Honey Glazed Salmon
This honey sriracha salmon recipe is adapted from The Skinnytaste Cookbook: Light on Calories, Big on Flavor.
Honey sriracha is the best salmon glaze ever, the salmon is moist, juicy, with the perfect balance of sweetness and heat. It’s absolutely delicious!
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One of the best ways to cook salmon is to prepare a marinade as a salmon glaze.
This salmon glaze recipe calls for the following ingredients to create the best salmon glaze ever:
- Sriracha sauce
- Soy sauce
- Apple cider vinegar
How to Make a Glaze for Salmon?
All you have to do is mix all the glaze ingredients above, stir well and marinate the salmon in a container or a plastic bag.
For the best flavors, it’s best to keep the salmon and the glaze in the refrigerator overnight.
After cooking, the glaze yields sticky, sweet, savory, sour and spicy flavors. It also coats the salmon with a smooth, shiny coating or finish!
Frequently Asked Questions
Can I Use Maple Syrup Instead of Honey As Glaze?
Yes, you can use maple syrup as a substitute to make maple glazed salmon. Just add Sriracha or any hot sauce you like for a different recipe variation.
Can I Bake the Salmon in Oven?
Yes, you sure can. To avoid the honey being burnt in the oven, I recommend baking the salmon using parchment paper or aluminum foil.
Just wrap the salmon before baking. For a shiny glaze, you can quickly broil the salmon for 30 – 60 seconds for a glossy finish.
How Many Calories per Serving?
This recipe is only 336 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Honey Sriracha Salmon
- 8 oz. salmon fillet, cut into 2 pieces
- 1 teaspoon sesame oil or cooking oil
- 1 tablespoon chopped parsley (for garnishing)
- 1 tablespoon soy sauce
- 2 tablespoons honey
- 1 teaspoon apple cider vinegar or rice vinegar
- 1 teaspoon Sriracha sauce (or to taste)
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced garlic
- Mix all the Salmon Glaze ingredients in a bowl.
- Marinate the salmon with the Salmon Glaze for 30 mins, or best overnight.
- Remove the salmon from the container, reserving the marinade. Heat a skillet over medium heat, add the sesame oil. Rotate the pan to coat the bottom evenly before adding the salmon, skin side down.
- Cook until the fish is browned, about 2 minutes. Flip the salmon and cook until the other side browns, about 2 minutes. Reduce the heat to low and pour in the reserved marinade. Cover and cook until the fish is cooked through, about 3 minutes.
- Dish out and garnish with the chopped parsley. Serve immediately with steamed rice or noodles.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
This is absolutely spectacular. I roasted at 425 for 10 minutes and then drizzled with a little sesame oil. I served it with coconut lime risotto and now I wish I could start eating it all over again.
Can you freeze this once you cook it? will it reheat ok?
This was by far the best salmon recipe. If I was doing the 8oz of salmon I would follow the recipe exactly. I quadrupled the recipe because I had two pounds of fresh salmon . I was careful on the ginger,garlic and sriracha for the two pounds of salmon. Maybe used a triple amount from the original . The rest I did 4x the original amount. Because of quadrupling the recipe, for the oil I did one sesame and three avacado oil. I can’t wait to make it again.
Such a delicious recipe! I double the sauce and buy a thick piece of salmon and it turns out super moist! Thanks for the recipe!
Going to try this recipe in my air fryer !
I have made this recipe several times in the past, I noticed that the ingredient measurements have changed. Do you have the original measurements? We prefer more sauce, not just a glaze. Thank you.
Sorry I no longer have it. You can just double the sauce.
Me and my wife have a dinner date tomorrow and this one will be an addition to our table. Thank you for sharing the recipe! Looks yummy!
Your words are tasty than Pics. HaHa… Great stuff!