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🐟 Seafood

Sticky glazed salmon bowls

Sweet, spicy, sticky, crunchy, very bowl-maxxing

⏱️ Time estimate: about 30 minutes

Salmon fillets get a honey-soy-sriracha glaze and land over rice with cucumber salad, sriracha mayo, herbs, crispy onions, and whatever freezer edamame you have lurking around.

Sticky glazed salmon bowl with rice and cucumber salad

Ingredients

For the salmon

  • 2 salmon fillets
  • 1 teaspoon flaky salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 2 cloves garlic, crushed
  • 1 tablespoon olive oil
  • 3 tablespoons runny honey
  • 2 tablespoons soy sauce
  • 1 tablespoon sriracha

For the cucumber salad and sauce

  • 3/4 English cucumber, thinly sliced
  • 1 clove garlic, crushed
  • 1 tablespoon olive oil
  • 1/2 tablespoon chili crisp
  • Pinch of sea salt
  • 2 tablespoons mayo
  • 1/2 to 1 tablespoon sriracha

For serving

  • Cooked rice
  • Edamame or other vegetables
  • Crispy onions
  • Fresh herbs

Instructions

  1. Make the cucumber salad. Toss the cucumber with garlic, chili crisp, salt, and olive oil.
  2. Mix the mayo. Stir the mayo and sriracha together with a splash of water to make it drizzleable.
  3. Cook the salmon. Season the salmon with salt, paprika, garlic powder, and onion powder. Sear in a lightly oiled pan over medium heat for about 4 minutes, flip, and cook 1 minute more. Remove from the pan.
  4. Make the glaze. Add the olive oil and garlic to the same pan over low heat, then stir in the honey, soy sauce, and sriracha. Let it bubble until thick and sticky.
  5. Assemble. Bowl up the rice, cucumber salad, edamame, and salmon. Spoon over the glaze, then finish with herbs, crispy onions, and the sriracha mayo.