Make this sweet and spicy, restaurant-quality Honey Sriracha Salmon the star of your next dinner party.
Trending now: hot honey. We’re putting it on pizza, drizzling it over fried chicken, and incorporating it into cornbread. Its popularity is no surprise, given how many people are already on Team Sweet & Savory. So let’s celebrate the winning combination by making this honey sriracha salmon. The sweet and hot (but not too hot) Asian glaze is beautifully balanced and intensely flavorful, transforming this familiar protein into a brand-new taste sensation.
If there’s a fish that perfectly lends itself to a mix of sweet, salty, and spicy flavors, it’s salmon. With its silky flesh and rich yet not “fishy” flavor, salmon can stand up to the combination of honey, sriracha, and garlic, along with soy sauce that brings the umami.
You will love the flavor of this dish, but you’ll also love how incredibly easy it is to make. Once you’ve prepared the sauce, just pat your salmon dry, brush the sauce on the fish, and bake for 10 to 15 minutes. Yep, that’s it. The salmon comes out perfectly cooked, with the glaze creating a beautiful color and a really satisfying crust. It’s astonishing how such a simple preparation results in such a sophisticated dish.
All About Sriracha
Sriracha has a really fascinating story. Although it originally comes from Si Racha, Thailand, it made its way to the States thanks to David Tran, who had been making chile sauces in his home country of Vietnam for a while before he immigrated to California in 1980. In Los Angeles, he started the company Huy Fong Foods (named after the boat that helped him escape Vietnam) and began manufacturing his sauce in a Chinatown factory. His first customers were mostly Asian restaurants and grocery stores, but around the late 2000s, the sauce’s popularity surged, and now sriracha is ubiquitous all over the U.S.
Often referred to as Rooster Sauce because of the Huy Fong logo (inspired by David Tran’s zodiac sign), we now not only have the sauce, but you can also get sriracha burgers, sriracha ketchup, sriracha mayo, sriracha potato chips, and sriracha almonds. Starbucks hands out little packets to go with their breakfast sandwiches, and Subway puts it on specialty subs. Sriracha really is everywhere, and pretty much everyone loves it. Why? Because that perfect blend of red jalapeños, vinegar, sugar, salt, and garlic, creates a not-too-thick and not-too-thin sauce with an irresistible tang and just the perfect amount of heat. Naturally, sriracha’s sweeping popularity has also spawned copycat sauces, and while most of them are pretty good, we highly recommend sticking with Huy Fong’s original rooster sauce.
FAQs & Tips
How Do I Store Leftovers?
Baked and cooled honey sriracha salmon can be stored in an airtight container for up to 3 days in the refrigerator and up to 3 months in the freezer (thaw overnight in the fridge before reheating).
Can I Prep This Ahead?
You can prepare the sauce up to 2 weeks ahead of time as long as you store it in an airtight container in the refrigerator.
What Kind Of Salmon Is Best For This Recipe?
There are several varieties of salmon, and each one varies slightly in terms of taste and texture. Lots of folks prefer to purchase wild-caught salmon from the Pacific Ocean, such as coho, because it is more environmentally sustainable. Others prefer the richer, fattier, farm-raised Atlantic salmon. The good news is that in our recipe for honey sriracha salmon, they all work!
Serving Suggestions
Some of our favorite ways to eat honey sriracha salmon are as part of other delicious dishes we love. It’s perfect in this Salmon Sushi Bowl, delectable flaked over this Easy Thai Red Curry (Rice Bowl), and our protein of choice in this Asian Noodle Bowl.
The elegance and ease of honey sriracha salmon make it perfect to serve at a dinner party. Pair it with these crispy, spicy Seasoned Potatoes, and Roasted Asparagus on a bed of Mashed Cauliflower for a truly impressive meal, especially if you end it with a showstopping dessert, like Chocolate Mousse Cake.
Honey Sriracha Salmon
Ingredients
- 4 salmon fillets 4-6 ounces each, skin on
- Salt and black pepper to taste
- 2 garlic cloves minced
- 2 1/2 tablespoons honey
- 2 1/2 tablespoons sriracha sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon olive oil
- Fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper.
- Dry the salmon using paper towels, then season both sides with salt and pepper.
- In a small bowl, whisk together the minced garlic, honey, sriracha, soy sauce, and oil.
- Evenly brush glaze on salmon.
- Place salmon on a baking sheet and bake for 10-15 minutes until cooked through. Serve immediately with fresh parsley.
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