Honey Sriracha Glazed Salmon

There’s something magical about the sweet-spicy combo in this Honey Sriracha Glazed Salmon – it’s become my go-to when I need a showstopper dinner fast. The honey caramelizes beautifully while the sriracha gives just the right kick, all coming together in under 30 minutes. I first made this on one of those crazy weeknights when my kids had soccer practice and I needed something impressive but fuss-free. Now it’s our family’s most-requested salmon recipe. The glaze is so good you’ll want to lick the spoon (I won’t judge!), and the salmon stays perfectly moist every time.

Why You’ll Love This Honey Sriracha Glazed Salmon

Trust me, this isn’t just another salmon recipe—it’s the one you’ll crave. Here’s why:

• Quick magic: Ready in under 30 minutes (even faster if you cheat like me and buy pre-minced garlic!)
• Flavor bomb: That sweet-spicy glaze caramelizes into sticky perfection—my kids call it “salmon candy”
• Healthy-ish: Packed with protein and good fats, but tastes indulgent enough for date night
• Weeknight hero: Works with frozen salmon in a pinch (just pat it dry extra well)

Bonus? Leftovers (if you have any) make killer salmon bowls the next day.

Ingredients for Honey Sriracha Glazed Salmon

This recipe keeps things simple with ingredients you probably have already – except maybe the star of the show! Here’s what you’ll need for that perfect sweet-heat balance:

• 4 salmon fillets (6 oz each, skin-on or off – your choice!)
• 3 tbsp honey (pack it in that spoon nice and tight)
• 2 tbsp sriracha (adjust up or down – I usually sneak in an extra teaspoon)
• 1 tbsp soy sauce (the good stuff, not that watery generic kind)
• 1 tbsp fresh lime juice (about half a juicy lime)
• 1 clove garlic, minced (or 1 tsp from the jar when I’m lazy)
• 1 tsp freshly grated ginger (frozen ginger cubes work in a pinch)
• 1 tbsp olive oil (for that perfect golden sear)
• 1 tsp sesame seeds & 2 sliced green onions (because we eat with our eyes first!)

How to Make Honey Sriracha Glazed Salmon

Preparing the Glaze

Start by preheating your oven to 400°F (200°C). A perfect time to set your salmon out and let it come to room temperature. In a small bowl, whisk together our honey, sriracha, soy sauce, lime juice, minced garlic, and grated ginger. This is where I always taste – add a touch more honey for sweetness or sriracha for spice. You’ll know when it’s perfect – the glaze should have a nice balance of sweet and spicy.

Baking the salmon

Line a baking sheet with parchment paper (I never skip this – it’ll keep the glaze from sticking and is easy for cleanups). Place salmon fillets on the baking sheet and brush each with olive oil. Spoon the glaze over each fillet, coating evenly (don’t worry if some sauce runs off – it’ll caramelize and be delicious). Bake for 12-15 minutes or until salmon flakes easily with a fork – the meat should be opaque and fork tender.

For extra crispiness, I sometimes broil the salmon for the last 2 minutes of cooking – just watch it doesn’t burn. The glaze will become shiny and slightly charred – this is when my kids know the salmon is ready!

Tips for Perfect Honey Sriraflambéed Salmon

I’ve learned some things over the years – first, don’t overcook the salmon – it’ll dry out. Second, adjust glaze thickness by adding more or less honey. Lastly, fresh salmon is always superior but frozen works in a pinch – just pat it dry extra well.

Serving Suggestions for Honey Sriracha Glazed Salmon

I love serving this salmon with jasmine rice and roasted broccoli. The glaze is nice over the rice too. Sometimes I garnish with sesame seeds and green onions.

Storage and Reheating Instructions

This salmon can be refrigerated for up to 2 days. Reheat in the oven at 300°F (150°C) to avoid drying out.

Honey Sriracha Glazed Salmon Variations

Try this glaze with shrimp or chicken. Use maple syrup instead of honey. Try different spices like cayenne or smoked paprika.

Nutritional Information

This salmon is packed with protein and healthy fats. It’ll give you 320 calories per serving.

FAQs

Can I use frozen salmon? Yes, just pat it dry extra well. How to reduce heat? Cut back on sriracha. Substitute for soy sauce? Use tamari.

