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This Honey Sriracha Salmon is an easy 20-minute recipe, perfect for weeknight dinners or a quick lunch. The salmon is cooked in a sweet & spicy glaze that pairs perfectly with steamed rice and veggies!
This dish is in heavy rotation in my house. I consider it a “I don’t feel like cooking” meal – super quick, healthy, and packed with flavor! The honey sriracha glaze gives the salmon a perfect balance of sweet, spicy, and savory, making it a weeknight dinner that feels special without any stress.
Even if you’re a beginner in the kitchen, this recipe will make you look like a pro. I usually pair it with steamed rice and bok choy, making it a nutrient balanced meal that’s both quick & delicious!
Why I Love This Recipe
- Healthy & Delicious – salmon is a high-quality protein packed with omega-3’s, and the honey sriracha glaze adds incredible flavor without excess fat. Pairing this with steamed rice & veggies makes it a nutrient-balanced dish that doesn’t compromise on flavor.
- Quick & easy – ready 20 minutes or less, this dish is perfect for weeknight dinners or a fast lunch. Minimal prep, minimal cleanup, maximum flavor!
- Versatile cooking methods – I’ve provided instructions for pan-searing, oven-baking, or air frying. This recipe adapts easily to your cooking preferences and still delivers a perfectly glazed, flavorful salmon.
Ingredients You’ll Need:
Please see the recipe card for a full list of ingredients and measurements!
- Salmon – Atlantic (farmed) salmon works best for this recipe due to its mild, buttery flavor and higher fat content. Wild-caught options like sockeye or Alaskan salmon are leaner and more flavorful, so they’re best served with minimal seasoning to let their natural taste shine (plus, they’re more expensive!).
- Bok choy – Bok choy is my favorite veggie to pair with this dish, but you can use whatever you like! Sometimes I use snow peas or broccolini. You’ll just need to adjust cooking times according to how you like your veggies done.
- Sriracha – Adds heat and depth to the glaze. You can adjust the amount to make it milder or spicier.
- Honey – A little sweetness to balance the spice, help the glaze caramelize, and give it a glossy finish.
- Soy sauce – Provides umami and saltiness, building the savory base for the glaze.
- Mirin – A sweet Japanese rice wine that adds subtle tang and helps the glaze thicken and shine.
- Garlic – Adds aromatic flavor and a hint of savory bite that complements both the salmon and glaze.
- Salt & pepper – Lightly season the salmon and bok choy; builds a flavor base without overpowering the glaze.
- Oil– To sear the salmon and lightly char the bok choy.
How to Make Honey Sriracha Salmon
- Combine the marinade ingredients: sriracha, honey, garlic, soy sauce, mirin, pepper, and a little water.
- Cut the bok choy in half and lightly salt the inside.
- Pat the salmon dry and lightly salt on both sides.
- In a little oil, sear the bok choy flat side down over medium-high heat until it is slightly charred.
- Remove the bok choy, add a little more oil and sear the salmon over medium heat.
- Flip the salmon over after 2-3 minutes, then add the marinade directly into the pan.
- Spoon the marinade over the salmon as it thickens. Add the bok choy back to the pan.
- Cover, reduce the heat to medium-low, and cook for 3-4 minutes (or until salmon is cooked to your liking).
- Serve with rice, top with sesame seeds and chives for garnish, and enjoy!
Tips for Perfect Salmon Every Time
Pat it dry: Before seasoning, gently pat the salmon dry with a paper towel. This helps achieve a nice sear and prevents steaming.
Season lightly: Since glazes like honey sriracha are salty and flavorful, use only a small pinch of salt over the salmon filets before cooking.
Control the heat: Medium heat works best for pan-searing—hot enough for a crispy exterior, but gentle enough to cook the center evenly.
Use a thermometer: Salmon cooks quickly; aim for 125–130°F (52–54°C) for medium to keep it moist and tender. It will continue cooking slightly after you remove it from the heat.
Rest briefly: Let the salmon rest 1–2 minutes after cooking to allow the juices to redistribute.
Serving Suggestions
Honey Sriracha Salmon pairs beautifully with a variety of sides to make a complete, satisfying meal. Here are some of my favorite combinations:
- Grains: Serve alongside Korean purple rice or steamed white rice to soak up every bit of the glaze.
- Eggs: Gyeran mari (Korean rolled omelet) is a great side dish to help you reach your protein goals!
- Greens: Keep it light and nutritious with this Korean spinach side dish, or lightly charred baby bok choy, snow/snap peas, or broccolini.
- Pickled sides: Add a punch of flavor and crunch with my bok choy muchim or gochu ssamjang muchim (seasoned Korean peppers). These tangy, slightly spicy sides complement the sweet-spicy salmon glaze perfectly.
Alternative Cooking Methods
If you don’t want to cook on the stove, here are some alternative cooking methods that are just as easy:
Oven-Baked
- Preheat your oven to 400°F (200°C).
- Lightly salt the salmon fillets and place them on a lined baking sheet or in a shallow baking dish.
