Honey Sriracha Salmon (Easy 20-Minute Recipe)

5 from 1 vote

Cooked in a sweet & spicy glaze that pairs perfectly with rice and veggies, this salmon is perfect for weeknight dinners or a quick lunch!

Prep Time5

Total Time20

Course: Dinner, Lunch, Main Course

Cuisine: Asian

Servings: people

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!

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.