Honey Sriracha Salmon

5 from 3 votes

This honey sriracha salmon has a tender, flaky texture in every bite and offers the perfect balance of sweet and spicy flavors. It's quick and easy to make, perfect for meal prep, and is healthy and high in protein. The marinade doubles as a glaze for extra flavor!

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Prep Time5

Cook Time10

Marinade Time30

Total Time45

Servings: servings

Author: Molly

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

Storage: 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.

Roasted Veggies for Serving: Add asparagus to the pan with the salmon and drizzle with sesame oil and sesame seeds. For roasted broccoli, drizzle with oil and sesame seeds and start roasting in the oven 10-15 minutes before you add the salmon. You could also roast broccoli on a separate sheet pan at 425°F for 25-30 minutes.

Nutrition

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