Honey Sriracha Salmon Platter

Name: Honey Sriracha Salmon Platter with Jerk Sauce
Yield: 1 servings
Cuisine: American
Ingredients: 2 salmon fillets (about 4 oz each); 1 tbsp cooking oil; 1.5 cups basmati rice, cooked; 1 cup chopped lettuce; 1/4 cup chickpeas; 2 tbsp pickled jalapeños; 1 cup french fries, cooked; 2 tbsp honey sriracha glaze; 2 tbsp jerk sauce; 2 tbsp garlic cilantro sauce

This honey sriracha salmon platter combines two pan-seared fillets glazed with sweet-spicy honey sriracha and finished with jerk and garlic cilantro sauces, served over basmati rice with crispy fries and fresh salad. The dual-sauce finish creates complex, savory layers that elevate a simple protein into restaurant-quality dining at home.

🌍American 🏷️Salmon platter 🏷️Halal 🏷️Honey sriracha 🏷️Jerk sauce Garlic cilantro sauce

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🏷️New york city

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devourpoweronTikTok

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From TikTok · by devourpower

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devourpoweronTikTok

Recommended$$ price range

The Golden Grillers

Location: Jamaica, Queens, NY

Directions

What the creator ordered

Honey Sriracha Glazed Salmon Platter with basmati rice, salad, and french fries

Standout moments

+Honey Sriracha glazed salmon
+Combination of jerk sauce and garlic cilantro sauce
+Generous portion with rice, salad, and fries

Tips & Notes

Pro tips

Pat salmon dry before cooking to ensure skin crisps and glaze adheres properly without sliding off.
Apply honey sriracha glaze in the final 1–2 minutes of cooking to prevent burning; the sugar caramelizes quickly.
Cook basmati rice separately and fluff with a fork—avoid stirring during cooking to keep grains intact.
Plate warm components (salmon, rice, fries) first, then drizzle both sauces last to prevent them from mixing on the plate.

Substitutions

Salmon fillets → halibut or sea bass steaks (adjust thickness and cooking time by 1–2 minutes)
Basmati rice → jasmine or white sushi rice (cooking time same)
Honey sriracha glaze → gochujang-honey or sriracha-maple blend (maintains sweet-spicy profile)
French fries → roasted sweet potato or regular potato wedges (bake at 400°F for 20–25 minutes)

Storage & make-ahead

Store cooked salmon and rice in separate airtight containers for up to 3 days; reheat salmon gently in a 325°F oven for 5 minutes and rice in a microwave, then assemble fresh with sauces.

Common Questions

How do you keep salmon fillets from sticking to the pan?

Heat the pan and oil until shimmering, then lay the salmon skin-side up and let it sit undisturbed for 3–4 minutes before flipping. Avoid moving it prematurely.

Can you make this platter ahead of time?

Cook salmon and rice separately, store both in airtight containers for up to 3 days. Reheat gently and assemble fresh with sauces and fries just before serving.

What's the best way to achieve crispy salmon skin?

Pat fillets dry, season skin-side down, and cook skin-side first on medium-high heat for 4–5 minutes without moving, then flip and glaze.

Can you substitute the basmati rice?

Yes—jasmine rice, coconut rice, or cauliflower rice work well. Adjust cooking time accordingly.

Is this recipe gluten-free?

The dish itself is naturally gluten-free if your honey sriracha glaze, jerk sauce, and garlic cilantro sauce contain no gluten; verify all store-bought sauces before use.