Honey Sriracha Salmon Recipe

Rinse and cook

Rinse jasmine rice under cold water until the water runs mostly clear. Combine rinsed rice, 2 1/4 cups water and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover and simmer for 15 minutes without lifting the lid. Remove from heat and let steam, covered, for 10 minutes. Fluff with a fork and stir in 1 tsp butter if using; keep warm.

Make the sauce

In a small bowl whisk together 6 tbs honey, 3 tbs sriracha, 2 tbs soy sauce, 1 tbs rice vinegar, 1 tbs lime juice, 1 tsp minced garlic and 1 tsp sesame oil until smooth. If the sauce is too thick for drizzling, whisk in up to 2 tbs warm water, 1 tbs at a time, to reach desired consistency. Taste and adjust heat by adding more honey to mellow or more sriracha to increase spice. Reserve about 2 tbs of sauce for glazing the salmon while cooking and keep the remainder warm or at room temperature for serving.

Prepare and grill

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Toss trimmed asparagus with 1 tbs olive oil, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp lemon zest if using. Place asparagus perpendicular to grill grates and cook for 6–8 minutes, turning occasionally, until tender-crisp and lightly charred. Transfer to a plate and keep warm.

Season and sear

Pat salmon fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper (divide between fillets). Heat 2 tbs olive oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and press gently with a spatula for 10 seconds to ensure even contact. Cook skin-side down for 4–5 minutes without moving, until skin is crisp and salmon is cooked about two-thirds of the way up the sides.

Glaze and finish

Flip fillets carefully and cook on the flesh side for 1–2 minutes. Brush the tops with about half of the reserved honey sriracha sauce (≈2 tbs) and cook another 30–60 seconds to slightly caramelize the glaze and finish cooking. Internal temperature should read 125–130°F (52–54°C) for medium-rare to medium, or cook a minute longer for well done. Remove salmon to a tray and spoon a little of the remaining sauce over each fillet.

Divide jasmine rice among 4 plates, top with a salmon fillet, and arrange grilled asparagus alongside. Drizzle extra honey sriracha sauce over the salmon and rice as desired. Sprinkle toasted sesame seeds and sliced green onions over the dish. Serve with lemon wedges on the side for squeezing.