This is a sweet, spicy and smoky honey sriracha oven baked salmon recipe you won’t be able to stop eating – and you only need 10 ingredients and 25 minutes to make it!
This easy baked salmon recipe is a seafood take on the honey sriracha tofu recipe I published a few months ago – and one that remains a favorite among my readers. It’s not surprising since the sweet, spicy and smoky glaze is so delicious and dangerously addictive!
When I created the tofu dish, I used the combination of honey and sriracha sauce to show that tofu can be a super tasty treat to make for dinner. You can imagine how happy I was (and still am) to see that people all over the web were loving it as much as I did!
It even converted tofu haters into lovers – a huge compliment for a home chef like me!
I have since used the recipe for chicken and beef but what really made me go WOW was when I reduced the sauce and used it as a glaze for oven baked salmon. Even Ben, who isn’t a fan of salmon was blown away by how good this dish came out.
The Best Salmon Recipe
From the caramelized edges to the initial kick of heat in your mouth, this is one salmon recipe you will be dreaming about for days on end.
The salmon seasoning is loud and blends beautifully with the refreshing flavors of the fish. Serving it with freshly chopped cilantro is optional but will add an added pop of color and a smidge of pungency to this already delicious and vibrant dish.
What is Sriracha?
Sriracha (pronounced “see-rah-jah”) is a sauce that hails from the city of Si Racha, on the eastern coast of Thailand. It was first made over 80 years ago by Ms. Thanom Chakkapak who manufactured her recipe after it was a big hit among friends and family. It quickly became the no.1 selling sauce across Thailand but didn’t make an appearance in the US until 1980 when David Tran, founder of Huy Fong Foods, created his own version of the sauce. That’s the sauce you see everywhere with the clear bottle, green cap, and iconic rooster.
What Does Sriracha Taste Like?
The bright red sauce is made of chili peppers, sugar, garlic, vinegar, and salt. Sriracha sauce can taste vastly different from brand to brand. The original one from Thailand is more sweet and smoky, while the Roland brand is more acidic and mild. For this recipe I’m using Huy Fong which is sweet, tangy, and hot.
How Spicy is Sriracha Sauce?
This depends on the brand of sauce and your tastebuds. For example, the Huy Fong brand ranks between 1,000-2,500 in heat units which makes it less spicy than a Jalapeño pepper. But keep in mind that it’s still a hot sauce so there is definitely a good amount of heat in it!
Nothing that will make you cry though 🙂.
Ingredients for Honey Sriracha Oven Baked Salmon
- Salmon Fillet: I’m using a pound of boneless salmon fillet but you can use any type of cut for this recipe. I prefer boneless because it’s easier to eat.
- Oil: Choose a neutral oil such as vegetable, corn, or grapeseed, so as not to alter the flavor of the salmon seasoning sauce.
- Garlic: One clove for a little pungency, minced.
- Sriracha Sauce: I’m using Huy Fong’s Sriracha sauce but you can use any other brand for this recipe.
- Soy Sauce: The soy sauce adds umami and earthiness to the glaze, only one tablespoon is needed.
- Honey: Honey is for sweetness and to balance the saltiness of the glaze. Feel free to add an additional half a tablespoon if you like it sweeter.
- Rice Vinegar: Use plain rice vinegar to add a layer of tanginess to the sauce.
- Sesame Oil: A little sesame oil goes a long way. One teaspoon is plenty to infuse the glaze with nuttiness.
- Sesame Seeds: This is mostly decorative but it also adds a little crunch to the dish.
- Cilantro: Optional but highly recommended! If you like pungent Asian dishes like I do, go wild on chopped cilantro, you won’t regret it!
How to Cook Salmon
You will need a cooking tray and parchment paper to make this recipe.
- Preheat your oven to 425ºF.
- Line a cooking tray with parchment paper and place the salmon fillet on top with the skin side down. Lightly season with salt and pepper on both sides.
- Cover the salmon fillet with another piece of parchment paper and bake in the oven for 10 minutes.
- While the salmon is baking, place all the ingredients for the sauce in a small pot and cook on low to medium heat until it boils. Turn the heat to low and cook for 8-10 minutes until the sauce has reduced by half and has thickened.
- Transfer the sauce to a bowl and stir in the sesame seeds.
- Take the salmon out of the oven and brush the top of the fillet with the sauce, covering the surface evenly. Use all the sauce.
- Bake the salmon for an additional 8-10 minutes until it’s cooked through and top with fresh cilantro.
