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!

Three salmon fillets cooked in a honey sriracha sauce are served on a white plate.

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!

Serve it up as the main dish alongside some Honey Roasted Broccoli and Roasted Yukon Potatoes for a quick weeknight meal the whole family will love! 

For added flavor, try drizzling some Hot Honey over the top!

Salmon, soy sauce, honey, Sriracha, vinegar, garlic, and oil are the main ingredients in this dish.
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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.

Salmon fillets are marinated in a bowl of honey sriracha sauce.

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.

Marinated salmon fillets are baked in a casserole dish.

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.

Extra marinade is brushed on the salmon halfway through cooking.

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.

Salmon fillets are served on a long, white, rectangular serving platter.

Dietary Modifications

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.

Recipe Tips

  • 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.
A fork flakes a bite of salmon from the fillet on a white plate.

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 RiceJasmine RiceBasmati Rice, Coconut Milk Rice, and Wild Rice. You can even go low-carb with Cauliflower Rice.

Of course, you can’t go wrong with healthy veggies like Air Fryer Broccoli, Chinese Green Beans with Garlic, or Crockpot Glazed Carrots. All of these would taste great with a drizzle of Peanut Sauce!

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.

Blackened Salmon, Miso Glazed Salmon, Baked Pesto Salmon, and Teriyaki Glazed Salmon are delicious.

These Crispy Teriyaki Salmon Bites are irresistible, or try them in this Teriyaki Salmon Rice Bowl.

If you love curry, try this Salmon Curry.

Check out what the Internal Temperature of Salmon needs to be, too!

Tap stars to rate!

4.67 from 3 votes

Honey Sriracha Salmon Recipe

This Honey Sriracha Salmon recipe is a dinnertime show-stopper! You can easily whip up a spicy-sweet Asian-style marinade and then bake in the oven.
Three salmon fillets cooked in a honey sriracha sauce are served on a white plate.
Yield 4 servings
Prep 20 minutes
Cook 10 minutes
Total 30 minutes
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  • 1 – 1¼ lbs. salmon cut into 4-5 oz. filets
  • 2 Tbsp. oil avocado or olive
  • 2 Tbsp. honey sugar, or pure maple syrup
  • 1 Tbsp. rice wine vinegar
  • 1 Tbsp. soy sauce or Tamari
  • ½ tsp. ginger paste or finely minced fresh
  • 2 cloves garlic
  • ½ tsp. salt to taste
  • 1-2 tsp. Sriracha sauce or other hot sauce


  • 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!
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

4.67 from 3 votes



*Use 1 teaspoon Sriracha sauce if you like less spice and use 2 teaspoons if you prefer more spice.
**Nutrition facts have been adjusted to account for marinade that is not used.

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.


Calories: 315kcal, Carbohydrates: 11g, Protein: 28g, Fat: 17g, Saturated Fat: 2g, Cholesterol: 77mg, Sodium: 302mg, Potassium: 694mg, Sugar: 10g, Vitamin A: 55IU, Vitamin C: 1.2mg, Calcium: 17mg, Iron: 1.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!

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    1. It sure is, Meredyth! I married my husband and took his last name (Brazil) and now have this very geographical name 🙂

  1. Hi, i don’t cool fish and only got up until the part where I marinade the salmon, but you don’t insicate anywhere in the recipe or video at what temperature to cook the fish. I’m assuming this is suppose to be “common sense” but for those of us who don’t have any clue would searching “cooking salmon” on Google give me a correct answer?

    1. Hi Jane! Sincere apologies for any confusion. You’ll cook the salmon over medium heat in the skillet for 4 minutes per side or until the internal temperature reaches 1545 degrees Fahrenheit. I have added this into the instructions. Thanks for the question!

  2. 5 stars
    This was unbelievably good! I usually don’t care for the taste of Sriracha, but it gave the marinade a completely new flavor that it needed. I made coconut milk rice with pineapple to go with it and it rounded out the salmon dish perfectly!

    1. Yay!! I am so happy you enjoyed it. Yes, the Sriracha flavor is pretty subtle in the salmon, but gives it a nice kick. I love your coconut milk rice idea! Definitely going to try that soon :). Thanks so much for the comment and rating!

  3. Love all your recipes! Just started following you and can’t wait to start trying the salmon honey and orange chicken this week!! Thank yiu