My sauce almost burned before the salmon was baked. What should I do?

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.

Is this salmon recipe gluten-free?

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.

Can I make this recipe vegan?

Yes you can! Please refer to my honey sriracha tofu recipe to find out how you can make it vegan.

Baked Honey Sriracha Salmon

Name: Baked Honey Sriracha Salmon
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Thai
Ingredients: 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

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

Units Scale

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

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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