Go Back
- 4 salmon fillets, approximately 6 oz each - 1/4 cup honey - 2 tablespoons Sriracha sauce - 2 tablespoons soy sauce - 1 tablespoon fresh ginger, finely grated The main ingredients for Sriracha honey glazed salmon create a great mix of flavors. The salmon forms the base of your dish, while honey and Sriracha bring a sweet and spicy kick. Soy sauce adds saltiness, and ginger offers freshness. Together, they make the glaze that shines on the salmon. - 2 garlic cloves, minced - 1 tablespoon freshly squeezed lime juice - 2 tablespoons olive oil plus extra for drizzling - Salt and freshly cracked pepper to taste - 2 green onions, thinly sliced (for garnish) - Sesame seeds (for garnish) The additional ingredients add depth and brightness. Garlic gives a savory note, while lime juice adds a zesty punch. Olive oil enhances richness and helps the glaze stick. Salt and pepper boost all flavors. Finally, green onions and sesame seeds make a lovely garnish that brings color and texture to your plate. {{ingredient_image_2}} To start, gather your glaze ingredients. You need: - 1/4 cup honey - 2 tablespoons Sriracha sauce - 2 tablespoons soy sauce - 1 tablespoon fresh ginger, finely grated - 2 garlic cloves, minced - 1 tablespoon freshly squeezed lime juice In a medium bowl, mix these ingredients together. Whisk until they blend well. This glaze adds a sweet and spicy kick to your salmon. Marinating your salmon is key. Place your salmon fillets in a shallow dish. Pour half of the glaze over them. Make sure each fillet is coated well. Cover the dish or seal it in a bag. Let it marinate in the fridge for 30 minutes. This helps the salmon soak in all that flavor. Now it’s time to bake the salmon. First, preheat your oven to 400°F (200°C). Prepare your baking sheet by lining it with parchment paper or greasing it lightly with olive oil. After marinating, take the salmon out of the glaze. Let any extra marinade drip off. Place the fillets skin-side down on the baking sheet. Drizzle olive oil over each piece. Season them with salt and pepper for taste. Bake the salmon for about 12-15 minutes. Check if it flakes easily with a fork. This means it is done and ready to eat. While the salmon bakes, we’ll finish the glaze. Take the remaining glaze and pour it into a small saucepan. Heat it over medium heat until it simmers. Cook for about 2-3 minutes until it thickens a bit. This makes the flavor even better. Once your salmon is done, take it out of the oven. Brush the thickened glaze over the top of each fillet. For the final touch, sprinkle chopped green onions and sesame seeds on top. This adds color and crunch to your dish. Marinating salmon adds great flavor. Here are some best practices: - Use a shallow dish or a resealable bag for even coating. - Make sure the glaze covers all sides of the fillets. - Marinate for at least 30 minutes, but 1-2 hours is even better. This allows the salmon to soak up the sweet and spicy notes of the Sriracha and honey. Knowing when your salmon is done is key. Here’s how you can check for doneness: - Use a fork to gently flake the fish. If it flakes easily, it’s ready. - Salmon typically cooks well at 400°F (200°C). You can adjust time based on thickness. Thicker fillets may need up to 15 minutes, while thinner ones can cook in 12. Presentation makes a meal feel special. Here are some ideas: - Serve the salmon on a bed of fluffy jasmine rice or quinoa. - Drizzle any leftover glaze on top for added flavor. - Garnish with chopped green onions and sesame seeds for color. Pair your salmon with steamed veggies or a fresh salad for a complete meal. Pro Tips Marinate Longer for More Flavor: For an even richer taste, consider marinating the salmon for 1-2 hours, or even overnight. This allows the flavors to penetrate deeper into the fish. Watch the Baking Time: Salmon can quickly go from perfectly cooked to dry. Keep an eye on the fillets in the last few minutes of baking to ensure optimal flakiness. Adjust the Heat Level: If you prefer a milder glaze, reduce the amount of Sriracha sauce or substitute with a milder chili sauce. Conversely, add more for an extra kick. Serve with Fresh Sides: Pair your salmon with fresh, crisp vegetables or a light salad to complement the rich flavors of the glaze and add a refreshing contrast. {{image_4}} You can change the taste of your Sriracha honey glazed salmon by adding spices or herbs. Try adding a pinch of cayenne for more heat. You can also mix in fresh cilantro or parsley for a fresh flavor. Different types of honey can also change the sweetness. For a deeper flavor, use wildflower honey. If you want less sugar, try agave syrup. If you don’t have Sriracha sauce, you can use other hot sauces. Look for sauces like sambal oelek or chili garlic sauce. These will still give you a nice kick. You can also swap out salmon for other fish. Try using trout or tilapia. These options will still taste great with the glaze. You can cook your salmon in many ways. Grilling gives a smoky flavor, while baking keeps it moist. For grilling, preheat your grill and oil the grates. Cook for about 6-8 minutes per side. Baking is easier and less hands-on. Just follow the oven instructions in the recipe. An air fryer is another great option. It cooks the salmon quickly and gives it a nice crisp. Set your air fryer to 400°F and cook for 8-10 minutes. No matter your method, make sure to check for doneness. The salmon should flake easily with a fork. To keep your Sriracha honey glazed salmon fresh, wrap it tightly in plastic wrap or foil. You can also use an airtight container. This helps keep the fish moist and flavorful. Store leftovers in the fridge for up to three days. After that, the taste and texture might start to fade. When it’s time to enjoy your leftovers, reheating is key. Place the salmon in a baking dish. Preheat your oven to 275°F (135°C) and warm the fish for about 15 minutes. This method keeps the salmon moist. You can also use a microwave, but do it gently. Heat in short bursts of 30 seconds to avoid drying it out. If you want to save the salmon for later, freezing is a great choice. First, let the salmon cool completely. Wrap each piece in plastic wrap, then place it in a freezer bag. Squeeze out any air before sealing. This helps prevent freezer burn. You can freeze the salmon for up to three months. When ready to eat, thaw it in the fridge overnight for the best results. This will help keep the flavor and texture nice. To cook Sriracha honey glazed salmon, timing depends on the thickness of your fillets. For fillets about 1-inch thick, bake for 12-15 minutes at 400°F. If your fillets are thicker, add a couple more minutes. Always check with a fork. The fish should flake easily when done. Yes, you can use frozen salmon. Just thaw it first. Place the frozen salmon in the refrigerator overnight. If you need it sooner, you can use cold water. Seal it in a bag and submerge it in cold water for about an hour. After thawing, pat it dry before using. You can serve many sides with this dish. Here are some great options: - Steamed jasmine rice - Fluffy quinoa - Roasted vegetables - A fresh green salad - Grilled asparagus - Sautéed spinach For drinks, try a chilled white wine or sparkling water with lime. These pair well with the spicy, sweet flavors of the salmon. This recipe for Sriracha honey glazed salmon combines simple ingredients for great taste. We covered the main ingredients and optional extras. Preparing the glaze and marinating brings rich flavors. Baking tips helped you achieve perfect doneness every time. Don’t forget about variations and best practices for storing leftovers. Now, you can make a tasty meal full of flavor. Enjoy your cooking and share this dish with others!

