Honey Sriracha Glazed Salmon with Roasted Sesame Carrots and Cilantro Lime Rice

Imagine coming home after a long day and knowing that a delicious, restaurant-quality meal is just 45 minutes away. This honey sriracha glazed salmon delivers on that promise. The salmon is perfectly seared and roasted, then drizzled with a luscious sauce made from honey, Sriracha, ginger and scallions. On the side, you get tender roasted carrots sprinkled with sesame seeds and a fluffy cilantro lime rice that ties everything together.

This dish is all about balance: the sweetness of honey, the heat of Sriracha, the nuttiness of sesame and the freshness of lime and cilantro. It’s a complete meal that feels special enough for a weekend dinner but is simple enough for a weeknight. Plus, it’s pescatarian-friendly and packed with protein and veggies. Let’s get cooking!

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 thumb GingerView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position (and middle for 4 servings) and preheat to 425°F. Wash and dry produce. Trim, peel and cut carrots diagonally into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Mince cilantro. Zest and quarter the lime.
2. On one side of a baking sheet, toss carrots with a drizzle of oil; season generously with salt and pepper. (For 4 servings, spread carrots across the entire sheet.) Roast on the top rack for 12 minutes (you’ll add more to the sheet later).
3. While carrots roast, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt in a small pot. Bring to a boil, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. Pat salmon dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add salmon and sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat. Once carrots have roasted 12 minutes, carefully transfer seared salmon to the empty side of the baking sheet; wipe out the pan. (For 4 servings, leave carrots roasting and place salmon on a second sheet; roast on middle rack.) Return to the top rack and roast until carrots are browned and tender and salmon is cooked through, 10-12 minutes more. Remove from oven; let salmon rest on the sheet for 5 minutes. Sprinkle carrots with sesame seeds.
5. Heat half the sesame oil (all for 4 servings) and ½ tablespoon butter (1 tablespoon for 4) in the same pan over medium-high heat. Add scallion whites and half the ginger (add more if desired). Cook until fragrant and softened, about 1 minute. Stir in stock concentrate, honey and ¼ cup water (⅓ cup for 4). Bring to a simmer and cook until slightly reduced, 1-2 minutes. Remove from heat. Stir in 1 tablespoon butter (2 tablespoons for 4) and as much Sriracha as you like (start with half, then taste and add more). Season with salt and pepper.
6. Fluff rice with a fork; stir in cilantro, lime zest, juice from half the lime and ½ tablespoon butter (1 tablespoon for 4 servings). Season with salt and pepper. Stir scallion greens and any resting juices from salmon into the sauce. Slice salmon crosswise. Divide salmon, rice and carrots among plates. Spoon sauce over salmon and serve with remaining lime wedges and extra Sriracha on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with another firm fish like cod or halibut. Adjust cooking time as needed.

Can I make this dish ahead of time?

The rice and carrots can be prepared in advance, but the salmon is best cooked fresh. Reheat gently to avoid drying out.

Is there a substitute for chicken stock concentrate?

You can use ¼ cup of low-sodium chicken broth instead, but the sauce may be slightly thinner. Simmer a bit longer to reduce.