If you’re looking for a quick, flavorful dinner with a little heat, this Honey Sriracha Salmon is the perfect recipe. A sweet and spicy glaze made with honey and sriracha coats tender salmon, creating a beautifully caramelized finish.
This dish comes together in about 20 minutes, making it ideal for busy weeknights when you want something fast but full of flavor. The combination of sweet honey and spicy chili heat creates a perfectly balanced glaze that elevates simple salmon into something special. Serve it with rice, vegetables, or in bowls for an easy, satisfying meal that feels restaurant-quality but requires minimal effort.
Table of Contents
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.
The honey sriracha sauce is so good you guys!
Reader
Love
Loved making this for my family last night. Super easy and what great flavor combo. Thanks for sharing this recipe Erin.
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Ingredient notes
- Salmon – I used a 1 pound whole salmon fillet, but you can also use salmon pieces.
- Soy Sauce – Be sure to use low-sodium soy sauce so that you can control the salt.
- Honey – You can also use maple syrup. Or, try one of these honey substitutes.
- Sriracha
- Lime Juice
- Ginger + Garlic
- Sesame Oil
- Optional Garnishes – Green onions, sesame seeds, cilantro, lime wedges
How to make it
- 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. Pro Tip: 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.
- 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 and the honey sriracha glaze thickens.
Tip: 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.
How to make ahead + store
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet on the stove, or in the microwave.
What to serve with sriracha 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.
Or, try one of these yummy sides:
- MORE → side dishes for salmon
- MORE → sauces for salmon
Erin’s wine pairings
- 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.
- 8 MORE → wine pairings for salmon.
More salmon recipes
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Salmon Sushi Bake
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Salmon Piccata
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Bang Bang Salmon
Did you try this honey sriracha salmon recipe?
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Tip: This recipe also works with trout. Learn about the differences between trout and salmon here.
Full Recipe
Honey Sriracha Salmon
Equipment
Ingredients
- 1 pound salmon filet
- 1/3 cup soy sauce (low-sodium )
- 3 Tablespoons honey
- 2 Tablespoons Sriracha
- 2 Tablespoons lime juice
- 1 Tablespoon fresh ginger (grated)
- 1 Tablespoon garlic (minced )
- 1 Tablespoon sesame oil
- 2 green onions (thinly sliced, for garnish)
- Sesame seeds (for garnish)
- Chopped cilantro (for garnish)
- Lime wedges (for garnish)
Zucchini Noodles
- 4 medium zucchini (spiralized)
- 1 Tablespoon sesame oil
- 1 Tablespoon garlic (minced)
- 1 teaspoon red pepper flakes
Instructions
- In a large, shallow dish, combine the 1/3 cup soy sauce, 3 Tablespoons honey, 2 Tablespoons Sriracha , 2 Tablespoons lime juice, 1 Tablespoon fresh ginger, and 1 Tablespoon garlic. Add the 1 pound salmon filet, skin side up, and refrigerate for at least 30 minutes, or up to 8 hours.
- Remove salmon, reserving the marinade. Heat a large skillet over medium-high and add the 1 Tablespoon 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.
Zucchini Noodles (optional)
- To the now empty skillet, heat 1 Tablespoon sesame oil over medium-high heat. Add 1 Tablespoon garlic, 1 teaspoon red pepper flakes and zucchini noodles. Stir fry for 3 to 5 minutes until noodles are al dente.
Notes
- Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet on the stove, or in the microwave.
Nutrition
This post was originally published in 2014. It was updated in 2019 and again in 2023 to add new photographs and content. The honey lime sriracha salmon recipe remains the same. Enjoy!
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