What to Serve with Salmon
Since this dish is quite assertive in flavor, I like to serve sides that are mild and in keeping with the theme of the dish, Asian influenced. Some of my favorites are:
- Japanese fried rice (yakimeshi)
- Green salad with Japanese carrot ginger salad dressing
- Japanese cabbage salad
- Edamame with soy and sesame sauce
- Korean bean sprouts salad
Did you like this baked salmon with honey sriracha sauce? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!Print
Baked Salmon with Honey Sriracha Sauce
This is a sweet, spicy and smoky honey sriracha oven baked salmon recipe you won’t be able to stop eating – and you only need 10 ingredients and 25 minutes to make it!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 people 1x
- Category: Fish and seafood
- Method: Baking
- Cuisine: Thai
- 1 pound boneless salmon fillet
- handful cilantro leaves (optional)
- 1 tablespoon vegetable oil (or other neutral oil)
- 1 clove garlic (finely chopped)
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce
- 1 1/2 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
- Preheat oven to 425ºF.
- Line a cooking tray with parchment paper and lay salmon fillet on top (skin side down). Season with salt and pepper.
- Cover salmon with another piece of parchment paper and bake for 10 minutes.
- Meanwhile, put all the ingredients for the glaze EXCEPT sesame oil and seeds, in a pan and bring to a boil. Lower heat to a bubbling simmer and cook for 8-10 minutes, until sauce has thickened and reduced by about half. Transfer to a bowl and stir in sesame oil and seeds.
- Use a brush or the back of a spoon and cover the top of the fish with the glaze mixture, spreading it as evenly as possible.
- Return salmon in the oven for 8-10 minutes, until cooked through.
- Serve topped with fresh cilantro.
This Honey Sriracha Oven Bake Salmon Recipe will keep refrigerated for up to 2 days.
- Serving Size:
- Calories: 223
- Sugar: 7.7 g
- Sodium: 359.8 mg
- Fat: 9.4 g
- Saturated Fat: 1.8 g
- Carbohydrates: 9.3 g
- Fiber: 0.5 g
- Protein: 26.2 g
- Cholesterol: 59.7 mg
Keywords: Roasting, main, dinner
Can it also be frozen for future meals (perhaps wrapped in Parchment paper and then aluminum foil)?
Hi Donna, I’m not sure if this recipe can be frozen. I assume it should be fine as long as it’s wrapped properly 🙂
Skipped cilantro because it didn’t seem a good fit and also skipped sesame seeds as I had none. Otherwise I followed the recipe, adding a small amount of powdered ginger and this was amazing. I like heat but next time will use only a tbsp of sriracha. Thank you for this recipe
What is the chicken version of this recipe? Craving it and am out of salmon lol!
Hi Kelly! The recipe would pretty much be the same except for the baking time, depending on how thick the chicken breasts are. I would suggest following the recipe step by step and maybe add an additional 5 minutes in the oven 🙂 Let me know how it turns out!
I’ve made this once so far and it really was delish, just a bit too spicy for me and my husband with 2 whole tbsp of sriracha! (We are weenies in the spice dept lol) Trying again tonight with 1/2-1 tbsp to see if it’s better for our palate. But overall it’s delicious!
My wife made it, absolutely marvelous.
This recipe is everything! It never made it to the table! I am not ashamed. I will be more civilized next time. Someone said they’ll be making it every week, I concur. good job!
Hahaha I love it Brooks, thank you for the laugh and the kind comment! 🙂
quick question… can the sauce be made a day or so in advanced?
Hi Melyssa! Yes, the sauce can be a couple of days in advance. Just make sure to keep it refrigerated until you want to use it 🙂
This recipe looks amazing! Going to try it tonight. Quick question when you put the salmon back in the oven after putting the glaze on, do you put the parchment paper back on or just for the first 8-10 minutes?
Hi Erling! I don’t put the parchment paper back once the glaze is on. This way it gets nice and bubbly 🙂
Thank you! This was delicious! Will definitely be making this every week.
Thank you so much Erling! 🙂
I love your recipes….all of them that I have tried….and thank you for giving us the nutritional info!
Thank you so much Tina! 🙂
This is an excellent recipe. Thank you for listing the weight of the salmon. I had looked at a very similar recipe and all it said was “one large salmon filet”. 🙁 That was poorly described. I have the 3 lbs ones and I can at least gage the cook timing better on the oven with the amount listed correctly as well as the glaze proportions. Thank you again!
Yay! Thank you so much for sharing your cooking experience Elle! 🙂
I made this recipe for my lunch. It was absolutely delicious!!! Will definitely make it again.
Found this recipe about a year ago and it’s the only way I cook salmon now. I follow the recipe, but eyeball the honey & sriracha sauce and serve it all over rice & roasted carrots. It comes out amazing every.single.time. I’m so glad I found this!
That’s so awesome J, thank you for the kind words!!
Amazing recipe. Fish either needs to be cooked at a lower temp or half the time. Other then that, absolutely delicious
We love this recipe! I made it 3 times so far. Found out if the sauce isn’t very thick, just poor it over the salmon and it thickens up in the oven. Before eating, scrape any sauce from the pan and put on the salmon. I shared this recipe with friends at work and they love it and their families too! Thank so much for the recipe! I’ve never used sriracha sauce before and we love the rooster brand so much! Now I’m going to check oit your other recipes.
I do not read blogs ever! I’m more of a
“Jump to recipe” person so I did not read any of the other info. I did however make this recipe tonight and followed it EXACTLY with no deviations. It was perfect! It needed no changes or modifications. Thank you.
Thank you so much Tim!
That was what my husband and my son said. Really easy to mix ingredients. Thank you for sharing this recipe. I’ll make it again.
Thank you Yoko! 🙂
Love it !!!!
I made it few times already
This is defiantly a keep
Literally the best salmon recipe ever. Thanks for sharing.
This is the best salmon recipe ever. My husband wants me to make it every week. He won’t even order salmon out anymore. Wouldn’t change a thing!
Thank you so much for sharing this with me Judy, you just made my day! 🙂
Very good flavor. I doubled the recipe for 2 pound of salmon. Perfect for my husband but I will reduce the sriracha next time. I served over cauliflower rice and spinach.
Super yum! Used on wild caught salmon, needed only 5 minutes per cooking cycle to keep really moist in the center,. Served on a bed of pan-fried green beans of which I stirred in a couple teaspoons of the sauce. At the end, it was so tasty my husband abandoned cleaned up after dinner! Definatr keeper!
Wonderful Lori! 🙂
Made this tonight with salmon and OMG! It was amazing!
This was amazing! I used it on kokanee salmon and my family loved it!!!
I made this about a week ago, and it was absolutely delicious! Love the sauce! I will definitely be making it again. Thank you for the recipe.
I am very excited to try this recipe tonight. can you explain to me why you have to cover the fish with parchment and bake it before putting the glaze on and then baking it again. Usually a salmon fillet at that temperature only takes about 9 to 10 minutes to bake so wouldn’t it be over cooked. Have you made this with just glazing it and then baking. I am really looking forward to your response.
Hi Marsha, the salmon isn’t overcooked at all, it’s actually even more moist! I prefer the parchment paper method because it preserves all the moisture and then add the glaze to give it a caramelized texture, uncovered 🙂
I made his recipy tonight and my family loved. I didnt have parchment paper so I used aluminum foild, it work out just fine. I’m planing to used this recipy more often, thank you.
I made this tonight and it was absolutely DELICIOUS! Thank you for sharing such an amazing and flavorful recipe! I will definitely be making this again!
Do you think I could wrap it in foil and grill it? I’m trying not to use the oven in Carolina heat;)
Hi Karen, yes I think foil and grill would work very nicely! Might even be better than the oven 🙂
The boyfriend, myself and the kids loved this recipe! My son is not a fan of fish, but the sauce was so incredible he ate all of it! This is definitely a keeper in the house now! Oh and I didn’t have sriracha so I used chili garlic paste instead. I used half of what was listed since it tends to be a bit spicier than sriracha. 🙂
This recipe is so delicious! It’s tangy with a tiny hint of spice at the end, which is a great balance. This will be a weekly staple in our household. Thanks for sharing!
Thank you Tory!
This is a great recipe; my family loved it!
Delicious! I cooked this one for dinner earlier and my husband loved it. He was hesitant at first how honey and sriracha mixed would turn out. We absolutely loved it! Side dish for my husband was boiled sweet corn and broccoli salad for me. Perfect dinner for 2! I’ll add your link on my Instagram bio.
Thank you Queenie!
What are some good side dishes to pair this with?
