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5 from 1 vote

Sweet & Spicy Honey Sriracha Salmon

Course: Dinner, Entree, Fish, Main Course, Seafood
Cuisine: Asian
Servings: 4
Calories: 221kcal


  • 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


  • 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.


Calories: 221kcal | Carbohydrates: 11g | Protein: 24g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 669mg | Potassium: 584mg | Fiber: 1g | Sugar: 9g | Vitamin A: 75IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg