Quick Broiled Honey-Sriracha Salmon Fillets
If you love that sweet-heat combo that keeps you going back for just one more bite, this honey sriracha salmon is about to earn a permanent spot in your dinner rotation. The broiler does all the heavy lifting, turning a simple glaze of honey, sriracha, hoisin, soy sauce, and brown sugar into a sticky, caramelized coating over perfectly flaky salmon—in under 20 minutes, total. Easy, reliable, and wildly satisfying.
Servings: 4 servings
Calories: 339kcal
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
Calories: 339kcal | Carbohydrates: 24g | Protein: 36g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 930mg | Potassium: 969mg | Fiber: 1g | Sugar: 19g | Vitamin A: 90IU | Vitamin C: 13mg | Calcium: 47mg | Iron: 2mg
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