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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!
Salmon Glaze
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:
- Honey
- 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
Ingredients
- 8 oz. salmon fillet, cut into 2 pieces
- 1 teaspoon sesame oil or cooking oil
- 1 tablespoon chopped parsley (for garnishing)
Salmon Glaze:
- 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
Instructions
- 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.
Video
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
i commented early today but don’t see it… This recipe is awesome! I am making it with chicke tonight. Any cook time suggestions?
Chicken, cook longer maybe 8-10 minutes or until cooked through.
made this and loved it! Trying it tonight with chicken… Any suggestion for cool time??? Thanks!
Let’s talk about the term “prep time”. This should include any marination time. Ten minutes is not an accurate representation of “prep” and this was very misleading.
I am a Vietnamese but I live in the USA. I really love your recipes,it’s easy and taste really good.
Thank you Bee.
Hi Uyen, thanks so much for your support, Remember to buy my new cookbook it has a ton of DELICIOUS recipes. https://rasamalaysia.com/easy-asian-takeout/
Do I leave the skin on the salmon? And if so, which side to I cook first? Looking forward to trying this recipe! :)
You can cook the bottom side (skinless part) first. For the skin it’s up to you. I like it but some don’t like it.
We can’t have any rice products in our diet. Could we substitute regular vinegar for the rice vinegar?
Yes you can.
I went fishing today and caught a lake bass. Can I use it instead of salmon. If so do I need to adjust anything with this recipe. Thanks again Bee.
Of course Nancy, I think Bass will be great for this sweet and spicy glazed fish recipe.
I tried this recipe today (substituted sriracha sauce with lingam’s chilli sauce) and it was delicious! The cooking time for the salmon was spot on. For the first time, I get nicely cooked salmon as I tend to over cook it :s Thanks for sharing this lovely recipe.
Thanks Huilin, yes Lingham is awesome, much better than Sriracha. ;)
Of course reading this post and the tires made me laugh, always good times with you Bee!!!
Thanks Gina!!!
May I ask what is “Sriracha sauce”?
Thank you.
Sriracha is Thai chili sauce. You can use any chili sauce you like.