Description
A bold and balanced recipe featuring tender salmon glazed in a sweet and spicy sauce, served over jasmine rice with fresh vegetables. Perfect for quick weeknight dinners or meal prep.
Ingredients
For the Salmon
4 salmon fillets (about 6 ounces each, skin on or off)
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
For the Sweet & Spicy Glaze
¼ cup honey
2 tablespoons soy sauce (low sodium preferred)
1 tablespoon sriracha (adjust to spice tolerance)
1 tablespoon rice vinegar
2 teaspoons sesame oil
2 cloves garlic, minced
1 teaspoon freshly grated ginger
For the Bowls
2 cups jasmine rice (uncooked)
3 cups water (or chicken broth for more flavor)
1 large cucumber, thinly sliced
1 large carrot, julienned or shredded
1 red bell pepper, thinly sliced
1 avocado, sliced
2 green onions, finely chopped
2 tablespoons sesame seeds (toasted if possible)
Optional Garnishes
Lime wedges
Extra sriracha or chili flakes
Pickled ginger
Instructions
Cook the Rice: Rinse rice until water runs clear. Combine with 3 cups water (or broth). Bring to boil, cover, and simmer for 15 minutes. Let rest 5 minutes before fluffing.
Prepare the Glaze: In a saucepan, whisk honey, soy sauce, sriracha, vinegar, sesame oil, garlic, and ginger. Simmer 3–4 minutes until glossy. Remove from heat.
Season the Salmon: Pat salmon dry. Rub with olive oil, season with salt and pepper.
Cook the Salmon: Heat skillet on medium-high. Cook salmon skin-side down 4–5 minutes. Flip and cook 3–4 minutes until flesh flakes.
Glaze the Salmon: Lower heat. Spoon glaze over salmon. Coat evenly until caramelized.
Assemble Bowls: Divide rice into 4 bowls. Arrange cucumber, carrot, pepper, and avocado. Top with salmon and drizzle remaining glaze.
Garnish & Serve: Add green onions, sesame seeds, and lime. Serve hot.
Notes
Keep rice and vegetables separate when storing to preserve freshness.
Double the glaze recipe if you like extra sauce.
Substitute proteins or grains for variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 14 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 75 mg
Keywords: Sweet and spicy salmon, salmon rice bowl, honey sriracha salmon