Description
This Honey Sriracha Salmon recipe features tender, flaky salmon filets marinated in a flavorful blend of honey, Sriracha, soy sauce, and aromatic spices, then baked to perfection. It’s a quick, easy, and delicious weeknight meal that balances sweet, spicy, and savory flavors beautifully.
Ingredients
Scale
Salmon and Marinade
- 1 – 1¼ lbs. salmon (cut into 4-5 oz. filets)
- 2 Tbsp. oil (avocado or olive)
- 2 Tbsp. honey (or sugar, or pure maple syrup)
- 1 Tbsp. rice wine vinegar
- 1 Tbsp. soy sauce or Tamari
- ½ tsp. ginger paste (or finely minced fresh ginger)
- 2 cloves garlic (minced or crushed)
- ½ tsp. salt (to taste)
- 1-2 tsp. Sriracha sauce (or other hot sauce)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the right temperature for baking the salmon evenly and quickly.
- Marinate the Salmon: In a large bowl, whisk together the oil, honey, rice wine vinegar, soy sauce, ginger paste, minced garlic, salt, and Sriracha sauce until well combined. Add the salmon filets, flesh-side down, into the marinade and let them soak for at least 20 minutes or up to an hour to absorb all the flavors.
- Prepare Baking Dish: Arrange the marinated salmon filets in a 13×9-inch baking dish leaving space between each piece. Using a pastry brush, generously coat the fillets with half of the remaining marinade, reserving the rest for basting later.
- Bake the Salmon: Place the baking dish in the preheated oven and bake for 15-20 minutes. Halfway through cooking, brush the salmon with the remaining marinade to keep it moist and flavorful. The salmon is done when it flakes easily with a fork in its thickest part.
- Serve: Remove the salmon from the oven and serve immediately, garnished with finely chopped green onions and toasted sesame seeds if desired. Enjoy your flavorful, perfectly baked Honey Sriracha Salmon!
Notes
- You can substitute honey with pure maple syrup or sugar for different sweetness profiles.
- Adjust the amount of Sriracha sauce to control the level of spice according to your preference.
- Marinating the salmon for longer (up to an hour) intensifies the flavor but avoid going too long to prevent the fish texture from becoming mushy.
- If you don’t have rice wine vinegar, you can use apple cider vinegar as a substitute.
- Serve with steamed rice or a side of roasted vegetables for a complete meal.
- Make sure not to overcook the salmon to keep it moist and tender.
