Sriracha-Glazed Salmon with Cilantro-Lime Rice

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

Crispy salmon fillets glazed with a sweet-and-spicy sriracha-honey sauce, paired with fragrant cilantro-lime rice and steamed broccoli. This Asian one-pot recipe (gluten-free, low-carb), ready in about 50 minutes, pairs salmon fillets, sriracha, and honey for a weeknight-friendly dinner. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6-ounce) skin-on salmon fillets
• 2 tbsp sriracha
• 1 tbsp honey
• 1 tbsp soy sauce
• 2 cloves (minced) garlic
• 1/3 cup (fresh cilantro, chopped)
• 2 tbsp lime juice
• 1 1/2 cups (uncooked) jasmine rice
• 1 1/2 cups (florets) broccoli
• 2 tbsp vegetable oil

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Instructions

1. Step 1: Preheat oven to 400°F. In a bowl, mix sriracha, honey, soy sauce, and minced garlic. Brush over salmon fillets and place on a parchment-lined baking sheet.
2. Step 2: In a large pot, cook rice according to package instructions, adding lime juice and 1 tbsp chopped cilantro during the last 2 minutes of cooking.
3. Step 3: Toss broccoli with 1 tbsp vegetable oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a separate baking sheet and roast for 15 minutes until tender-crisp.
4. Step 4: Bake salmon for 12-14 minutes until flaky and glazed. Serve with rice and broccoli, garnished with additional cilantro.