Save A vibrant, spicy-sweet salmon served over fragrant jasmine rice with crisp cucumbers and fresh herbs. Perfect for a quick, healthy dinner with a kick.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
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The first time I made this sriracha glazed salmon, I was searching for a way to add bold flavor to a weeknight meal without spending hours in the kitchen. The result surprised everyone at the table: the perfect mix of heat, sweetness, and freshness.
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Ingredients
- Salmon fillets: 4 skinless, about 150 g each
- Sriracha sauce: 2 tbsp
- Honey: 2 tbsp
- Soy sauce: 1 tbsp (use tamari for gluten free)
- Lime juice: 1 tbsp
- Olive oil: 1 tbsp
- Garlic clove: 1, minced
- Black pepper: 1/4 tsp
- Jasmine rice: 1 1/2 cups
- Water: 2 cups
- Salt: 1/2 tsp
- Cucumber: 1 large, diced
- Green onions: 2, thinly sliced
- Rice vinegar: 1 tbsp
- Sesame oil: 1 tbsp
- Sesame seeds: 1 tbsp (optional)
- Fresh cilantro or mint: 2 tbsp, chopped
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Instructions
- Prep Salmon and Oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Make Sriracha Glaze:
- In a small bowl, whisk sriracha, honey, soy sauce, lime juice, olive oil, minced garlic, and black pepper.
- Glaze Salmon:
- Arrange salmon fillets on the baking sheet. Brush generously with glaze, saving a bit for later.
- Bake Salmon:
- Bake for 10 to 12 minutes until just cooked and flaky. Brush with remaining glaze. Broil 1 to 2 minutes until caramelized.
- Cook Rice:
- Rinse jasmine rice. Combine rice, water, and salt in a saucepan. Boil, reduce to low, cover, and cook 12 to 15 minutes until tender. Let stand 5 minutes.
- Finish Rice:
- Fluff rice, stir in cucumber, green onions, rice vinegar, sesame oil, sesame seeds, and herbs.
- Serve:
- Divide rice among plates, top with salmon. Garnish with extra herbs and sesame seeds.
Save Watching my family dig in and ask for seconds on a busy night is always so satisfying. This recipe finds its way to our table every month!
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Required Tools
Baking sheet, mixing bowls, saucepan with lid, knife, cutting board, and a basting brush make this recipe simple to prepare.
Allergen Information
Contains fish, soy, and sesame. Check all condiments and labels for allergens and gluten if needed.
Nutritional Information (per serving)
Calories: 430, Total Fat: 14 g, Carbohydrates: 44 g, Protein: 30 g
Save 
This Sriracha glazed salmon brings bold flavor and freshness with minimal effort. Perfect for weeknights or impressing friends!
Recipe FAQ
- → How do I achieve the perfect glaze on the salmon?
Brush the salmon fillets generously with the sriracha glaze before baking, and reserve some to apply near the end. Broil for 1–2 minutes to caramelize the glaze without burning.
- → Can I substitute jasmine rice with another type?
Yes, basmati or long-grain rice can be used, though jasmine brings a floral aroma that complements the flavors best.
- → What herbs work well in the cucumber rice?
Fresh cilantro or mint add brightness and pairing well with the cucumber for a refreshing finish.
- → How spicy is the sriracha glaze, and can it be adjusted?
The glaze offers a medium heat balanced by honey’s sweetness; increase sriracha for more kick or reduce for milder flavor.
- → Is this dish suitable for a gluten-free diet?
Use tamari instead of soy sauce to make it gluten-free, and ensure all condiments used are free from gluten-containing ingredients.
