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This honey sriracha salmon has a tender, flaky texture in every bite and offers the perfect balance of sweet and spicy flavors. Its bright, shiny glaze tastes as sweet and delicious as it looks. The marinade doubles as the glaze so you get double the flavor in every bite!
Need another delicious salmon recipe? Try easy blackened salmon, Tahini ginger salmon and sesame asparagus, or one pan everything bagel salmon and roasted broccoli.
It’s no secret that we love an easy recipes in our house. Especially easy salmon recipes.
About this Recipe
Salmon is also versatile and healthy, making it perfect for busy weeknights. You can prepare salmon so many ways and serve it with a variety of side dishes. And the great thing about this spicy honey sriracha salmon is that it’s no different.
Let the fillets soak in all that balanced flavor to absorb it all like a sponge, then bake it on high heat until it flakes to perfection. I could drink the bubbly, gooey sauce on it’s own, but somehow it’s even better smothered all over the top of each salmon fillet.
I highly recommend turning them into honey sriracha salmon bowl with a bed of coconut rice, avocado, red onion, and cucumbers. It’s my favorite way to eat salmon (see also honey garlic salmon rice bowl).
Why I Love This Honey Sriracha Salmon
- Sticky, sweet sauce
- 20 minutes or less
- Easy to make a sheet pan meal (see recipe card)
- Healthy and delicious
- Gluten-free friendly
How to Make Honey Sriracha Salmon
Here are the basic steps, with images, for this sriracha honey salmon. Skip down to the recipe card below for the full printable recipe.
Make the Marinade
Mix the marinade ingredients, except the cornstarch, in a large medium bowl.
Marinate the Salmon
Pat the salmon dry and place it in a large bowl or bag. Pour half the marinade on top and refrigerate for at least 30 minutes or up to 2 hours. Store the other half of the marinade in the fridge for later.
Bake the Salmon
Shake the excess marinade off of the salmon and bake them on a parchment-lined baking sheet at 425°F until the internal temperature reaches 130°F, 10-12 minutes. The target internal temperature for salmon is 145°F.
Success tip: Bake the salmon quickly at high heat for best results. This Cook’s Illustrated article explains why cooking fish quickly reduces the fishy taste.
Make the Honey Sriracha Glaze
Add the cornstarch to the remaining sauce ingredients then bring to a gentle boil in a saucepan over medium-high heat. Simmer for 1-2 minutes to thicken.
Glaze Each Fillet and Serve
Brush the glaze over the baked salmon before serving. We like to make salmon rice bowls with this recipe using our favorite coconut white rice and roasted vegetables.
Storage Tips
Allow salmon to come to room temperature before storing. Leftover salmon stays fresh in an airtight container in the fridge for up to 3 days. The best way way to enjoy leftover salmon is to reheat in the air fryer or serve salmon cold on a salad.
Recipe FAQs
I usually buy frozen salmon filets rather than the salmon at the counter. The salmon at the counter is almost always previously frozen and I don’t know how long it’s thawed so I prefer to do it myself so it’s fresh. This way, I can keep it in the freezer until I’m ready to use it all. Go for a wild-caught option when possible, but I’ve tested this with farm-raised and it’s delicious. We also love to use delivery services like Sitka Salmon Shares.
To make this salmon in an air fryer, preheat the air fryer to 400°F for 5 minutes. Air fry the salmon for 10-12 minutes, or until the internal temperature reaches 130 degrees fo. It’s the same method we use for this salmon arugula salad.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
Spicy Honey Sriracha Salmon Recipe
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Ingredients
- 4 (3-4 ounce) salmon fillets
- 1/2 cup low-sodium soy sauce or coconut aminos
- 3 Tablespoons sesame oil or extra virgin olive oil
- 1/4 cup lime juice (about 2 limes)
- 4 cloves minced garlic
- 1/4 cup honey or maple syrup divided
- 2-3 Tablespoons sriracha or hot sauce plus more to taste
- 2 teaspoons cornstarch
- Red chili flakes to taste
- Cauliflower rice, jasmine rice, or quinoa for serving (I used coconut rice)
- Sesame seeds and sliced green onions for serving
Instructions
- Pat the salmon dry with paper towels and place in a large bowl or in a resealable plastic bag. Add the soy sauce, oil, lim juice, garlic, 2 Tablespoons of honey, and sriracha in a small bowl and whisk to combine. Pour only half of the marinade over the salmon and turn to coat the salmon. Marinade for at least 30 minutes or up to 2 hours.
- Store the remaining half of the marinade ingredients in the fridge for cooking the honey sriracha sauce.
- While it’s marinating, preheat the oven to 425°F. Line a baking sheet with parchment paper or aluminum foil.
- Shake the excess marinade off of the salmon and arrange the salmon filets in a single layer on the prepared baking sheet. Bake in the preheated oven until the internal temperature reaches 130°F, 11-14 minutes. This allows for 5-10 degrees of carryover cooking while it rests. Cook time will vary based on the size of the salmon filet.
- While the salmon bakes, make the honey sriracha glaze. Dissolve the cornstarch in a splash of water and add to the remaining sauce ingredients with the remaining 2 Tablespoons of honey. Bring it to a gentle boil in a medium saucepan over medium-high heat then turn it down to medium heat and simmer for 1-2 minutes to thicken. Taste and adjust as needed. It will become saltier as it reduces so add a bit more lime juice or honey to balance as needed. Or more sriracha to add more heat.
- Brush the glaze over the baked salmon before serving. We like to make salmon rice bowls with this recipe using our favorite coconut white rice and roasted vegetables.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made it for my family and it was a big hit!! So yummy and flavorful XD
Thanks, Hannah!!