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. We love this over steamed rice for an easy salmon rice bowl with whichever fresh veggies we have on hand: could be sliced cucumber or blistered string beans or shishitos peppers if we’re feeling more ambitious!
Be sure to try all our easy seafood recipes, including our Honey Garlic Salmon or this Miso Salmon recipe, our current favorite!
Ingredient Notes
- Fresh salmon fillets: You can use frozen salmon too, just be sure to thaw completely before cooking. This is Atlantic salmon, though you can check out our salmon guide for more information on the different species.
- Soy sauce: Be sure to use low-sodium soy sauce to control the level of salt in the dish.
- Honey: The base of the sauce is made from sweet honey.
- Hoisin: A savory, sweet, and slightly spicy sauce that is made from fermented soybeans.
- Packed light brown sugar: To add a little extra sweetness and balance out the heat of the sauce.
- Sriracha: Sriracha is a chili-based hot sauce that originated in Thailand. It has a sweet, tangy, and spicy flavor that is perfect for adding a kick to your food.
- Ginger: Fresh ginger root or ginger paste adds a touch of heat and complexity.
- Garlic: 2 cloves of grated ginger 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 us, the sugars in the sauce can burn and this makes cleanup so much easier!
How To Make Honey Sriracha Salmon
- 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 120F. A meat 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. We like to finish with a sprinkle of sesame seeds, green onion, and cilantro. Serve immediately with lime wedges!
We 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, 4 Ingredient Baked Cajun Salmon, or this 20 Minute Chili & Bourbon Glazed Salmon.
FAQs
Sambal oelek (an Indonesian chili sauce), sweet chili sauce, or peri-peri sauce. They’re not necessarily similar to sriracha, but they work well with honey, while still adding a little heat!
Yes! It’s a great source of protein, omega-3 fatty acids, and other nutrients. Eating salmon can help reduce the risk of heart disease, stroke, and other chronic diseases.
Absolutely, just be sure to thaw completely before cooking. Pat the salmon dry with paper towels before seasoning to absorb excess moisture.
Yes! The honey sriracha sauce is great with a variety of seafood (or even chicken or beef!). Try it with cod, halibut, or tilapia. Note that the cook time will vary depending on the fish. You could also spoon or brush the honey sriracha glaze over grilled or pan seared tuna fillets. So good!
No. Totally different ingredient and will yield a very different result.
Even with low-sodium soy sauce, there’s plenty of salt in the glaze. We want to control the level of salt in the dish, so hold off of adding any additional until the salmon is fully cooked. You can always sprinkle with a bit of flaky sea salt for serving.
Yes, air fryer salmon is so easy to make! Preheat the air fryer to 380F, 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 honey sriracha sauce, as instructed. Serve immediately!
Expert 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.
Make-Ahead, Leftovers, & Storage
- To make-ahead: This 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 other proteins 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 350F 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.
How To Serve
We love this 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.
We can’t 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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Sweet & Spicy Honey Sriracha Salmon
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 120F.
- 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
- 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.
- To make-ahead: This honey sriracha salmon is best enjoyed fresh immediately after cooking.
- Leftovers and storage: Store leftovers in a fridge for use within 3 days. Remember, seafood has a shorter shelf life than other proteins 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 350F 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.
Nutrition
Photography by: Jo Harding.
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