Sriracha Glazed Salmon Cucumber

Sriracha Glazed Salmon and Cucumber Rice is my go to weeknight dinner when I’m craving something bold yet fresh. The rich heat of sriracha caramelized onto tender salmon fillets contrasts beautifully with cool cucumber rice. It is vibrant satisfying and quick enough to make after work.

Every time I serve this the combo of spicy salmon over refreshing rice wins over even picky eaters. My kids now ask for cucumber rice regularly and my husband has started portioning out extra salmon glaze to drizzle over everything.

Ingredients

• Salmon fillets: fresh salmon is crucial for moist flakiness look for fillets with bright even color and no dry spots
• Sriracha sauce: this packs the heat and tang choose a brand without additives for pure flavor
• Honey: rounds out spice with natural sweetness local honey deepens the glaze
• Soy sauce: adds umami and helps season your glaze tamari is ideal for gluten free meals
• Lime juice: brings brightness and acidity freshly squeezed lime wakes up the overall dish
• Olive oil: promotes caramelization a good extra virgin oil offers richer flavor
• Garlic clove: minced fresh garlic tastes deeper than pre chopped and boosts aromatics
• Black pepper: freshly cracked for pungency and warmth
• Jasmine rice: this aromatic long grain rice absorbs herbs and dressing beautifully buy from a reputable brand for best texture
• Water: filtered water keeps rice soft and clean tasting
• Salt: enhances every component use flaky sea salt if possible
• Large cucumber: gives crunch and cooling effect medium firm cucumbers work best
• Green onions: add mild bite choose vibrant stalks
• Rice vinegar: brightens the rice with gentle acidity look for unseasoned vinegar
• Sesame oil: infuses nuttiness toasted sesame oil has a deeper aroma
• Sesame seeds: bring extra crunch and visual pop optional but I love how they set off the plate
• Fresh cilantro or mint: chopped that final burst of freshness choose tender leafy sprigs

Instructions

Prep the Salmon:

Pat salmon fillets dry and check for pin bones. Place on a parchment lined baking sheet for easier cleanup and even roasting.

Mix the Sriracha Glaze:

In a small bowl whisk together sriracha honey soy sauce lime juice olive oil minced garlic and black pepper until smooth and cohesive. This glaze should look sticky and glossy.

Glaze the Salmon:

Brush each salmon fillet on all sides with the sriracha mixture making sure to coat evenly. Reserve a small amount of glaze for finishing later.

Bake the Salmon:

Place the baking sheet in the oven preheated to four hundred degrees fahrenheit or two hundred degrees celsius. Bake salmon for ten to twelve minutes watching carefully for the change from translucent to opaque. Salmon should flake easily when pressed with a fork.

Caramelize Under Broiler:

Once salmon is cooked brush with reserved glaze. Switch oven to broil and finish for one to two minutes until glaze bubbles and edges brown slightly. This step gives the dish its signature sticky finish.

Prepare the Rice:

While salmon bakes rinse jasmine rice in cold water until water runs almost clear. Drain well then combine with water and salt in a covered saucepan. Bring to a boil over medium high heat reduce to low cover and cook twelve to fifteen minutes. Set aside after cooking for five minutes to steam.

Mix the Cucumber Rice:

Fluff rice gently with a fork. Add diced cucumber green onions rice vinegar sesame oil optional sesame seeds and fresh herbs. Stir gently so vegetables remain crisp and rice stays fluffy.

Plate and Serve:

Divide cucumber rice among four plates. Top with sriracha glazed salmon garnishing with extra herbs and sesame seeds if desired. Serve immediately while salmon is warm and rice is aromatic.

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This meal reminds me of family weekends spent experimenting with glazes and herbs. My absolute favorite part is the moment the salmon catches that sticky caramelization under the broiler and the aroma fills the kitchen. The first time I tried cucumber in the rice it was on a hot summer night and my kids could not stop raving.

Storage Tips

For best freshness store leftover salmon and rice separately in airtight containers for up to two days in the fridge. Reheat salmon gently in the oven to preserve texture and rice with a splash of water to restore moisture.

Ingredient Substitutions

You can swap honey for maple syrup for a different sweet note. Try trout or steelhead as an alternative to salmon. Fresh basil gives a wonderful twist if mint or cilantro are not on hand.

Serving Suggestions

Pair this with a simple Asian style slaw or steamed greens to balance the heat. A crisp chilled white wine or sparkling water rounds out the flavors nicely.

Cultural and Historical Context

Sriracha glaze is rooted in Southeast Asian cuisine blending sweet spicy and tart elements popular in Thai and Vietnamese dishes. Jasmine rice is a classic pairing for both flavor absorption and aromatic backdrop.

Seasonal Adaptations

Add thin radishes for a crunchier summer accent Swap mint for cilantro when herbs are abundant in spring Use wild caught salmon in colder months for richer taste

Success Stories

Friends new to spicy food found this recipe accessible and now request it when we host dinners. This was the first meal my niece cooked without help and she was thrilled with the results.

Freezer Meal Conversion

Freeze cooked salmon in airtight layers up to one month thaw overnight in the fridge and reheat under the broiler. Make cucumber rice fresh for best texture.

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That sticky sweet heat glazed on perfectly cooked salmon is weeknight gold and cucumber rice brings a refreshing finish every time.

Your Recipe Questions Answered

→ How can I adjust the spiciness of the dish?

Increase or decrease the sriracha in the glaze to suit your spice preference. For more heat, add extra sriracha or a pinch of chili flakes.

→ Is this meal gluten-free?

To make it gluten-free, replace soy sauce with tamari and verify all other condiments are free of gluten.

→ What herbs work best for garnish?

Fresh cilantro or mint adds brightness. You may also use basil or parsley to suit your taste.

→ Can I use another type of fish?

You can substitute salmon with trout or cod. Adjust cooking time for thinner fillets as needed.

→ What pairs well as a side or drink?

Serve with crisp white wine like Sauvignon Blanc or a light beer. Radish or pickled vegetables make great sides.

→ Can I prepare the cucumber rice in advance?

Yes, cucumber rice can be made ahead and kept chilled. Stir in herbs just before serving for freshness.