A Boldly Flavored Salmon Recipe for Busy Weeknights!
Honey sriracha salmon is a delicious and easy-to-make weeknight dinner that packs a punch! The salmon is broiled until tender and flaky — it has a cook time of just 6-8 minutes, depending on the thickness of the fish — and is brushed with a sweet and spicy glaze.
I love this over steamed rice for an easy salmon rice bowl with whichever fresh veggies we have on hand: could be sliced cucumber, blistered string beans, or shishitos peppers!
Be sure to try more of my easy seafood recipes, including Sweet Honey Garlic Salmon, Grilled Blackened Salmon, or this Miso Salmon recipe, our current favorite! Or check out all of our easy salmon rice bowls recipes for more dinner inspiration!
Ingredient Notes
- Fresh salmon fillets: You can use frozen salmon too, just be sure to thaw completely before cooking. This is Atlantic salmon — check out our salmon guide for more information on the different species. If using frozen salmon, be sure to thaw completely before cooking.
- Soy sauce: Be sure to use low-sodium soy sauce to control the level of salt.
- Honey: The base of the sauce.
- Hoisin: A savory, sweet, and slightly spicy sauce that is made from fermented soybeans.
- Packed light brown sugar: To balance out the heat in the sauce.
- Sriracha: Sriracha is a chili-based hot sauce that originated in Thailand. It has a sweet, tangy, and spicy flavor that adds a wonderful kick to your food.
- Ginger: Fresh ginger root or ginger paste will work.
- Garlic: 2 cloves of grated garlic adds a slight savory heat.
- Limes: A squeeze of fresh lime juice at the end helps to round out the flavors.
- For serving: sesame seeds, scallions, and fresh cilantro
You’ll also need a parchment (or aluminum foil) lined baking sheet. Trust me, the sugars in the sauce can burn and this makes cleanup so much easier!
Directions
Full instructions with quantities can be found in the recipe card below.
- Make the honey-sriracha sauce. It’s really simple! Place soy sauce, honey, hoisin, brown sugar, sriracha, ginger, garlic, lime zest, and lime juice in a saucepan set over medium heat. Bring to a low boil, then whisk. Cool slightly.
- Prep the salmon. Pat dry with paper towels, then place on a parchment lined baking sheet skin-side down. Pour or brush most of the sauce on top of the filets. Reserve remaining sauce in a small bowl.
- Cook the salmon. Place in a preheated oven under a broiler set to high, about 6-inches from the heating unit. Cook for 6-8 minutes, or until the internal temperature reaches 120°F. A thermometer is the best way to check for proper doneness.
- Garnish, then serve. Brush the remaining marinade on top of the cooked salmon, then garnish. I like to finish with a sprinkle of sesame seeds, green onion, and cilantro. Serve immediately with lime wedges!
I recommend the Thermapen MK4 to check for doneness on all meats!
If you love this dish, consider these other boldly flavored salmon recipes: Easy Broiled Teriyaki Salmon, Blackened Salmon BLT, Cajun-Rubbed Salmon, or my Chili & Bourbon Glazed Salmon.
Ari’s Best Tips!
- For best flavor, use fresh salmon filets.
- If you want a thicker sauce, consider adding a tablespoon of cornstarch to the glaze before brushing or pouring it over the salmon.
- To prevent the glaze from burning, keep a close eye on the salmon as it cooks. If you notice it browning too quickly, rotate the pan under the broiler.
- For a bit more heat, add a generous pinch of red pepper flakes.
To Make In An Air-Fryer
Preheat the air fryer to 380°F, then place the prepped salmon in the air fryer basket. Cook for 8-12 minutes, depending on the thickness of the salmon filet, then brush with additional sauce.
Make-Ahead, Store, and Freeze
- To make-ahead: Honey sriracha salmon is best enjoyed fresh immediately after cooking. However, you can marinate it for up to 24 hours before cooking.
