Save to Pinterest Salmon fillets are brushed with a zesty blend of sriracha, honey, soy sauce, and lime, then roasted until caramelized. Fragrant jasmine rice is combined with crisp cucumber, sliced green onions, and a splash of rice vinegar, then finished with sesame oil, seeds, and fresh herbs. Serve the sticky salmon over the cool cucumber rice and top with extra herbs for a lively, balanced flavor. This dish comes together quickly for an impressive, healthy weeknight option bursting with Asian-inspired freshness and spicy-sweet kick.
Spicy sweet Sriracha Glazed Salmon on cool cucumber jasmine rice is one of the fastest vibrant dinners I rely on when I want bold flavors but minimal fuss. The sticky glaze packs a thrilling kick and the fresh herbs make every bite pop. This is my go-to for healthy weeknights when I crave something energizing and restaurant-worthy without complicated steps.
I first made this for friends who love spicy food and it instantly became our most requested dinner. The sweet salmon glaze paired with herby cucumber rice won over even my picky eaters.
Ingredients
- Salmon fillets: choose fresh center-cut fillets for best taste and texture
- Sriracha sauce: brings the signature spicy heat ensuring vibrant flavor
- Honey: adds a glossy sweet finish and balances out the sriracha
- Soy sauce: enhances umami try tamari for gluten-free
- Lime juice: adds bright acidity and makes the glaze lively
- Olive oil: ensures moist salmon and helps glaze cling
- Garlic: freshly minced for punchy aroma and savoriness
- Black pepper: cracks freshly for warm subtle bite
- Jasmine rice: offers fragrant fluffy contrast to the bold glaze
- Water: use filtered for pure flavor in rice
- Salt: seasons the rice making it more flavorful
- Cucumber: pick firm ones for the best crunch and freshness
- Green onions: provide mild zest and color
- Rice vinegar: gives sharpness that perks up the rice mix
- Sesame oil: think toasted for deeper nutty aroma
- Sesame seeds: optional but add extra texture and toasty flavor
- Fresh cilantro or mint: choose vibrant leaves and chop just before serving for biggest impact
Instructions
- Prep the Oven and Sheet
- Preheat oven to 400 degrees Fahrenheit or 200 degrees Celsius and line a baking sheet with parchment paper. This helps salmon cook evenly and cleanup is easy.
- Mix the Sriracha Glaze
- In a small bowl whisk together sriracha honey soy sauce lime juice olive oil minced garlic and black pepper. Keep whisking until completely smooth for even coating later.
- Glaze and Arrange Salmon
- Place salmon fillets spaced on your lined baking sheet. Brush each fillet generously with the sriracha glaze saving a little to finish later.
- Bake then Broil for Perfect Finish
- Bake salmon for 10 to 12 minutes until just opaque and flaking easily. Once cooked brush with the last of the glaze and broil on high for 1 to 2 minutes to caramelize the top but watch closely.
- Make Cucumber Jasmine Rice
- Rinse jasmine rice under cold water until water runs clear to remove extra starch. Add rice water and salt to a saucepan. Bring to a boil then reduce heat to low cover and simmer 12 to 15 minutes until tender and fluffy. Remove from heat and let stand covered 5 minutes.
- Finish Rice with Crisp Veggies
- Fluff rice with a fork. Stir in diced cucumber green onions rice vinegar sesame oil sesame seeds and chopped fresh herbs for a cool crunchy finish.
- Plate and Garnish
- Divide cucumber rice among plates and top with a salmon fillet. Sprinkle with extra herbs and sesame seeds if you like for visual pop and added freshness.
Save to Pinterest The combination of sriracha and honey is one of my favorites in the kitchen because it turns simple salmon into a show stopping meal every time. My mom loves adding extra mint and watching everyone dig into the bright colors makes this feel extra special at family dinner.
Storage Tips
Store leftovers in an airtight container for up to two days in the fridge. Reheat gently in a microwave for best texture or enjoy cold as a salad bowl lunch. The rice can be refreshed with a drizzle of extra rice vinegar if it dries out.
Ingredient Substitutions
If you do not have jasmine rice you can use basmati or brown rice for added nuttiness. Maple syrup works in place of honey for a vegan version. For extra crunch you can fold in thinly sliced radishes or snap peas.
Serving Suggestions
This dish shines as a main but can be sliced and served on a salad bowl or wrapped into lettuce leaves for a summery handheld meal. Pair with crisp white wine or sparkling water with lime for an easy entertaining dinner.
Cultural Historical Context
Sriracha originated in Thailand but is now beloved worldwide especially for fusion dishes like glazed salmon. The combo of cool rice and spicy fish is a nod to classic Asian contrasts meant to balance fire and refreshment in one meal.
Seasonal Adaptations
In summer use extra herbs and swap in garden vegetables like snap peas or shredded carrot for the rice. In winter try roasted squash as a starchy base under the salmon for a heartier meal.
Save to Pinterest Friends have made this recipe for date nights and told me it impresses every time. One reader swapped in trout and was thrilled with the results. Another shared that her kids now ask for spicy salmon on their birthday.
Recipe Questions & Answers
- → Can I use another type of fish?
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Yes, trout or cod can substitute for salmon, though cooking times may vary based on thickness.
- → Is it possible to make this dish gluten-free?
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Absolutely, simply swap soy sauce for tamari to keep the meal gluten-free.
- → What herbs work best for garnish?
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Cilantro, mint, or a blend add freshness. You can try parsley or basil as alternatives.
- → How spicy is the glaze?
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It has a moderate heat. Adjust sriracha quantity to taste or add more honey for extra sweetness.
- → Can I prep the rice ahead?
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Yes, make the rice a day in advance; add cucumber and herbs just before serving for best texture.
- → What can I serve with this dish?
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Pair with steamed veggies or a light green salad to round out the meal.
