Sriracha Glazed Salmon Cucumber Rice

This Sriracha glazed salmon with cucumber rice is my answer to a weeknight dinner that feels special but comes together in half an hour. The spicy-sweet glaze caramelizes over tender salmon, and the herby cucumber rice serves as a cooling base that makes every bite vibrant and fresh.

I first made this for my sister on one of those sticky summer nights when neither of us wanted to cook but craved something exciting. I have been making it ever since for casual dinners and it never fails to impress.

Ingredients

• Salmon fillets: the star of the dish choose fresh center-cut fillets for uniform cooking and buttery texture
• Sriracha: brings the signature heat use your favorite brand for consistent kick
• Honey: balances out the spice look for pure honey with no additives
• Soy sauce or tamari: adds umami and saltiness opt for low-sodium if you prefer
• Lime juice: brightens the glaze always use fresh limes for best flavor
• Olive oil: helps the glaze adhere and keeps salmon moist select extra virgin for a subtle fruity note
• Garlic: infuses depth mince it finely to avoid raw bits
• Black pepper: a gentle bite and complements the heat use freshly ground for best aroma
• Jasmine rice: the base of the dish provides floral fragrance rinse thoroughly for fluffiest grains
• Water: just enough to cook the rice perfectly
• Salt: seasons the rice and enhances its flavor use kosher salt for predictability
• Large cucumber: adds refreshing crunch go for a firm unblemished cucumber
• Green onions: offer a light onion finish look for ones with crisp green tops
• Rice vinegar: lends a gentle tang stick with unseasoned for clean acidity
• Sesame oil: nutty aroma and flavor toasted sesame oil is key here
• Sesame seeds: optional but bring extra crunch use toasted for more flavor
• Fresh cilantro or mint: chopped herbs for a final pop go with whichever smells most fragrant at the market

Instructions

Prep the Baking Sheet:

Line a large baking sheet with parchment paper to prevent salmon from sticking and make cleanup effortless

Mix the Glaze:

In a small mixing bowl combine sriracha honey soy sauce lime juice olive oil minced garlic and black pepper Whisk until completely blended and glossy

Glaze the Salmon:

Lay salmon fillets on the baking sheet leaving space between each one Generously brush all sides with the sriracha glaze Save a little glaze for finishing after baking

Roast and Broil:

Bake salmon in a preheated 400-degree Fahrenheit oven for 10 to 12 minutes You are looking for the flesh to become opaque and just start to flake easily near the thickest point Then brush with the remaining glaze and broil for 1 to 2 minutes until the top caramelizes with shiny dark spots

Cook the Rice:

While salmon is roasting rinse jasmine rice several times under cold water until the water runs almost clear Combine rice water and salt in a saucepan Bring to a boil over high heat stir briefly lower heat to the barest simmer cover with a tight-fitting lid and cook without lifting for 12 to 15 minutes Then remove from heat keep covered and let it steam for 5 more minutes

Make the Cucumber Rice:

Fluff the hot rice with a fork and move it to a large mixing bowl Gently fold in diced cucumber green onions rice vinegar sesame oil sesame seeds and your favorite chopped herbs Mix just until everything is evenly distributed and rice is room temperature

Assemble and Serve:

Divide the cucumber rice onto plates Place a salmon fillet on each mound Spoon any glaze from the pan over the top Garnish with more herbs or a sprinkle of sesame seeds if you like

Save

The honey is my secret favorite here because it creates those glossy caramelized edges on salmon that everyone at my table tries to steal. This recipe became a family favorite when my nephew who usually avoids spicy food asked for extra glaze.

Storage Tips

Keep any leftover salmon and cucumber rice in separate airtight containers in the fridge for up to 2 days For best results reheat salmon gently in the oven or air fryer and bring cucumber rice to room temperature before serving The rice is also great cold in a next day lunch bowl with sliced avocado

Ingredient Substitutions

If you need this dish gluten free be sure to swap out soy sauce for tamari For an even lighter meal use brown rice or quinoa instead of jasmine rice For extra crunch radishes or snap peas work beautifully stirred into the rice Lastly maple syrup stands in for honey if required

Serving Suggestions

I love pairing this with thinly sliced radish and extra lime wedges on the side or even piling everything onto tender lettuce leaves for a fun hand-held version If you are celebrating serve with a chilled Sauvignon Blanc or crisp Asian lager

Cultural and Seasonal Notes

This recipe brings together classic Asian flavors with the ease of Western-style preparation Sriracha and honey balance spice and sweet the way many Thai and Vietnamese sauces do For summer menus this is a refreshing alternative to heavier teriyaki or sweet chili meals and it adapts easily throughout the year

Success Stories

A friend of mine prepped this entire meal for her busy weeknights and reported it reheated beautifully I have served it to picky eaters and got rave reviews The first time I made this for company I doubled the sauce so there would be no squabbling over the caramelized bits Best idea ever

Freezer Meal Conversion

While this dish is best with fresh salmon you can freeze uncooked glazed fillets in a freezer safe bag up to two months Thaw in the fridge overnight and proceed with the recipe The cucumber rice is best made fresh but extra plain cooked jasmine rice can be frozen and stirred with the fresh add-ins when serving

Save

I learned the hard way not to skip the parchment for the salmon or cleaning the pan gets sticky fast

Recipe FAQs

→ How spicy is the salmon glaze?

The glaze combines sriracha and honey, offering moderate heat balanced with sweetness. Adjust sriracha for more or less spice.

→ Can I prepare the rice ahead of time?

Yes, jasmine rice can be made in advance. Stir in cucumber, herbs, and seasoning just before serving for best freshness.

→ What are good herb options?

Cilantro and mint add a fresh, aromatic note. You can also use parsley or basil to suit your personal taste.

→ Is this dish suitable for gluten-free diets?

Yes, substitute tamari for soy sauce and check labels to ensure all seasonings and condiments are gluten-free.

→ How do I make the salmon extra caramelized?

After baking, broil the glazed salmon for 1–2 minutes to achieve deeper caramelization and color.

→ What can I serve alongside?

This pairs well with sliced radishes for crunch, a fresh salad, or a crisp white wine or light beer.