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This Honey Sriracha Salmon is sweet, spicy, and comes together with just a few ingredients and under 30 minutes, so you can make it anytime the craving hits!

I LOVE salmon, but my husband absolutely does not. He grew up fishing with his dad and has fished his entire life. He LOVES fishing, but if you even suggest the idea of him eating the fish, he's more than likely going to give you a sideways look like he thinks you are crazy for even suggesting it.

It's because of his hatred for seafood that I usually make all my favorite seafood recipes when he's gone for work or during the week for my lunches.

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This Honey Sriracha Salmon has the right amount of sweetness and spice. It's so delicious, and dare I say utterly addicting because once you have it, you'll add it into your regular rotation. Sorry, not sorry!

Ingredients in Honey Sriracha Salmon

- Salmon
- Avocado Oil
- Garlic
- Coconut Aminos
- Honey
- Sriracha Sauce
- Apple Cider
- Sesame oil
- Ginger
- Salt

Cooking Methods

This recipe can be easily made in either the oven or in a skillet. Either way, it comes out great.

Frozen vs. Fresh Salmon

You can use either, but if you are using frozen, make sure you thaw it thoroughly before cooking.

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📖 Recipe

Honey Sriracha Salmon

Meeta Arora

This Honey Sriracha Salmon is sweet, spicy and the right amount of heat that comes together with just a few ingredients and under 30 minutes.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Asian

Servings 4

Calories 370 kcal

Equipment

Sheet Pan

Ingredients

1-2 lbs Salmon about 4 pieces
2 TBS Avocado Oil
2 Cloves Garlic minced
¼ C Coconut Aminos
¼ C Honey
2 TBS Sriracha Sauce
1 TBS Apple Cider Vinegar
2 TBS Sesame Oil
¼ teaspoon Ginger
½ teaspoon Salt
Green Onions or Sesaeme Seeds optional

Instructions

Sauce

In a small saucepan over medium heat, combine the garlic, coconut aminos, honey, sriracha sauce, sesame oil, apple cider vinegar, ginger and salt.
Bring the mixture to a low simmer, then reduce the heat and allow the mixture to thicken. Once it has set it aside.
Brush the salmon filet with the avocado oil and then some of the sauce.

To Cook in the Oven

Preheat the oven to 425 degrees.
Place the salmon on a baking sheet lined with parchment paper.
Cook the salmon in the oven for about 15 minutes or until the salmon looks cooked through depending on sizes. Do not overcook the salmon.
Remove the salmon from the oven and carefully remove the skin.
Serve with additional sauce, green onions, and sesame seeds if desired.

In a Skillet

Add the avocado oil to the skillet.
Once the pan is hot add the salmon skin side down. Cook the salmon for about 4-5 minutes on each side, brushing the sauce on each side until the salmon starts to turn opaque.
Take the salmon off the heat and carefully remove the skin.
Serve with additional sauce, green onions, and sesame seeds if desired.

Notes

Frozen vs. Fresh Salmon