My recipe for baked honey sriracha salmon will convert any salmon hater into a lover! Packed with savory, sweet, peppery and smoky flavors, this tender piece of fish has just enough heat to warm the palate. Only 10 easy to find ingredients are needed.
About This Recipe
I decided to make this honey sriracha salmon recipe (and deviled eggs, and roasted chickpeas) after seeing how popular the tofu version had become. After all these years, it still remains a favorite among readers! Although I have to say I’m not surprised since the smoky glaze is so delicious and pairs well with just about any protein such as chicken or shrimp.
The result is a baked piece of salmon that’s perfectly tender and moist. The addition of fresh cilantro gives the dish a refreshing bite and the sesame seeds a little nuttiness.
Table of contents
Ingredients Needed
- Salmon Fillet: I’m using boneless salmon fillet but feel free to use any type of cut for this recipe. Whether you like your salmon with or without bones will not affect the final result.
- Oil: Choose a neutral oil with a high smoke point such as vegetable oil or grapeseed oil. You can use olive oil but make sure to use one that’s not too fragrant as it may affect the overall taste of the dish.
- Garlic: Minced garlic is added for a floral element.
- Sriracha Sauce: I prefer using Huy Fong Sriracha sauce because it’s the original sriracha sauce, and it’s also very peppery and not too sweet.
- Soy Sauce: The soy sauce adds saltiness, umami and earthiness to the glaze.
- 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: The seeds are mostly decorative but also adds a little crunch and nuttiness.
- Cilantro: Cilantro is optional but highly recommended! If you like pungent Asian dishes like I do, go wild on chopped cilantro, you won’t regret it!
Other Types Of Fish You Can Use
If you really don’t like salmon or happen to have another type of fish in your fridge or freezer, it’s okay to use it. I recommend using firm fish such as tuna, arctic char, cod, or haddock because they don’t flake easily.
Steps To Make This Recipe
- Preheat the oven to 425ºF (22ºC).
- 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.
Expert Cooking Tip
Choose wild caught salmon over farmed. That’s because wild caught salmon is much more flavorful and buttery than farmed. It’s also healthier for you and the environment because the fish was free to roam in clean waters before getting caught. Farmed fish can live in contaminated water and therefore can carry more diseases.
Storage and Reheating
Save the leftover baked honey sriracha salmon in an airtight storage container (with a lid) and refrigerate for up to 2 days.
Reheating: Transfer the salmon to a plate and microwave on medium for about 30 seconds. Or, warm it up in a skillet over low heat. It’s important not to cook it for too long so it doesn’t get dry.
Frequently Asked Questions
Every oven is slightly different so it probably has to do with a difference in temperature between mine and yours. If your salmon still hasn’t cooked through, transfer it to a skillet and cook it on medium low heat for 3 to 5 minutes. This should do it.
No, this recipe isn’t gluten-free because it uses soy sauce (Huy Fong sriracha sauce is naturally gluten-free). To make this recipe gluten-free, simply swap regular soy sauce for gluten-free soy sauce or tamari sauce.
Yes you can! Please refer to my honey sriracha tofu recipe to find out how you can make it vegan.
What to Serve with It
Since honey sriracha salmon is quite assertive in flavor, I like to serve sides that are milder and in keeping with the Asian influenced theme of the dish. It also goes well with a side of white or brown rice, with a simple salad, or even with pasta! Some of my favorites sides to serve this dish with 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
Other salmon recipes you might like to try: Miso salmon, salmon croquettes, Japanese salted salmon, ginger garlic air fryer salmon, honey mustard salmon, warm Asian salmon salad, and salmon with black bean glaze.
Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
Print
Baked Honey Sriracha Salmon
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 people 1x
- Category: Fish and seafood
- Method: Baking
- Cuisine: Thai
Description
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!
Ingredients
- 1 pound boneless salmon fillet
- handful cilantro leaves (optional)
Honey Sriracha Glaze
- 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
Instructions
- Turn on the oven: Preheat oven to 425ºF.
- Season the salmon: Line a cooking tray with parchment paper and lay salmon fillet on top (skin side down). Season with salt and pepper.
- Bake it: Cover salmon with another piece of parchment paper and bake for 10 minutes.
- Make the honey sriracha glaze: Meanwhile, put the garlic, sriracha sauce, soy sauce, honey, and rice vinegar in a pan and bring to a boil. Lower heat to a bubbling simmer and cook for 8 to 10 minutes, until sauce has thickened and reduced by about half. Transfer to a bowl and stir in sesame oil and seeds. Set aside.
- Glaze the salmon: Take the salmon out of the oven and use a brush or the back of a spoon to cover the top of the fish with the glaze mixture, spreading it as evenly as possible.
- Bake it a bit longer: Return the salmon in the oven for 8 to 10 minutes, until it’s cooked through.
- Serve: Top the salmon with fresh cilantro and serve.
Notes
This Honey Sriracha Oven Bake Salmon Recipe will keep refrigerated for up to 2 days, stored in a storage container.
Nutrition
- Serving Size: 1 serving
- Calories: 223
- Sugar: 7.7g
- Sodium: 359mg
- Fat: 9.4g
- Saturated Fat: 1.8g
- Unsaturated Fat: 2.6g
- Trans Fat: 0g
- Carbohydrates: 9.3g
- Fiber: 0.5g
- Protein: 26.2g
- Cholesterol: 59.7mg
This recipe is INCREDIBLE. I’ve been making it for well over a year. It’s a staple in our house. We’ve also made the sauce with chicken, tofu, and steak. 10/10.
We love all your recipes This our second time on this. We were hooked on your Sticky Chicken! Gochugarusauce is delicious and low sodium. Comes together so fast.
Thank you so much 🙂
What a great recipe! I baked the salmon skin side down for a few minutes less and then flipped it and switched the oven to broil for a few more minutes to crisp the skin.
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!