet and spoon it over the salmon as it thickens and caramelizes for 1–2 minutes, until sticky and lacquered with darkened caramel spots.
Assemble the bowls
  1. Divide cooked jasmine rice among bowls, spreading it into an even base so toppings stay piled up.
  2. Top each bowl with glazed salmon, then add purple cabbage and carrots for crunch and color.
  3. Finish with sliced avocado, green onions, sesame seeds, and serve with a lime wedge; drizzle any extra glaze from the pan over the top.

Notes

Pro tip: for the crispiest edges, pat the salmon dry and sear without moving it until it releases easily from the pan. Refrigerate leftovers in a sealed container up to 3 days; rewarm gently in a skillet until just hot. Freezing is not recommended because the glaze can lose its cling. Dietary swap: use tamari instead of soy sauce for a gluten-free version.