Why You’ll Love This Recipe
This recipe offers the perfect harmony of sweet, spicy, and savory. The honey caramelizes slightly during cooking, creating a beautiful glaze, while the sriracha adds just the right amount of heat. Not only is it incredibly flavorful, but it also comes together quickly with minimal prep. It’s healthy, satisfying, and pairs well with a variety of sides, making it a go-to meal for salmon lovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Salmon fillets (skin-on or skinless)
- Honey
- Sriracha sauce
- Soy sauce
- Fresh lime juice
- Garlic, minced
- Olive oil
- Salt
- Black pepper
- Green onions or sesame seeds for garnish (optional)
Directions
- In a small bowl, whisk together honey, sriracha, soy sauce, lime juice, and minced garlic to create the glaze.
- Pat the salmon fillets dry with a paper towel and season both sides with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Place the salmon fillets skin-side down (if using skin-on) and cook for 3–4 minutes until the skin is crispy and the bottom is golden.
- Flip the salmon and pour the glaze over the fillets.
- Cook for another 3–4 minutes, occasionally spooning the glaze over the salmon as it thickens and caramelizes.
- Once the salmon is cooked through and coated in the glaze, remove from heat.
- Garnish with green onions or sesame seeds if desired and serve immediately.
Servings and timing
This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 8–10 minutes
Total time: about 20 minutes
Variations
- Oven-Baked Version: Bake salmon at 400°F (200°C) for 12–15 minutes, brushing with glaze halfway through.
- Add Citrus: Add orange zest or juice for a citrusy twist on the glaze.
- Extra Heat: Increase the sriracha for a spicier kick or add red pepper flakes.
- Ginger Boost: Add fresh grated ginger to the glaze for added warmth and depth.
- Soy-Free Option: Use coconut aminos as a substitute for soy sauce.
Storage/Reheating
Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
To reheat, place the salmon in a skillet over low heat until warmed through, or reheat in the oven at 300°F (150°C) for about 10 minutes. Avoid microwaving, as it may dry out the fish.
FAQs
What kind of salmon should I use?
You can use any salmon variety, such as Atlantic, Coho, or Sockeye. Fillets with or without skin work well.
Is this dish very spicy?
The heat is moderate, but you can adjust the level by adding more or less sriracha to suit your taste.
Can I grill the salmon instead?
Yes, just brush the glaze on during the last few minutes of grilling to avoid burning due to the honey.
Can I make the glaze ahead of time?
Absolutely. The glaze can be prepared in advance and stored in the refrigerator for up to 3 days.
Can I use frozen salmon?
Yes, just thaw it completely and pat it dry before cooking for best results.
What should I serve with honey-sriracha salmon?
Great sides include rice, quinoa, steamed vegetables, or a light cucumber salad.
Can I bake the salmon instead of pan-searing?
Yes, bake it in the oven at 400°F (200°C) for 12–15 minutes, brushing with glaze for the last few minutes.
Can I substitute sriracha with another hot sauce?
Yes, though sriracha has a distinct flavor. You can use chili garlic sauce or your favorite hot sauce if needed.
Is this recipe gluten-free?
It can be made gluten-free by using tamari or gluten-free soy sauce.
How do I know when the salmon is cooked?
The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C).
Conclusion
Honey-Sriracha Glazed Salmon is a flavorful and satisfying dish that comes together in just minutes. The combination of sticky-sweet honey and fiery sriracha makes every bite irresistible. Whether you’re cooking for yourself or hosting guests, this dish is sure to impress with its bold taste and simple preparation. It’s a delicious way to elevate your weeknight meals without the fuss.
PrintHoney-Sriracha Glazed Salmon
Honey-Sriracha Glazed Salmon is a quick, flavorful dish featuring tender salmon coated in a sticky, sweet-and-spicy glaze made from honey, sriracha, soy sauce, and lime juice. It’s perfect for weeknights or entertaining.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Searing
- Cuisine: Asian-Inspired
- Diet: Low Lactose
Ingredients
- 4 salmon fillets (skin-on or skinless)
- 3 tbsp honey
- 2 tbsp sriracha sauce
- 1 tbsp soy sauce
- 1 tbsp fresh lime juice
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- Green onions or sesame seeds for garnish (optional)
Instructions
- In a small bowl, whisk together honey, sriracha, soy sauce, lime juice, and minced garlic to create the glaze.
- Pat the salmon fillets dry with a paper towel and season both sides with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Place the salmon fillets skin-side down (if using skin-on) and cook for 3–4 minutes until the skin is crispy and the bottom is golden.
- Flip the salmon and pour the glaze over the fillets.
- Cook for another 3–4 minutes, occasionally spooning the glaze over the salmon as it thickens and caramelizes.
- Once the salmon is cooked through and coated in the glaze, remove from heat.
- Garnish with green onions or sesame seeds if desired and serve immediately.
Notes
- Adjust sriracha for desired spice level.
- Use tamari or gluten-free soy sauce for a gluten-free version.
- The glaze can be made ahead and refrigerated for up to 3 days.
- Bake instead of pan-searing for a hands-off cooking option.
- Use fresh salmon for best texture, or thaw frozen fillets fully before cooking.
Nutrition
- Serving Size: 1 salmon fillet
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 75mg
