# Chili Honey Garlic Salmon Bowls

Sticky, caramelized salmon glazed with chili, honey, and garlic over fluffy rice with crisp vegetables — a weeknight bowl that punches well above its effort level.

_Dinner_

Prep: 15 min · Cook: 20 min · Total: 35 min · Yields: 4 servings

## Ingredients

- 1 ½ cups jasmine rice (rinsed)
- 4 piece salmon fillets (skin-on, about 6 oz each)
- ½ tsp kosher salt
- ¼ tsp black pepper
- 3 tbsp honey
- 2 tbsp soy sauce (low-sodium)
- 1 tbsp sriracha (or chili garlic sauce)
- 1 tsp chili flakes
- 4 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 1 tbsp rice vinegar
- 2 tbsp olive oil
- 2 cups edamame (shelled, thawed if frozen)
- 2 medium Persian cucumbers (thinly sliced)
- 2 cups shredded red cabbage
- 2 tbsp sesame oil
- 1 tbsp sesame seeds (toasted)
- 3 piece scallions (thinly sliced)

## Instructions

1. Cook the 1.5 cups jasmine rice according to package directions. Fluff with a fork and keep covered until serving.
2. While the rice cooks, whisk together the 3 tbsp honey, 2 tbsp soy sauce, 1 tbsp sriracha, 1 tsp chili flakes, 4 cloves minced garlic, 1 tbsp grated ginger, and 1 tbsp rice vinegar in a small bowl. Set the glaze aside.
3. Pat the 4 salmon fillets completely dry with paper towels, then season both sides with the 0.5 tsp kosher salt and 0.25 tsp black pepper.
4. Heat the 2 tbsp olive oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering.
5. Place the salmon fillets skin-side down in the skillet. Press gently for the first 30 seconds to prevent curling. Sear undisturbed for 4–5 minutes until the skin is crisp and the flesh is opaque about two-thirds of the way up.
6. Flip the salmon and cook for 1 minute more, then pour the honey garlic glaze over the fillets. Spoon the glaze over the fish continuously for 1–2 minutes until it thickens and coats the salmon. Remove from heat.
7. While the salmon finishes, toss the 2 cups shredded red cabbage and 2 medium sliced cucumbers with the 2 tbsp sesame oil and a pinch of salt in a bowl.
8. Divide the cooked rice among 4 bowls. Arrange the sesame-dressed cabbage, cucumber, and 2 cups edamame alongside the rice.
9. Place one glazed salmon fillet on top of each bowl, spooning any remaining pan glaze over the fish.
10. Garnish each bowl with the 1 tbsp toasted sesame seeds and 3 sliced scallions. Serve immediately.

## Tip

> Don't move the salmon during those first 4–5 minutes skin-side down — the skin will release naturally from the pan once it's properly crisped. Forcing it early tears the skin and loses the texture contrast that makes the bowl.

Tags: weeknight, 30-minute, one-pan, gluten-free

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Canonical: https://just-recipes.io/recipes/chili-honey-garlic-salmon-bowls