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Honey Sriracha Salmon with Steamed Rice + Shaved Brussels Sprouts

Active Time: 20 minutes
Total Time: 30 minutes
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Why we love it:

When Ends + Stems first started writing meal plans, we had a small group of testers and sent recipes as pdf documents. A version of this dish was in the first batch and among some early testers, it's an eternal favorite. A huge thank you to those who got that original Week One email. We’re glad you’re here and that everyone else can taste this meal now too.


  • 1 cup Basmati Rice (White)
  • 114 cups Water
  • 12 teaspoon Kosher Salt
  • 2 Tablespoons Garlic (minced, divided)
  • 1 Tablespoon Fresh Ginger (grated)
  • 14 cup Tamari (or soy sauce of your choice)
  • 2 Tablespoons Honey
  • 1 teaspoon Rice Vinegar
  • 1 Tablespoon Sriracha (or more to taste!)
  • 114 pounds Salmon (cut into 4 filets, skin-off – the store will do this for you if you ask)
  • 34 pound Brussels Sprouts
  • 2 Tablespoons Unsalted Butter (divided)
  • 112 teaspoons Sesame Oil

Cooking Instructions

  • 1. RICE

    Combine the rice, water, and salt in a small pot with a tight fitting lid and bring to a boil. Stir well, then turn down to low and cover. Steam for 16 minutes. When time is up, turn off the heat, stir and fluff the rice, but keep it covered until serving.


    Mince the garlic and ginger. You can do both together with a knife, small food processor or by grating them on a sharp microplane grater. Place in a small bowl and measure out about half a teaspoon of the mix. Set aside for the brussels sprouts. Then add the soy sauce, honey, rice vinegar and Sriracha.

    Add the salmon filets and turn to coat. Set aside for 5-10 minutes to marinate, and up to 2 hours in the fridge.


    Shred the brussels sprouts by trimming the very end off, if it’s dry and woody. Then slice across the entire sprout into ¼” thin slices. Place in a large bowl as you go.

    When they’re all chopped, gently rub them with your fingers to help separate the leaves into ribbons. Any large or tightly coiled pieces are just fine, but you could also chop them up more if you prefer.


    Use a large non-stick sauté pan (or a well-seasoned cast iron), and heat over medium high. Add half of the butter and when it has melted and stopped bubbling, add the salmon to the pan skin side up. (You likely don’t have skin on it, but you can tell which is the more silvery and flat side where the skin was). Sear for about 5-6 minutes without moving the fish around. You can turn down the pan if it seems to be too hot - you don’t want any burning smells or for the salmon to jump from sizzling too much.

    When ready, carefully flip the pieces over and sear for another 2-5 minutes depending on how well done you’d like it and how thick the filets are. Medium is perfect for salmon - cooked through but just barely opaque throughout.

    Remove salmon filets to a plate. Add the rest of the marinade to the pan and whisk for about 45 seconds. Turn off the heat and whisk in the remaining butter (about 1 Tablespoon) until it has disappeared. Set aside.


    You can get these going when you flip the salmon or wait until after if you’re less confident in juggling 2 pans. Heat a large pan with taller sides or a sauté pan over medium high heat. Add the sesame oil and the reserved garlic and ginger mince. Cook for 1 minute. Add the shaved brussels sprouts and a pinch of salt. Cook, stirring often, for about 4 minutes. The ribbons of leaves will be bright green and crisp tender.

  • 6. SERVING

    Plate a bed of rice and top with a filet of salmon. Serve a heaping pile of brussels on the side. And either spoon or drizzle the rest of the sauce over each filet.

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  • PALEO:
    omit the honey from marinade. Omit rice and double the vegetables or choose 2-3 different roasted veggies for a medley
    halibut or snapper would be delicious
  • FISH:
    you could sub a chicken breast, or even better, a thin chicken cutlet if you aren’t in the mood for fish
    roast them whole or halved if that’s preferred. It does save a step!
  • HONEY:
    ok to just omit the honey and make it sugar free
    for the sauce on the salmon, butter adds important texture. If you’d prefer not to use it, it’s fine to sear the salmon in your choice of cooking oil, but don’t add any in the final step (where we stir in butter to finish the sauce).
    we actually recommend this brussels sprouts preparation for kids, we’ve seen them try and enjoy them this way! If sriracha is too spicy, leave it out of the marinade at first - it’s basically teriyaki this way. Sear the salmon and make the sauce, then divide it in 2 bowls and add the sriracha to just one of them before spooning over salmon
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