Sriracha-Glazed Salmon with Cilantro-Lime Rice
Crispy salmon fillets glazed with a sweet-and-spicy sriracha-honey sauce, paired with fragrant cilantro-lime rice and steamed broccoli. This Asian-inspired one-pot recipe (gluten-free, low-carb), ready in about 50 minutes, pairs salmon fillets, sriracha, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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 fillets salmon fillets
- 2 tbsp sriracha
- 1 tbsp honey
- 1 tbsp soy sauce
- 2 cloves (minced) garlic
- 1/3 cup (fresh, chopped) cilantro
- 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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Bake salmon for 12-14 minutes until flaky and glazed. Serve with rice and broccoli, garnished with additional cilantro.
Frequently asked questions
How long does Sriracha-Glazed Salmon with Cilantro-Lime Rice take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sriracha-Glazed Salmon with Cilantro-Lime Rice?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Sriracha-Glazed Salmon with Cilantro-Lime Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sriracha-Glazed Salmon with Cilantro-Lime Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sriracha-Glazed Salmon with Cilantro-Lime Rice gluten-free?
Yes — this recipe is tagged gluten-free, low-carb, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