Sriracha Honey Glazed Salmon with a Kick

A delicious salmon dish glazed with a sweet and spicy mixture of honey and Sriracha, perfect for a flavorful meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 fillets salmon, approximately 6 oz each
  • 0.25 cup honey
  • 2 tablespoons Sriracha sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon fresh ginger, finely grated
  • 2 cloves garlic, minced
  • 1 tablespoon freshly squeezed lime juice
  • 2 tablespoons olive oil plus extra for drizzling
  • to taste salt and freshly cracked pepper
  • 2 green onions thinly sliced (for garnish)
  • sesame seeds (for garnish)

Instructions
 

  • In a medium mixing bowl, combine the honey, Sriracha sauce, soy sauce, grated ginger, minced garlic, and lime juice. Whisk together until the mixture is thoroughly blended.
  • Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour half of the prepared glaze over the salmon, ensuring each fillet is generously coated. Seal the bag or cover the dish, and let the salmon marinate in the refrigerator for a minimum of 30 minutes.
  • While the salmon is marinating, preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it with a drizzle of olive oil.
  • After marination, remove the salmon from the glaze, allowing any excess marinade to drip off. Arrange the fillets skin-side down on the prepared baking sheet.
  • Lightly drizzle olive oil over each salmon fillet, then season them with salt and freshly cracked pepper.
  • Place the baking sheet in the preheated oven and bake the salmon for 12-15 minutes, or until the fish flakes easily when tested with a fork.
  • Meanwhile, take the remaining glaze and pour it into a small saucepan. Heat over medium heat until it reaches a simmer, cooking for 2-3 minutes until it slightly thickens.
  • Once the salmon is finished baking, remove it from the oven. Brush the thickened glaze generously over the top of each fillet.
  • Finally, sprinkle the salmon with chopped green onions and sesame seeds right before serving.

Notes

Serve on a bed of steamed jasmine rice or quinoa for a complete meal.
Keyword easy, glazed, honey, salmon, sriracha