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’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.