Honey Sriracha Salmon Bites
Bite-size salmon is marinated in a honey-sriracha glaze, then broiled until lightly caramelized. A quick ribboned-cucumber pickle keeps the bowl bright and balanced. Serve over steamed rice for a complete meal in under 25 minutes.
Ingredients
Instructions
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Prep the Salmon
Pat salmon dry and cut into even bite-size pieces (about 1–1.5 inches). This helps it cook evenly and glaze well.
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Make the Marinade
In a bowl, mix salt, light soy sauce, honey, sriracha, and grated garlic until smooth.
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Marinate
Toss salmon in the marinade to coat. Let sit 10–15 minutes while you heat the broiler and prep the cucumber.
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Broil
Set an oven rack ~6 inches from the broiler and line a sheet pan with foil. Arrange salmon in a single layer.
Broil 6–8 minutes, until edges are lightly charred and the centers are just opaque (target ~125–130°F / 52–54°C for medium).
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Pickled Cucumber
While salmon broils, ribbon the cucumber with a vegetable peeler (or slice thin).
In a bowl, combine rice vinegar, sugar, and salt. Add cucumber and toss gently so the ribbons keep their shape. Rest 5–10 minutes.
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Plate & Serve
Scoop rice into bowls, top with salmon bites and pickled cucumber. Finish with sesame seeds and furikake if using. Enjoy.
Note
MrsT Tips
- Don’t overcook. Salmon goes from glossy to dry fast under a broiler. Pull at 6 minutes and check; thicker pieces may need the full 8.
- Pan = easier cleanup. Foil-line and light-oil the pan; honey glazes love to stick.
- Heat control. For more kick, add 1–2 tsp extra sriracha or a pinch of red pepper flakes.
- Swap options. Maple syrup works in place of honey; tamari keeps it gluten-free.
- Air fryer option. 400°F (205°C) for 6–8 minutes, shaking once—watch for caramelization.
- Make-ahead pickle. Cucumber can be made a few hours ahead; keep chilled for extra crunch.
