This Honey Sriracha Salmon recipe is a sweet and spicy dinnertime show-stopper! You can easily whip up a simple Asian-style marinade and then bake in the oven. Serve it up alongside your favorite healthy vegetables for a quick weeknight dinner the whole family will love!
Honey Sriracha Salmon Recipe
Sticky, sweet, and a little spicy… Yes, this Honey Sriracha Salmon recipe HAS. IT. ALL!
You get tender and flaky fish that’s coated in the most lick-your-plate-worthy sauce.
And the best part?! It’s such a breeze to whip up!
I’m talking, whisk the sauce, marinate for a little, and pop it in the oven!
For added flavor, try drizzling some Hot Honey over the top!
The basic ingredients you need to make this Sriracha honey salmon recipe include:
- Salmon. There are always different types of salmon available, and my go-to is Verlasso salmon fillets if available. Either way, look for wild-caught or sustainably sourced. Sockeye is a great option. Try to get fresh, not previously frozen, if possible.
- Sweetener. Honey is the best option. However, you can choose maple syrup, as well.
- Vinegar. Rice wine vinegar has the perfect balance of tartness and flavor for this recipe. White wine vinegar can be subbed if absolutely necessary. (Find other substitutes for rice vinegar here.)
- Soy sauce. This ingredient makes up the base of the marinade. Tamari or coconut aminos can be used if needed.
- Ginger. Freshly minced ginger adds so much flavor. Or, save time and grab a jar of ginger paste in the produce section at the local grocery store.
- Garlic. Freshly minced garlic is best but garlic powder can be used.
- Sriracha. Spicy Sriracha sauce is preferred. You can also sub in another hot sauce if you have that on hand. If you don’t like spice, you can reduce it, but the sauce is so much better with at least some included.
How to Make Honey Sriracha Salmon
Please see the recipe card below for ingredient amounts and more detailed instructions.
Marinate the Salmon
In a large bowl, whisk together the oil, honey, vinegar, soy sauce, ginger, garlic, salt, and Sriracha sauce. You can increase or decrease the amount of the hot sauce according to your personal preference.
Carefully place the fresh salmon fillets in the bowl. Be sure to put the salmon skin side up so the flesh soaks in all of the flavor.
Let the salmon marinate for at least 20 minutes, but don’t go longer than an hour. You can cover the bowl with plastic wrap or aluminum foil if you like.
Add to Baking Dish
Preheat the oven to 425℉ about 10 minutes before the salmon is done marinating.
Set the salmon fillets in a 13×9-inch baking dish in a single layer. Leave some space between each piece so they cook evenly.
Brush half of the marinade over the fillets with a pasty brush. Save the rest for later.
Bake in the Oven
Bake salmon in the preheated 425℉ oven for 15-20 minutes. Halfway through cooking, brush the extra sauce over the fish. It’s done cooking when the salmon flakes easily with a fork in the thickest part.
Serve the honey Sriracha glazed salmon immediately with some chopped green onions and toasted sesame seeds. It’s delicious over a bed of rice as a healthy meal.
What is the best temperature to bake salmon?
You can cook salmon at a variety of temperatures; the key is to adjust the baking time accordingly. At 350℉, salmon will take around 20 to 25 minutes while at 425℉, it will take only 15-20 minutes. It is done when the internal temperature reaches at least 125℉.
What is honey Sriracha sauce made of?
Honey Sriracha sauce for this recipe is made with honey, soy sauce, ginger, garlic, oil, rice wine vinegar, and Sriracha sauce. This sauce is super easy to adjust to your taste preferences.
The recipe you’ll find below is already low-carb and sugar-free as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Gluten-free: Be sure to use a gluten-free soy sauce or tamari.
- Whole30: Avoid the honey or sugar altogether.
- Be picky. The type of salmon you choose makes a difference in the flavor of the dish. A mild and somewhat fatty salmon is best.
- You choose. Increase or decrease the amount of hot sauce for the right amount of heat. You can even add some red pepper flakes for an extra kick.
- Not too long. Don’t forget about the fish marinating; 20 to 40 minutes is best.
- Pay attention. Brush on extra marinade halfway through cooking to add flavor and keep the fish from drying out.
- Go low and slow. Reheat leftovers at a low temperature to avoid drying it out.
What to Serve with Salmon?
When you’re ready to enjoy this dish, whip up any of these delicious and easy side recipes for a satisfying meal.
Saucy main dishes, like this salmon, are perfect with just about any kind of rice! Learn How to Cook White Rice, Jasmine Rice, Basmati Rice, and Wild Rice. You can even go low-carb with Cauliflower Rice.
More Delicious Salmon Recipes
If you’re looking for another delicious salmon recipe, I have your back. Try any one of these easy recipes for a fancy meal that is secretly simple.
Air Fryer Salmon is the best way to get dinner on the table fast.
If you love curry, try this Salmon Curry.
Check out what the Internal Temperature of Salmon needs to be, too!
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- Preheat the oven to 425 degrees.
- Marinate the Salmon: Add the oil, honey, vinegar, soy sauce, ginger, garlic, salt, and Sriracha sauce to a large bowl. Whisk until combined. Add the salmon fillets to the bowl, flesh-side down, and marinate for at least 20 minutes or up to an hour.1 – 1¼ lbs. salmon, 2 Tbsp. oil, 2 Tbsp. honey, 1 Tbsp. rice wine vinegar, 1 Tbsp. soy sauce, ½ tsp. ginger paste, 2 cloves garlic, ½ tsp. salt, 1-2 tsp. Sriracha sauce
- Add to Baking Dish: Place the salmon in a 13×9-inch baking dish with space between each filet. Brush half of the remaining marinade over the fillets using a pastry brush and reserve the rest.
- Bake in Oven: Bake salmon in the preheated oven for 15-20 minutes, coating the fish with the remaining marinade halfway through. You’ll know the fish is done cooking when it flakes easily with a fork in the thickest portion.
- Serve the salmon immediately with finely chopped green onions and toasted sesame seeds. Enjoy!
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Meal Prep and Storage
- How to prep ahead of time: Make the marinade and sauce a day or two early, if needed.
- How to store: Keep leftover salmon in an airtight container in the refrigerator for up to 3-4 days.
- How to freeze: Place in a freezer-safe airtight container and freeze for up to 3 months.
- How to reheat: To avoid drying out the salmon, warm it back up at a lower temperature. Bake at 275°F, loosely covered in foil, for 7-19 minutes. Or, microwave at reduced power in 30-second intervals until warm.
Nutrition information is automatically calculated, so should only be used as an approximation.