Tender, Flaky Salmon + Sauce You’ll Want to Put on Everything
Here’s why you’re going to love this easy weeknight meal:
- Glazed in a sticky, sweet sauce
- Takes 20 minutes or less
- Easy to make a sheet pan meal (see recipe card)
- Healthy and delicious
- Gluten-free friendly
Need another delicious salmon recipe? Try easy blackened salmon, Tahini ginger salmon and sesame asparagus, or one pan everything bagel salmon and roasted broccoli.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “Yum! The sauce is amazing and the coconut rice is a great compliment. I roasted broccoli separately. Even delicious as a cold leftover.” – Laurie
⭐️⭐️⭐️⭐️⭐️ “Made it for my family and it was a big hit!! So yummy and flavorful.” – Hannah
How to Make Honey Sriracha Salmon
- Mix the marinade ingredients, except the cornstarch, in a large medium bowl.
- Marinate the salmon with half the marinade in a sealed bag or bowl for 30 minutes or up to 2 hours.
- Bake salmon at 425°F until the internal temperature reaches 130°F, 10-12 minutes. The target internal temperature for salmon is 135°F.
- Add cornstarch to the remaining marinade then bring to a gentle boil in a saucepan. Simmer for 1-2 minutes to thicken.
- Brush the glaze over the baked salmon before serving.
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.
Molly’s Pro Tip
I highly recommend turning them into honey sriracha salmon bowl with a bed of coconut rice, avocado, red onion, and cucumbers like in this honey garlic salmon rice bowl.
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!
Honey Sriracha Salmon
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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 pepper 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, lime 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.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, 4 cloves minced garlic, 1/4 cup honey or maple syrup, 2-3 Tablespoons sriracha or hot sauce
- 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.2 teaspoons cornstarch
- 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.Cauliflower rice, jasmine rice, or quinoa for serving, Sesame seeds and sliced green onions for serving
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Yum! The sauce is amazing and the coconut rice is a great compliment. I roasted broccoli separately. Even delicious as a cold leftover.
Thank you for sharing, Laurie!
Made it for my family and it was a big hit!! So yummy and flavorful XD
Thanks, Hannah!!