- Leftovers and storage: Store leftovers in an airtight container in the fridge for use within 3 days. Remember, seafood has a shorter shelf life than meats or poultry and should be enjoyed within a few days.
- To reheat: Either reheat gently in a microwave or place salmon in a baking dish and bake at 350°F for about 10 minutes, or until heated through. Alternatively, leftovers can be gently reheated in a skillet over medium-low heat, but note that the sugars in the sauce may burn if heated too quickly.
- To freeze: Cooked salmon can be frozen for up to 3 months. Thaw the salmon completely overnight in a refrigerator before reheating.
Serving Suggestions
We love this salmon in a rice bowl, but it’s great with noodles, quinoa, or even in a salad with the right ingredients! Garnish with chopped green onions, sesame seeds, and cilantro, then serve with lime wedges. Try it with our Spicy Ramen Noodles!
Some of our favorite Asian-inspired side dishes: Blistered Shishitos Peppers, Blistered Haricots Verts, Asian Brussels Sprouts, or these unbelievably delicious Soy Sauce Eggs.
Substitutions and Variations
- Want more crunch? Try adding chopped, roasted peanuts to the finished dish!
- For a lighter meal, serve over cauliflower rice (we love Trader’s Joe’s frozen cauli rice!) in place of white rice.
- Add 1-2 teaspoons of sesame oil to the sauce. It adds a rich nuttiness to the salmon that is just delicious.
- Sriracha: Sambal oelek (an Indonesian chili sauce), sweet chili sauce, or peri-peri sauce will work. They’re not necessarily similar to sriracha, but they work well with honey while still adding a little heat!
I seriously cannot get enough of this sweet heat! If you make this Honey Sriracha Salmon recipe, please let us know by leaving a review and rating below!
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Quick Broiled Honey-Sriracha Salmon Fillets
Equipment
Ingredients
- 4 (6oz) salmon fillets skin on or off
- ⅓ cup reduced-sodium soy sauce
- 3 Tbsp honey
- 2 Tbsp hoisin sauce
- 2 Tbsp packed light brown sugar
- 1 Tbsp sriracha
- 2 tsp ginger paste or a 1-inch piece of ginger root peeled and grated
- 2 cloves garlic grated
- 2 limes 1 zested and juiced, about 2 tsp, the other cut into wedges for serving
- Sesame seeds for serving
- Scallions thinly sliced, for serving
- Fresh cilantro for serving
Instructions
- Make the honey sriracha sauce. Combine ⅓ cup soy sauce, 3 Tbsp honey, 2 Tbsp hoisin, 2 Tbsp brown sugar, 1 Tbsp sriracha, 2 tsp ginger paste, 2 grated garlic cloves, lime zest, and 2 tsp lime juice in a small saucepan over medium heat. Bring to a low boil, then whisk until the sugar has melted. Allow to cool slightly.
- Prep the salmon. When ready, preheat the broiler to high, then coat a sheet of parchment on a baking sheet with cooking spray. Place the salmon skin side down (if skin on), then pour or brush ⅔ of the marinade on top of the salmon fillet. Reserve the rest for serving.
- Cook the salmon. Broil the salmon for 6-8 minutes, rotating the pan once halfway through, or until the internal temperature of the fish reaches 120°F/49°C.
- Finish, then serve. Brush the fillets with remaining marinade, if wanted, then serve immediately with sesame seeds, thinly sliced scallions, fresh cilantro, and lime wedges.
Notes
- Tip: Watch closely under the broiler; rotate the pan if the glaze browns too quickly.
- Make ahead: Best enjoyed fresh.
- Storage & reheating: Refrigerate leftovers up to 3 days. Reheat gently (microwave, 350°F/175°C oven, or low skillet heat).
- Freezing: Freeze cooked salmon up to 3 months. Thaw overnight before reheating.
Nutrition
Photography by: Jo Harding.
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