Rate This Honey Sriracha Glazed Salmon

Do you love this salmon? Share your opinions with us.

Conclusion

This salmon is a family favorite and it’ll become yours too. It’ll make you feel proud of your cooking skills. Serve it with friends and family.

Conclusion

This salmon is a family favorite and it’ll become yours too. It’ll make you feel proud of your cooking skills. Serve it with friends and family.

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Tips for Perfect Honey Sriracha Glazed Salmon

After making this recipe more times than I can count (my family won’t let me stop!), I’ve picked up some tricks to avoid common mistakes. First – and this is crucial – don’t overcook the salmon! It continues cooking after you pull it from the oven, so take it out when it’s just slightly underdone. The glaze thickness matters too – if it’s too thin, add a bit more honey; too thick, a splash of lime juice. Fresh salmon gives the best results, but frozen works in a pinch – just pat it dry really well so the glaze sticks properly. Oh, and always use parchment paper unless you enjoy scrubbing pans!

Serving Suggestions for Honey Sriracha Glazed Salmon

Oh, the fun part! This salmon shines with so many sides – my current obsession is serving it over warm jasmine rice that soaks up all that glorious glaze. The nuttiness of the rice balances the spice perfectly. For veggies, I rotate between roasted broccoli (tossed with a little sesame oil) or crisp-tender sugar snap peas. Don’t skip the garnishes! A sprinkle of sesame seeds and green onions makes it look restaurant-worthy. My kids love when I serve the salmon in bowls with all the fixings – we call it “salmon party bowls!”

Storage and Reheating Instructions

Here’s the good news – leftovers (if you’re lucky enough to have any!) keep beautifully in the fridge for up to 2 days in an airtight container. When reheating, I’ve learned the hard way that microwaves are the enemy – they’ll turn that perfect salmon into rubber! Instead, pop it in a 300°F (150°C) oven for about 10 minutes. If the glaze seems dry, brush on a tiny bit of fresh honey-sriracha mix before warming. Pro tip: leftover salmon makes amazing cold salmon salad sandwiches the next day – just flake it up with some mayo and celery!

Honey Sriracha Glazed Salmon Variations

If you love this recipe as much as I do, you’ll want to try these fun twists! The glaze works wonders on shrimp – just reduce the cooking time to 6-8 minutes. For chicken thighs, brush it on during the last 10 minutes of baking. Out of honey? Maple syrup adds a lovely depth, and I’ve even used agave nectar in a pinch. Feeling adventurous? Add a pinch of smoked paprika or cayenne to turn up the heat. The possibilities are endless with this magical sweet-spicy combo!

Nutritional Information

Just so you know – these numbers are estimates (my kitchen scale isn’t that precise!). Per serving, you’re looking at about 320 calories packed with 34g of protein – perfect for keeping you full. The glaze adds 12g of natural sugars, and you’ll get those good omega-3s from the salmon. Not bad for something that tastes this indulgent!

Frequently Asked Questions

Can I use frozen salmon for this recipe?
Absolutely! I do it all the time when fresh isn’t available. Just thaw it overnight in the fridge, then pat it super dry with paper towels before glazing. The extra moisture from freezing can make the glaze slide off otherwise. Pro tip: sprinkle a little salt on thawed fillets and let them sit for 10 minutes to draw out even more moisture.

How can I make it less spicy for sensitive palates?
No problem – we’ve all got that one family member who can’t handle heat! Start with just 1 tablespoon of sriracha, then taste the glaze before adding more. You can also balance the heat with an extra tablespoon of honey. My daughter likes when I add a teaspoon of orange juice to mellow it out – gives it a nice citrusy twist too!

What can I use instead of soy sauce?
If you’re avoiding soy, tamari works great (it’s gluten-free too!). Coconut aminos are my go-to for a slightly sweeter flavor, though you might want to reduce the honey a tad. In a real pinch, I’ve even used a teaspoon of Worcestershire sauce mixed with water – just adds a different kind of umami kick!

Let Me Know What You Think!

Tried this honey sriracha salmon? I’d love to hear how it turned out for you – leave a comment or rating below! Nothing makes me happier than seeing others enjoy my family’s favorite recipes.

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