- Toss the baby bok choy in a little oil and a pinch of salt, then arrange it around the salmon.
- Bake for 8–10 minutes, until the salmon is almost cooked through and the bok choy is just tender.
- While baking, mix the honey sriracha glaze: sriracha, honey, soy sauce, mirin, garlic, water, and black pepper.
- Remove the baking dish from the oven and pour the glaze directly over the salmon and bok choy. It should sizzle and bubble immediately. Spoon the glaze over the salmon to coat evenly.
- Return the dish to the oven for 2–3 minutes so the glaze thickens slightly and caramelizes.
- Remove, let rest briefly, and serve with rice.
Air Fryer
- Preheat your air fryer to 390°F (200°C).
- Lightly salt the salmon fillets and toss the baby bok choy with a little oil and a pinch of salt.
- Place the salmon fillets in the air fryer basket (skin side down if applicable). Arrange the bok choy around the salmon or in a separate tray if needed.
- Cook for 6 minutes, until the salmon is almost cooked through and the bok choy is just tender.
- While the salmon cooks, mix the honey sriracha glaze: sriracha, honey, soy sauce, mirin, garlic, water, and black pepper.
- Carefully remove the basket and pour the glaze over the salmon and bok choy. The glaze should sizzle slightly from the residual heat. Spoon it over the fillets to coat evenly.
- Return the basket to the air fryer for 1–2 minutes so the glaze bubbles and thickens slightly.
- Remove, let rest briefly, and serve with rice.
Frequently Asked Questions (FAQ)
Yes, but they need to be fully thawed before cooking! I regularly keep Costco Atlantic salmon filets in my freezer and use these all the time.
Increase or decrease the amount of sriracha to suit your taste.
You can use a mix of white wine vinegar (or rice vinegar) plus a pinch of sugar.
Using a thermometer is the most reliable way to cook salmon perfectly. Aim for 125–130°F (52–54°C) for medium, which is what I recommend. If you prefer well done, cook to 145°F (63°C). Also keep in mind that salmon will continue to cook while resting.
It takes a bit of practice to know when salmon is done using visual cues and general cooking experience. You’ll know it’s ready when the outside of the filet is opaque (no longer translucent). It should flake easily with a fork but still feel slightly firm when you press it gently.
Yes, I have eaten leftovers of this dish a million times! I just recommend eating it within 1 day. Make sure to store it in an air tight container in the fridge, and just know that the salmon will be slightly dryer when reheated.
More easy 20-Minute meals
If you tried this Honey Sriracha Salmon recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Honey Sriracha Salmon (Easy 20-Minute Recipe)
Ingredients
- 2 salmon filets
- 3 baby bok choy
- 1/4 tsp salt
- 1 tbsp neutral oil
- 1 green onion, optional (garnish)
- 1 tsp sesame seeds, optional (garnish)
Honey Sriracha Marinade
- 2 tbsp Sriracha
- 2 tbsp water
- 2 garlic cloves, minced
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1/4 tsp pepper
Instructions
- Combine the marinade ingredients: sriracha, honey, garlic, soy sauce, mirin, pepper, and water. Optional: I usually add a pinch of msg!
- Wash and cut your veggies, if you're making any. I'm using bok choy cut in half lengthwise. Sprinkle just a tiny bit of salt.
- Pat the salmon dry and lightly salt on both sides.
- Add a little oil to a saute pan over medium high heat. Sear the bok choy flat-side down until it is slightly charred, about 2 minutes.
- Remove the bok choy and reduce the heat to medium. Add a little more oil and sear the salmon filets.
- Flip the salmon over after 2-3 minutes, then add the marinade directly into the pan.
- Spoon the marinade over the salmon as it thickens. Add the bok choy back to the pan.
- Cover, reduce the heat to medium-low, and cook for 3-4 minutes (or until salmon is cooked to your liking).If you are inexperienced with cooking fish, use a thermometer! Aim for 125–130°F (52–54°C) for medium, which is what I recommend. If you prefer well done, cook to 145°F (63°C). Also keep in mind that salmon will continue to cook while resting.
- Serve with rice, top with sesame seeds and chives for garnish, and enjoy!
Video
Notes
- Salmon type: Farmed Atlantic salmon works best for this recipe due to its mild flavor, higher fat content, and price. Leaner, more expensive wild salmon (like sockeye) may cook faster and can dry out more easily.
- Salt lightly: Since the glaze is already flavorful and salty, just use a small pinch of salt on the salmon or bok choy before cooking.
- Spice level: Adjust the sriracha up or down to match your heat preference. For a milder glaze, start with 1 tablespoon instead of 2.
- Cooking methods: This recipe works on the stovetop, in the oven, or in an air fryer — see the blog post for details.
- Storage: Leftovers keep well in the fridge for up to 1 day. Reheat gently on the stove or in the oven to keep the salmon moist. Microwave works too, but can dry out the salmon much more.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this tonight and it was perfect. The marinade is so tasty. Thank you for a great recipe.