Honey Sriracha Salmon

This honey sriracha salmon is the perfect balance of sweet, savory, and spicy. I love how the glaze caramelizes as the salmon bakes, creating a flavorful crust that pairs beautifully with tender, flaky fish.

Why You’ll Love This Recipe

I like this recipe because it’s quick, bold, and versatile. The combination of honey and sriracha gives just the right balance of heat and sweetness, while soy sauce and ginger bring a savory depth. I also love that it only takes a few minutes to prepare, making it an easy weeknight dinner that still feels special.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 – 1¼ lbs. salmon cut into 4-5 oz. filets
2 Tbsp. oil avocado or olive
2 Tbsp. honey sugar, or pure maple syrup
1 Tbsp. rice wine vinegar
1 Tbsp. soy sauce or Tamari
½ tsp. ginger paste or finely minced fresh
2 cloves garlic
½ tsp. salt to taste
1-2 tsp. Sriracha sauce or other hot sauce

Directions

1. I preheat my oven to 400°F (200°C) and line a baking dish with parchment paper.
2. I place the salmon filets in the dish and season lightly with salt.
3. In a small bowl, I whisk together the oil, honey, rice wine vinegar, soy sauce, ginger, garlic, and sriracha.
4. I pour the glaze evenly over the salmon filets, making sure they’re well coated.
5. I bake the salmon for 12–15 minutes, depending on thickness, until it flakes easily with a fork.
6. For a caramelized finish, I sometimes broil the salmon for 1–2 minutes at the end.
7. I serve the salmon hot, spooning extra glaze from the pan over the top.

Servings and Timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 15 minutes to cook, so I plan for about 25 minutes total.

Variations

Sometimes I add a squeeze of lime juice for brightness. If I want a stronger kick, I increase the sriracha or add red pepper flakes. For a milder version, I reduce the sriracha and add extra honey. I also like to sprinkle sesame seeds or chopped green onions over the top before serving.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the salmon gently in the oven at 300°F until heated through, which helps keep it moist. I avoid microwaving since it can dry out the fish.

FAQs

Can I use skin-on salmon?

Yes, I often do since the skin helps keep the fish moist, and it peels away easily after baking.

Can I make this salmon in an air fryer?

Yes, I cook at 375°F for 10–12 minutes, checking for doneness around the 10-minute mark.

Can I use chicken instead of salmon?

Yes, I marinate chicken in the same glaze and bake until cooked through.

How do I know when salmon is done?

I check that it flakes easily with a fork and reaches an internal temperature of 145°F.

Can I prepare the glaze ahead of time?

Yes, I make the glaze a day in advance and store it in the fridge until ready to use.

What sides go well with honey sriracha salmon?

I like jasmine rice, roasted vegetables, or stir-fried noodles on the side.

Can I use a different hot sauce instead of sriracha?

Yes, I use chili garlic sauce, gochujang, or any favorite hot sauce.

How can I make this recipe gluten-free?

I use Tamari or coconut aminos instead of regular soy sauce.

Can I grill this salmon instead of baking?

Yes, I grill it over medium heat for about 4–5 minutes per side, brushing with extra glaze.

Does the salmon taste very spicy?

It depends on how much sriracha I use 1 teaspoon is mild, 2 teaspoons gives more heat.

Conclusion

I enjoy making this honey sriracha salmon because it’s bold, flavorful, and ready in minutes. The sweet-spicy glaze makes it a crowd-pleaser, and it’s versatile enough for both weeknight dinners and special occasions. It’s a dish I return to whenever I want something quick but full of flavor.

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