Sweet and spicy honey sriracha salmon is pure recipe magic full of bold yet balanced flavor. Salty soy sauce, sweet honey, spicy sriracha, the punch of fresh ginger, and the peppering of minced garlic meld to create a salmon that tastes like it came from your favorite fine dining restaurant.
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My hubs and I love a good seafood meal and go to our favorite place to celebrate special occasions like big anniversaries.
We don’t do it often because it gets so pricy but with this honey sriracha salmon, an elegant seafood dinner is in reach much more often!
Don’t let its fanciness fool you!
It’s delightfully easy to make and full of ingredients you probably stock your pantry with.
The result is a restaurant quality meal worthy of any special occasion, entertaining guests, or date night at home.
Ingredients
To make this you’ll need:
- Soy sauce– Reduced sodium preferred
- Honey
- Rice Vinegar
- Sriracha– Adjust the amount to taste
- Ginger– Fresh will lend the best fragrance but you could use a much smaller amount of dried ginger if you prefer.
- Garlic– Fresh garlic minced.
- Salmon– A salmon filet with the skin off, cut into 4 pieces. You can ask at the seafood counter if they can remove the skin and cut the filet into 4 equal pieces if you prefer.
- Sesame oil– A little goes a long way
- Green onions– Thinly sliced for garnish
How to Make
This salmon recipe is so easy to make that it’s definitely beginner friendly!
To do it, combine the soy sauce, honey, vinegar, Sriracha, ginger, and garlic in a gallon sized ziplocking bag.
Put the salmon in the bag and gently massage the marinade into it so coats evenly.
Refrigerate the salmon for at least 1 hour, or up to 8 hours, turning the fish once.
Remove the salmon from the bag, reserving the marinade.
When you’re ready to cook the salmon, heat a large sauté pan with the sesame oil over medium-high heat.
Rotate the pan oil the bottom evenly and then add the salmon.
Cook until one side of the fish is browned, about 2 minutes.
Flip the salmon and cook until the other side browns, 2 more minutes.
Reduce the heat to low and pour in the reserved marinade.
Cover and cook until the fish is cooked through, 4-5 minutes.
Place a piece of salmon onto a bed of rice and sprinkle with the green onions before serving.
Enjoy!
What to add to bland salmon?
Trust me when I say that this salmon is anything but bland!
The bold combination of sriracha, ginger, garlic, soy sauce and vinegar makes a zippy flavor packed marinade.
If you want more flavor, you can increase the amount of sriracha, ginger, or garlic to your liking.
Storing Leftovers
Store leftover salmon in an airtight container in the fridge for up to 2 days.
Reheat on the stove until warmed through or in the microwave.
What to Serve with Salmon
We love this over a bed of steamed rice and with a side of steamed or roasted veggies like broccoli.
Any Asian inspired sides would pair very well with this too like:
Tips and Tricks
- If you are using powdered ginger make sure you adjust the amount down to a scant teaspoon. Powdered ginger may not be as aromatic but is stronger than fresh ginger.
- Don’t have vinegar? Give it a squeeze of lime juice instead for brightness and the shot of acidity.
- You can also garnish with chopped cilantro and a sprinkle of sesame seeds.
Other Salmon Recipes
Honey sriracha salmon is one of our favorite special occasion meals to make at home.
Cook it up and enjoy!
Looking for other salmon recipes?
Try these:
- Salmon Sushi Bowls
- Crab Stuffed Salmon
- Chili Citrus Salmon
- Dijon Mustard Salmon
- Grilled Salmon Kebabs
If you’ve tried this HONEY SRIRACHA SALMON, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Sweet & Spicy Honey Sriracha Salmon
Ingredients
- 1/4 cup reduced-sodium soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp Sriracha sauce or more or less, to taste
- 1 tbsp grated fresh ginger or 1 scant tsp ginger powder
- 1 tbsp minced garlic
- 1 lb skin-off salmon fillet, cut into 4 (4-ounce) pieces
- 1 1/2 tsp sesame oil
- 2 tbsp thinly sliced green onions for garnish
Instructions
- In a 1-gallon zip-top plastic bag, combine the soy sauce, honey, vinegar, Sriracha, ginger, and garlic.
- Add the salmon, toss to coat evenly, and refrigerate for at least 1 hour, or up to 8 hours, turning the fish once. Remove the salmon from the bag, reserving the marinade.
- Heat a large saute pan over medium-high heat ad add the sesame oil. Rotate the pan to coat the bottom evenly and add the salmon.
- Cook until one side of the fish is browned, about 2 minutes. Flip the salmon and cook until the other side browns, 2 more minutes. Reduce the heat to low and pour in the reserved marinade.
- Cover and cook until the fish is cooked through, 4-5 minutes.
- Place a piece of salmon onto a bed of rice and sprinkle with the green onions before serving.
Notes
- If you are using powdered ginger make sure you adjust the amount down to a scant teaspoon. Powdered ginger may not be as aromatic but is stronger than fresh ginger.
- Don't have vinegar? Give it a squeeze of lime juice instead for brightness and the shot of acidity.
- You can also garnish with chopped cilantro and a sprinkle of sesame seeds.
Nutrition
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Nikki Frank-Hamilton says
I love salmon, almost anyway it comes. But I love a soy, sesame, honey marinade. We’ve never added sriracha, but it sounds delish! Thanks for sharing this, I think it may become a new family favorite, they all love a bit of spice with the sweet!!!
4 Sons 'R' Us says
Sugar, spice, and everything nice for our salmon! Thanks, and I hope you enjoy.
Liz @ spades, spatulas, and spoons says
Love the flavor combinations and they are wonderful with salmon. Good for you that your boys will eat fish at a young age. This is a winner. Thank you for bringing it to FF.
4 Sons 'R' Us says
Thanks! I’ve been really lucky with the kids when it comes to them eating seafood. Now if only I could get the hubs on board!