Sriracha Glazed Salmon served with zucchini noodles makes a perfect quick & easy dinner that’s as delicious as it is healthy.
Do you ever go into a restaurant and always order the same thing? I’m definitely guilty. If salmon is on the menu, there’s an 85% chance that I’m ordering it.
I think that has always been because I’ve been a bit intimidated to cook fish at home. But this recipe makes things super simple. It’s basically foolproof. This Sriracha Salmon turns out perfectly cooked, with a thick, syrupy glaze and a crispy sear.
To get that great flavor, we’re making a marinade that’s loaded with fresh garlic and ginger, spicy sriracha and soy sauce. A bit of honey added to the marinade is what makes that glaze, and a splash of lime juice gives that perfect balance of sweet and sour.
How to Make Glazed Salmon
- This recipe is so easy and it’s quick too! Just let your salmon marinate with some soy sauce, sriracha, honey, lime juice, garlic & ginger. I like to leave it in the marinade for at least 30 minutes, but you can leave it in there for up to 8 hours for even more flavor. Try not to go over the 8 hour mark because the acidity of the lime juice can actually start to cook your fish a bit.
How to Make Glazed Salmon on the Stovetop
- Once it’s done marinating, the cooking process is super simple. Just get a skillet hot, add in some sesame oil, and sear the salmon for 2 minutes on each side. Then, pour in the marinade, put a lid on your skillet and let it cook for another 4-5 minutes until it’s cooked through.
How Do You Know When Salmon is Done?
- When the salmon is fully cooked it will flake easily with a fork. You can also use a meat thermometer. The salmon should register at 145 degrees.
What To Serve with Glazed Salmon
- I paired this Sriracha Salmon with some zucchini noodles that I sauteed in sesame oil with a bit of garlic and red pepper flakes. I love using my KitchenAid spiralizer attachment to make these “zoodles.” You can also usually find premade zucchini noodles in the produce section of your grocery store. Or, you can use one of these handy gadgets (under $10) and peel away like you’re peeling a potato. You’re left with strands of zucchini that resemble spaghetti.
- You could also serve this Glazed Salmon with a side of instant pot rice or quinoa. I love using my Instant Pot to cook my grains. It makes it totally hands off and quick and easy.
- It would be delicious topped with Mango Salsa or Pineapple Salsa.
- Roasted Miso Cauliflower
- Roasted Broccoli with Garlic & Basil Tahini Sauce
More seafood recipes:
- Sheet Pan Salmon with Pickled Ginger Butter Sauce
- Creme Fraiche Salmon Dip
- 5-Ingredient Sheet Pan Salmon
- “Everything” Crusted Salmon
- One Pan Miso Glazed Salmon and Vegetables
- Pressure Cooker Salmon with Lemon Dill Sauce
- Salmon Tacos with Blackberry Corn Relish
Wine Pairings for Glazed Salmon:
- Gewürztraminer has just a hint of sweetness to it and a good body that will stand up to the spicy glaze on this salmon.
- A light Pinot Noir or young Beaujolais would also work well.
If you loved this Glazed Sriracha Salmon with Zucchini Noodles I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Glazed Salmon Recipe
Spicy Sriracha Glazed Salmon
Ingredients
- 1/3 cup low-sodium soy sauce
- 3 Tablespoons honey
- 2 Tablespoons Sriracha
- 2 Tablespoons lime juice
- 1 Tablespoon grated fresh ginger
- 1 Tablespoon minced garlic
- 1 pound salmon filet (cut into pieces )
- 1 Tablespoon La Tourangelle Toasted Sesame Oil
- 2 green onions (thinly sliced, for garnish)
- Sesame seeds (for garnish)
- Chopped cilantro (for garnish)
- Lime wedges (for garnish)
Zucchini Noodles
- 4 zucchini (spiralized)
- 1 Tablespoon La Tourangelle Toasted Sesame Oil
- 1 Tablespoon minced garlic
- 1 teaspoon red chili flakes
Instructions
- In a large, shallow dish, combine the soy sauce, honey, Sriracha, lime juice, ginger, and garlic. Add the salmon, skin side up, and refrigerate for at least 30 minutes, or up to 8 hours.
- Remove salmon, reserving the marinade. Heat a large sauté pan over medium-high and add the sesame oil. Sear the salmon on one side, about 2 minutes. Flip and cook 2 minutes longer. Reduce heat to low and add reserved marinade. Cover and cook until the fish is cooked through and flakes easily with a fork, 4-5 minutes.
- Remove salmon to a platter and pour any sauce in skillet over top. Garnish with green onions, sesame seeds and cilantro.
- To the now empty skillet, heat sesame oil over medium-high heat. Add garlic, red pepper flakes and zucchini. Stir fry for 3 to 5 minutes until noodles are al dente.
Nutrition
I teamed up with La Tourangelle to bring you this post. As always, all opinions are my own.
I made this recipe for dinner tonight. Best salmon I’ve ever had. It was juice and full of flavor. Love it and will make it again!
Jenny – So glad you loved it!
We cant find salmon here in our area. Wished i could also enjoy this
Can you use an iron skillet?
Brian – An iron skillet would work great for this recipe!
I love the bend of sriracha, lime, honey, soy, and ginger! This salmon looks like the perfect welcome to warm weather dish to serve on zucchini noodles but I think any green would be lovely.
This looks amaaaaazing!!! You make cooking fish sound so easy. I’m totally guilty of not cooking fish often enough because I’m afraid to mess it up. Lol. I’ll definitely need to try this recipe.
I hope you love it Becca!
Yum! This looks delicious. I love that everything is prepared in one pan. Easier for cleanup 🙂
This is the perfect dish for the increasing temps outside! This salmon with a cold glass of pino gris sounds like my perfect spring/summer meal!
Me too – I can’t wait for dining out on the patio with a good glass of wine!
Making this for dinner ASAP looks so good!!
So making this! Thanks for sharing.
Haven’t gotten to trying the recipe yet, but in your description you mention rice vinegar and I don’t see it in the recipe for the salmon marinade. How much do you add?
I’m so sorry about that Rachel! I actually ended up changing up my original recipe a bit, and found that swapping in lime juice for the rice wine vinegar added more flavor and had better results. I updated the post to change those facts. Thank you SO MUCH for the heads up and I’m sorry for the confusion!
Loved making this for my family last night. Super easy and what great flavor combo. Thanks for sharing this recipe Erin.
You’re welcome Lena – Thanks for trying it out!