Honey Sriracha Glazed Salmon is a spicy-sweet treat that’s quick, easy and ready in under 30 minutes. This is an addicting salmon recipe starting with salmon seasoned to perfection then oven-baked in a skillet and so delicious! Get ready to leave the table feeling satisfied and craving for more!
If you love this recipe, you’ll really enjoy this easy Buttered Honey Mustard Oven Baked Salmon and this easy Cajun Honey Butter Salmon or Parmesan Herb Crusted Salmon!
Almost anyone would agree that salmon has won the well-deserved title of “superfood”. This fish is loaded with heart-healthy omega-3 fatty acids, vitamins B12, A & D, protein, bone-protecting selenium, and so much more. It is truly “the ultimate catch”. You will find many salmon recipes on my blog, not only because of the aforementioned reasons, but because it’s super easy to prepare and almost always taste good!
Honey Sriracha Glazed Salmon Variations
Don’t Like Spicy! Well, you’re definitely missing out (just kidding!). If you’re not a spice person, eliminate the dry sriracha seasoning & red chili flakes from your sauce. In its place, add 2 tbsp of soya sauce instead of a tsp, add in fresh garlic then top with fresh cilantro!
I Don’t Like Salmon! – Try this recipe with chicken…that’s another banger!
Honey Sriracha Glaze Salmon Cooking Tips
Broil, Baby, Broil! – This dish does well with a couple minutes under the broiler. You must keep a close eye on it, and remove as soon as the top layer of sauce begins to caramelize. You do not want to overcook or worse, burn your delicious piece of salmon.
Marinate – I personally love marinating my meats and fish. If you have time, even just for 30 minutes to allow the flavour to soak in, do it!
Don’t Overcook – You’ll know your salmon is ready when the flesh of the salmon flakes. This means it separates easily when pressed or poked with a fork. Personally, it took me a while to get my fish out at the perfect time – my Caribbean background of “well done”/”overcooked” food was ingrained in me. Who else can relate?
Dry Rub & Sriracha Seasoning – I recommend seasoning generously. If you want that bright, fire-cracker colour, use a mix of the sriracha seasoning and paprika. You’ll get the colour…without as much spice!
What is the Difference Between Butter and Ghee?
If you follow me on IG, yesterday’s post was all about Ghee! So, what is it? Ghee is clarified butter, this is the short of it. It is made by simmering butter slowly to remove any milk solids and water. It is an ultra-rich tasting butter, and extremely delicious with seafood – think of that melted butter they serve with your lobster/ crab legs at your favourite restaurant.
The particular brand I use is Lee’s Ghee, you can find it in most grocery and health food stores. While on Keto, I was introduced to it – and I have no regrets about it! Here’s some additional information on Ghee by Aliza Abarbanel at Healthyish
Clarifying butter by removing water creates a higher smoke point—about 465º F compared to butter’s 350º F. The clarifying process also removes casein and lactose, making ghee suitable for the dairy-sensitive. The absence of water even makes ghee shelf-stable, meaning it can be stored without any refrigeration for extended periods of time.Aliza Abarbanel
If you would like to know more here’s the link to Aliza’s article.
Other Useful Links Ghee FAQ – Lee’s Provision Where to Purchase (Canadians) – Well.ca
Other Seafood Recipes You’ll Enjoy
Jamaican Curry Shrimp (Seafood), Easy Garlic Butter Shrimp Scampi
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Honey Sriracha Glazed Salmon
Salmon Dry Rub
- 2 Salmon Fillets skin on or off
- 3 tsp Dry Sriracha Seasoning adjust to taste preference
- 1 tsp Garlic Powder
- 1 tsp Old Bay Seasoning or seafood seasoning
- 1/2 tsp Salt more or less to taste
- 1/2 tsp Black Pepper
- 3 tsp Butter or ghee
- Fresh Lemon Juice
Honey Sriracha Glaze Sauce
- 1/4 cup Honey
- 1 tsp Soya Sauce
- 1 tsp Crushed Red Chili Flakes or dry srriracha seasoning, or both as desired
- Preheat oven to 400°F (200°C) then combine sauce ingredients and set aside.
- Rinse salmon with a squeeze of fresh lemon and pat dry. Then season with dry sriracha seasoning, garlic powder, old bay seasoning, salt and black pepper.
- In an oven-safe dish or skillet, place a couple teaspoons of butter or ghee and lay salmon fillets on top (skin side down), then pour sauce over top of salmon and place in oven.
- Cover dish with aluminum foil, for approx. 5 – 6 minutes. After 5 minutes or when salmon is nearly cooked, remove cover and spoon sauce over top salmon for the remaining amount of time until done. Serve with your choice of side, and enjoy!
Note, the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary based on products used.