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Three salmon fillets cooked in a honey sriracha sauce are served on a white plate.
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4.75 from 4 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.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American, Asian
Servings: 4 servings


  • 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 13x9-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!



*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