Sriracha Glazed Salmon Cucumber (Printable Version)
Salmon glazed with sriracha, served atop jasmine rice tossed with cucumber, herbs, and sesame for a fresh, easy dinner.
# What You'll Need:
→ Salmon Fillets & Glaze
01 - 4 skinless salmon fillets (approximately 5 oz each)
02 - 2 tablespoons sriracha sauce
03 - 2 tablespoons honey
04 - 1 tablespoon soy sauce (use tamari for gluten-free option)
05 - 1 tablespoon freshly squeezed lime juice
06 - 1 tablespoon olive oil
07 - 1 garlic clove, finely minced
08 - 1/4 teaspoon ground black pepper
→ Cucumber Rice
09 - 1 1/2 cups jasmine rice
10 - 2 cups water
11 - 1/2 teaspoon salt
12 - 1 large cucumber, diced
13 - 2 green onions, thinly sliced
14 - 1 tablespoon rice vinegar
15 - 1 tablespoon sesame oil
16 - 1 tablespoon sesame seeds (optional)
17 - 2 tablespoons chopped fresh cilantro or mint
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper for easier cleanup.
02 - In a small mixing bowl, combine sriracha, honey, soy sauce, lime juice, olive oil, minced garlic, and black pepper. Whisk until emulsified and set aside.
03 - Place salmon fillets evenly spaced on the prepared baking sheet. Generously brush with sriracha glaze, reserving a portion for finishing.
04 - Bake salmon fillets for 10 to 12 minutes until just cooked through and flaky. Brush fillets with remaining glaze, then broil for 1 to 2 minutes or until top is caramelized.
05 - Rinse jasmine rice under cold water until water runs clear. In a saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover with a lid, and simmer for 12 to 15 minutes until tender. Remove from heat and let stand covered for 5 minutes.
06 - Fluff cooked rice with a fork. Add diced cucumber, sliced green onions, rice vinegar, sesame oil, sesame seeds (if using), and fresh chopped herbs. Mix gently until well combined.
07 - Divide cucumber rice evenly among serving plates. Arrange glazed salmon on top and garnish with additional herbs and sesame seeds if desired.
# Expert Insights:
01 -
- Easy to make with pantry staples and fresh produce
- Ready in half an hour from start to finish
- Balanced in flavor with heat sweetness and tang
- Crispy cool cucumber rice is refreshing alongside the rich salmon
- Versatile for gluten-free and dairy-free diets
02 -
- High in lean protein and healthy fats
- Perfect for meal prepping or batch cooking
- Remains moist and flavorful when reheated
03 -
- Choose salmon fillets with uniform thickness so they cook evenly
- Pick cucumbers with thin skin for best taste
- Always taste the glaze and adjust sriracha for your ideal heat