Hi Mel! With this dish I like a simple salad and some rice since the flavors are so punchy. Milder dishes, some with a refreshing citrus pop are wonderful too 🙂
Can’t wait to try this recipe tonight, my husband caught a 18 pound salmon last week and so I need to find yummy ways to cook it. Anyway, I have everything except rice vinegar and sesame seeds, would this make a huge difference?
You can substitute rice vinegar with cider vinegar to get a similar tanginess. I hope you both like this dish!
This looks delicious, I am looking for a salmon recipe that i can make ahead for a dinner party. Can I make this a few hours ahead of time and just warm it up when i need it for dinner?
I would suggest making the honey sriracha glaze ahead of time, that way you only need to bake the salmon and apply the glaze, which takes no time at all. I prefer serving salmon fresh out of the oven otherwise it tends to overcook quickly 🙂
Would this work with Frozen salmon also?
Hi Daniela, I think it would work just as well with frozen (thawed) salmon 🙂
I just made it 2 hours ago and my husband and I devoured it. excellent recipe. Will reuse it.
That’s great Maria, thank you for sharing!
I can’t wait to try this! Use coconut aminos in place of the soy sauce if you’re avoiding soy and top with sliced green onions for non-cilantro fans.
Great tip Denise, thank you for sharing!
The only words to describe it are Caroline’s own: Wow. Amazing. I want to eat more of it!
Seriously, this salmon is addictive! Especially with Caroline’s Asian coleslaw. Flavours are divine (perfect amount of spice for my family, including the kids) and cooking salmon at 215 degrees (425F?) produces the most succulent fish ever. I always thought you cannot cook salmon at more than 180 degrees (350F). How wrong was I?! Thanks Caroline!
Where does the sesame seed and oil come in?
oops ! I see it now!
I made this last night for my husband and I. We are obsessed! I’ve never had luck with cooking salmon but this recipe, and your baking instructions were great, I did tweak them a little by turning on the broiler for the last 5 minutes of baking and this came out PERFECT! The salmon was melt in your mouth, and the glaze was the perfect combination of spicy with a little bit of sweet. Can’t wait to make this again! Thank you 🙂
Woohoo Megan that is so awesome! So glad it turned out exactly how I was hoping it would for my readers. This makes me very happy – thanks for sharing!
So on a scale of 1-5 with 5 being the hottest, how spicy is this?? I noticed you said on a comment above to use more soy sauce and less Sriracha. What do you think the amount of those would be? (Too spicy for little kids?)
I’m teaching my grandsons to cook and this is what we wanted to make for mom and dad. Looks really good.
I would say the first bite will feel like a 4 but it’s really more of a 2 or 3 (it gets milder as you eat it). I would recommend using 1 tbsp sriracha sauce instead and substituting the remaining tbsp of sriracha with water if they are little kids. Or I would try to sell them these salmon croquettes instead https://pickledplum.com/salmon-croquettes-recipe/ – I have a feeling they would much prefer those over the glazed salmon 🙂
Let me know what you decided to do!
I cannot wait to try this! I’ll admit, I’ve never been one for sriracha or any hot spices for that matter but I’m getting there! I can only imagine how the flavor of honey with the sriracha combine and keep you wanting to take one bite, after another, and another. I like your tip to serve it with some simpler sides to not compete with the salmon glaze. I’m sure I’ll be back to share a rave review once I make it! Thanks Caroline!
You’re welcome! I hope you like it and if not, you can try to make it with less sriracha and more soy sauce 🙂
Yummy looking!!! Hate to be such a stickler, but for those interested in protein content, etc., an entire POUND of salmon has about 94 grams of protein. If your recipe serves four, which seems reasonable, that would translate into just under 24 grams of protein per serving, not the numbers given in your Nutrition Information. Again, don’t mean to be a wet blankie, but this sort of stuff is important to a lot of us … love the idea of the cilantro!
No need to apologize I completely understand why this stuff is important as I feel the same way about eating! However, the recipe does state that it’s for 2 servings (it’s written at the top) since my husband and I eat most of it in one sitting every time we make it 🙂
Not sure where the “neutral oil” comes in for this recipe, but I made it exactly according to the instructions and it was amazing! My husband couldn’t wait to eat it just based on the smells coming from the kitchen. We served it on top of red quinoa and steamed longbean with cilantro and a little bit of green onion on top. I liked the tofu version of this a lot, but on salmon it’s a real winner! Yum!
Thanks Deana! And I fixed the neutral oil situation 😉
Got it! Okay, so I ended up making it without the neutral oil, and it was still delicious!