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.
Let’s cook!
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.
Enjoy!
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
- 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)
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
- 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.
Glazing:
- 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.
Notes
This Honey Sriracha Oven Bake Salmon Recipe will keep refrigerated for up to 2 days.
Nutrition
- 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
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?
thank you!
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
Thank u
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.