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
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!
Thanks!
Jamie
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?
Hi Sara,
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?
Hi Rana,
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.
Hi Debbie!
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!
Hi Lizzie,
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!