This Sweet and Spicy Honey Sriracha Salmon is packed full of amazing flavor, and sure to become a family favorite! With instructions to either bake or pan-fry, this super easy and healthy dinner takes no time at all to make, with pantry staple ingredients that you’ll already have on hand.
If you’re a salmon fan as well, this Honey Garlic Salmon is absolutely amazing, and if you’re also a sushi lover like me, these Salmon Sushi Bowls will be a hit!
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Ingredients for Honey Sriracha Salmon
- Salmon: I like to use wild caught salmon with the skin on. This helps to keep the salmon from drying out when cooking. Feel free to leave the skin on if you enjoy eating it!
- Garlic: Garlic is an incredible addition to this salmon recipe! It adds a lot of flavor without being over-powering.
- Soy Sauce: I added in some low-sodium soy sauce. It adds just enough saltiness and brings the overall taste up a notch.
- Honey: I could’ve added sugar, but honey adds not only sweetness but a delicious flavor that goes so well in this Sriracha salmon dish! It’s also much easier to mix in, leaving a smooth glaze with no graininess.
- Sriracha: Here’s where the heat comes in, plus a little extra sweetness! If you are a fan of spicy add some extra Sriracha sauce or red pepper flakes.
- Water: The salmon glaze is super thick at this point, so I added a little water just to thin it down to the right consistency.
- Olive Oil: If you’re pan-frying the honey Sriracha salmon, add a little olive oil to keep the salmon from sticking. I used light olive oil as it has the most neutral flavor.
How to make Honey Sriracha Salmon
Marinade:
- Ziplock and shake. Firstly, in a large ziplock bag add garlic, soy sauce, honey, Sriracha, and water, and then close it and shake to combine.
- Add salmon and chill. Secondly, add in the salmon and place it in the refrigerator. Let sit for an hour.
- Remove and discard. Next, take the honey Sriracha salmon out of the marinade and discard the marinade.
- Cook! Cook the salmon following either the oven method or the pan-fried method below.
Pan Fried Salmon
- Add oil and heat. Firstly, add olive oil to a large skillet over medium-hot heat.
- Fry, skin-side down. Secondly, when the pan is hot add in salmon skin side down. Cook for about 4-5 minutes on each side. The salmon should start to turn opaque.
- Remove from heat and peel. Next, take the pan off of the heat. When the honey sriracha salmon is cool enough to handle peel off the skin.
- Serve! Finally, serve immediately with a sprinkle of green onions and sesame seeds for garnish.
Baked Salmon
- Prep the oven and pan. Firstly, preheat the oven to 425 degrees. Spray a baking pan with cooking spray or layer with parchment paper.
- Place the salmon. Secondly, place the salmon on the prepared pan.
- Bake! Next, place the honey sriracha salmon in the oven and cook for about 15 minutes or until the salmon is cooked through. Make sure not to overcook the salmon.
- Peel. When the salmon is cool enough to handle peel off the skin.
- Serve! Finally, serve immediately with a sprinkle of green onions and sesame seeds for garnish.
frequently asked questions
Is it okay to eat salmon skin?
Yes, however, some people avoid it as it may contain pollutants and chemicals from the sea. It’s also very fatty, but on the other hand, salmon is already a fatty fish (good fats!), so peeling off the skin will help to save on calories, and make room for dessert later!
How do I store salmon for later?
If you have any extra salmon leftover, it’s great to have cold in a salad for lunch the next day, or you can reheat it in the oven, wrapped in aluminum foil to keep the moisture in. To store this honey sriracha salmon, place it in an airtight container in the fridge for up to 3 days.
What to serve with this Honey Sriracha Salmon
- White or brown rice. For a low carb option try cauliflower rice.
- Steamed vegetables
- Chow mein noodles
- Lo mein
- Vegetable Fried Rice
- Roasted Cauliflower
- Roasted Broccoli
Here are more Easy Salmon Recipes to try!
- Sweet and Sour Salmon
- Easy Teriyaki Salmon
- Super Easy Thai Salmon
- Blackened Salmon
- Tuscan Salmon
- Orange Salmon
Honey Sriracha Salmon
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Ingredients
- 4 salmon filets, skin on
- 1 garlic clove, minced
- 3 tablespoons low sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons sriracha
- 3 tablespoons water
- 1/2 tablespoon olive oil, for pan fry method
Instructions
- In a large ziplock bag add salmon, garlic, soy sauce, honey, sriracha and water. Close and shake to combine. Let sit for an hour. Take salmon out of the marinade and discard the marinade. Cook salmon following either the oven method or pan fried method below.
Oven Method
- Preheat oven to 425 degrees. Spray a baking pan with cooking spray or layer with parchment paper. Place salmon on the prepared pan.
- Place in the oven and cook for about 15 minutes or until the salmon is cooked through. Make sure not to overcook the salmon.
- When the salmon is cool enough to handle peel off the skin.
- Serve immediately with a sprinkle of green onions and sesame seeds for garnish.
Pan Fry Method
- Add olive oil to a large skillet. When the pan is hot add in salmon skin side down. Cook for about 4-5 minutes on each side. The salmon should start to turn opaque.
- Take off of the heat. When the salmon is cool enough to handle peel off the skin.
- Serve immediately with a sprinkle of green onions and sesame seeds for garnish.
Nutrition Information
Did You Make This?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
Ken
Supper easy and taste wonderful. An awesome glaze!
JM
Delicious! We glaze if with extra sciracha over the salmon… so good. Thank you.
Jane
This was delicious. I cooked it in the oven in parchment paper and it was moist, sweet and spicy. Will be one of my favorites going forward!
Kelley Simmons
So glad you enjoyed this Jane! Thanks so much for sharing!
Thomas Serrano
Too much sugar to pan fry. Just turned black. I have seared a bunch of salmon and this has never happened.
Lynn
The picture is so misleading. There is no sauce to put over the salmon as shown. The only flavor the salmon has is a bit from the marinade. Very disappointed.
Kelley
Hi Lynn,
Sorry for the confusion. I like to double the sauce and pour some on before serving. I will add that to the recipe.
Thanks!
Kelley
gabrielle vitale
made many times. perfect marinade for salmon
Nathan
Hi Gabrielle,
Thank you so much for using this recipe so much! We really appreciate your comment! Have a great day!
Nathan
Gina (Love, Auntie)
I’ve made this twice now, and it was delicious both times! And one time when I cooked it in the oven I accidentally added the oil to the marinade. It was still fantastic! Thank you for sharing. I’m very nervous about cooking fish, so this really gave me confidence!
Nathan
Hi Gina,
I’m so glad this recipe worked out great for you! We really appreciate your comment!
Have a great day!
Nathan
Tracy
Holy smokes Batwoman! We love this recipe so much! I’ve made it in the oven served with wild rice and asparagus, also made salmon tacos with it (absolutely delicious!). We’ve made it on the charcoal grill (which is another favorite), and love it with shrimp.
Kelley
So glad you enjoyed this Tracy! Thanks so much for sharing!
MondayJane
Really good! I added a tsp of onion powder, a small glug of toasted sesame oil and a good tsp of grated ginger. Thanks for the lovely recipe, my picky kids gobbled it up with rice and veggies!
Crystal
Fantastic recipe. My whole family loved it even my picky daughter. Will definitely be a repeat recipe in my house.
Kelley
So glad you enjoyed this! Thanks for sharing!!