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Honey Sriracha Glazed Salmon Recipe Easy Sticky Sweet Heat Fish

Honey Sriracha Glazed Salmon - featured image
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A quick and easy salmon recipe featuring a sticky, sweet, and mildly spicy honey sriracha glaze that caramelizes beautifully under the broiler, delivering moist and flavorful fish perfect for weeknight dinners or casual entertaining.

Ingredients

Scale
  • 4 skin-on salmon fillets (6 ounces / 170g each), fresh or thawed
  • 3 tablespoons (60 ml) honey (mild variety like clover or wildflower)
  • 2 tablespoons (30 ml) sriracha sauce (preferably Huy Fong)
  • 1 tablespoon (15 ml) low sodium soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon (5 ml) rice vinegar
  • 1 teaspoon (5 ml) toasted sesame oil
  • 1 teaspoon (5 ml) fresh grated ginger (optional)
  • 2 stalks green onions, thinly sliced (for garnish)
  • 1 tablespoon sesame seeds (optional, for garnish)

Instructions

  1. Preheat your broiler and position the oven rack about 6 inches (15 cm) from the heat source. Line a rimmed baking sheet with foil or parchment paper for easy clean-up.
  2. In a small mixing bowl, whisk together honey, sriracha, soy sauce, rice vinegar, toasted sesame oil, minced garlic, and grated ginger (if using) until smooth and glossy.
  3. Pat the salmon fillets dry with paper towels to help the glaze stick better. Place the fillets skin-side down on the prepared baking sheet.
  4. Using a brush or spoon, generously coat each fillet with the honey sriracha glaze, covering tops and sides evenly.
  5. Broil the salmon for 8–10 minutes, depending on thickness (about 1-inch or 2.5 cm thick fillets). Watch closely to prevent burning. The salmon is done when it flakes easily with a fork and the glaze bubbles and caramelizes slightly.
  6. Remove from oven and sprinkle with sliced green onions and sesame seeds. Let the salmon rest for a minute or two before serving.

Notes

Pat salmon dry before glazing for best caramelization. Watch broiling time carefully to avoid burning the glaze. The glaze can be prepared ahead and stored in the fridge. For gluten-free, substitute soy sauce with tamari. If no broiler, bake at 425°F (220°C) for 12–15 minutes. Leftovers keep well refrigerated for up to 2 days; reheat gently to preserve glaze texture.

Nutrition

Keywords: honey sriracha salmon, glazed salmon, sticky sweet heat, easy salmon recipe, broiled salmon, weeknight dinner, spicy salmon glaze

Find it online: https://zorbmeal.com/honey-sriracha-glazed-salmon-recipe-easy-sticky-sweet-heat-fish/