Elevate your weeknight dinners with this vibrant Honey Sriracha Salmon.
Packed with protein and heart-healthy fats, it’s a flavorful, low-carb dish that balances sweet, spicy, and savory notes perfectly.
Quick to prepare and easy to cook, this recipe is ideal for busy evenings, meal prep, or a satisfying, nutrient-rich dinner that the whole family will love.
Spicy Honey Sriracha Salmon
Equipment
- 1 medium non-stick skillet
- 1 Small mixing bowl
- 1 Whisk or Fork
- Measuring Spoons
- Spatula or Tongs
Ingredients
For the Salmon
- 2 salmon fillets
- 1 teaspoon avocado oil or vegetable oil
- Salt to taste
- Pepper to taste
Honey Sriracha Glaze
- 1 garlic clove minced
- 1 tablespoon sriracha sauce
- 1 tablespoon lime juice
- 3 tablespoons honey
- ½ tablespoon butter
- ½ tablespoon olive oil
- 1½ tablespoons low-sodium soy sauce
Instructions
- Prepare the Honey Sriracha Glaze: In a small mixing bowl, combine the minced garlic, sriracha sauce, lime juice, honey, butter, olive oil, and low-sodium soy sauce. Whisk the ingredients thoroughly until they form a smooth, glossy mixture. Set this flavorful glaze aside. Preparing the sauce first ensures it’s ready to coat the salmon immediately after cooking, enhancing flavor and reducing wait time.
- Prep the Salmon Fillets: Rinse the salmon fillets under cold running water to remove any residue. Pat them completely dry using paper towels; this helps the salmon sear properly and prevents it from steaming in the pan. Season both sides generously with salt and freshly cracked black pepper. Proper seasoning at this stage is key to balancing the glaze’s sweetness and heat.
- Heat the Pan: Place a medium non-stick skillet over medium-high heat and add 1 teaspoon of avocado oil (or vegetable oil if preferred). Allow the oil to heat until shimmering but not smoking. This ensures an even sear and prevents the salmon from sticking to the pan. A properly heated pan is essential for achieving a golden-brown crust.
- Sear the Salmon Fillets: Gently place the salmon fillets skin-side down (or presentation side down if skinless) into the hot skillet. Let them cook undisturbed for 4–5 minutes, allowing a crust to form. Using a spatula or tongs, carefully flip the fillets and cook the other side for another 4–5 minutes, or until the salmon reaches an internal temperature of 125–130°F for medium doneness. Adjust cooking time for thicker fillets as needed.
- Remove Salmon and Reduce Heat: Transfer the cooked salmon fillets onto a plate and loosely cover with foil to keep warm. Reduce the skillet heat to low in preparation for the glaze. Lowering the heat prevents burning while allowing the glaze to thicken gradually, creating a rich, sticky sauce that clings perfectly to the fish.
- Simmer the Honey Sriracha Glaze: Pour the prepared honey sriracha mixture into the same skillet used for cooking the salmon. Stir occasionally as it begins to bubble gently. Allow the sauce to simmer for 2–3 minutes, stirring frequently, until it thickens slightly. This step intensifies the flavors and balances the sweetness, spice, and acidity. If needed, you can add a tiny cornstarch slurry (equal parts water and cornstarch) to help achieve a thicker consistency.
- Coat the Salmon with Glaze: Return the salmon fillets to the pan and spoon the simmering glaze over each piece, ensuring every side is covered. Allow the salmon to sit in the glaze for 1–2 minutes so the flavors meld and the sauce slightly caramelizes onto the surface. The glaze should coat the salmon evenly without pooling excessively in the pan.
- Serve and Garnish: Carefully transfer the glazed salmon to serving plates. Optionally, drizzle any remaining pan sauce over the fillets for extra flavor. Garnish with lime wedges, chopped green onions, or sesame seeds if desired. Serve immediately while warm. This ensures each bite delivers maximum flavor and the ideal balance of sweet, spicy, and savory notes.
- Optional Tips for Perfection: For thicker fillets, reduce heat slightly after the first sear to ensure even cooking without burning the glaze. Always pat salmon dry before searing to avoid a watery or soggy crust. If you prefer extra caramelization, let the glaze cook a bit longer, but stir continuously to prevent burning.
Notes
- Always pat salmon fillets completely dry before seasoning to ensure a golden-brown sear.
- Avoid overcrowding the pan; leave space between fillets for even cooking.
- The honey sriracha glaze thickens naturally as it simmers; use a small cornstarch slurry (equal parts water and cornstarch) if needed.
- Taste the glaze before serving and adjust seasoning to balance sweet, spicy, and savory flavors.
- For extra flavor, finish with a squeeze of fresh lime juice or a sprinkle of sesame seeds.
Chef’s Secrets For Ultimate Flavor
For the most flavorful honey sriracha salmon, use fresh, high-quality salmon fillets with a firm texture and vibrant color.
Allow the fish to come to room temperature before cooking to ensure even heat distribution.
When searing, avoid overcrowding the pan, as this will reduce the sear quality.
Additionally, whisking the glaze ingredients thoroughly creates a smooth, glossy sauce that sticks beautifully to the salmon.
Small touches like finishing with a squeeze of fresh lime juice or a light sprinkle of sesame seeds elevate both flavor and presentation.
Serving Suggestions To Impress Guests
Honey sriracha salmon pairs beautifully with a variety of sides.
Serve it over fluffy jasmine rice, cauliflower rice, or a bed of steamed vegetables for a wholesome, balanced meal.
Light, crisp salads with cucumber, avocado, or arugula complement the glaze’s sweetness, while roasted asparagus, broccoli, or green beans provide a satisfying crunch.
Garnish with sliced green onions, toasted sesame seeds, or lime wedges for a restaurant-quality presentation that’s visually appealing and full of layered flavors.
Storage Tips For Easy Meal Prep
Leftover honey sriracha salmon can be stored in an airtight container in the refrigerator for up to 2–3 days.
To maintain the glaze’s texture, reheat gently in a non-stick skillet over low heat rather than using a microwave, which may make the sauce watery.
If freezing, wrap the cooked fillets tightly in plastic wrap and place them in a freezer-safe container for up to one month.
Thaw overnight in the refrigerator and reheat carefully to preserve flavor and moisture.
Frequently Asked Questions
1. Can I use frozen salmon fillets?
Yes, frozen salmon works well, but it should be fully thawed in the refrigerator before cooking.
Pat the fillets dry to prevent excess moisture, which can interfere with searing and reduce glaze adherence. Cooking from frozen may lead to uneven results.
2. How spicy is this honey sriracha salmon?
The dish has a moderate level of heat thanks to the sriracha. Adjust the spiciness by adding less sriracha for a milder flavor or more if you enjoy a bolder kick.
The honey balances the heat, creating a well-rounded sweet-spicy profile.
3. Can I make the glaze ahead of time?
Absolutely! The honey sriracha glaze can be prepared a day in advance and stored in the refrigerator in a sealed container.
Bring it to room temperature and whisk briefly before adding it to the pan for optimal consistency.
4. What side dishes complement this salmon best?
Rice, quinoa, or cauliflower rice works wonderfully to soak up the glaze.
Steamed or roasted vegetables like broccoli, green beans, or bell peppers add texture, while fresh salads provide a crisp, refreshing contrast. Light, citrus-based sauces can also enhance the dish.
5. How do I know when the salmon is fully cooked?
Salmon should reach an internal temperature of 125–130°F for medium doneness.
The flesh should flake easily with a fork while remaining moist and tender. Overcooking can dry out the fish, so keep a close eye during the searing process.
