Looking for a quick and easy salmon dinner? This Roasted Honey Sriracha Salmon requires just 20 minutes and 7 ingredients to make!
Boasting the perfect balance of savory, sweet, and spicy, the simple honey sriracha sauce brings your salmon to the next level!
Plus, this quick and easy salmon dinner brings enough bold flavor to carry any dish, and pairs easily with any side you’re craving! As a mom managing her time with a passion for bold flavor, this recipe ticks all the boxes!
In this salmon recipe, you’ll learn how to prep your salmon for roasting, how to whip up a delicious honey sriracha sauce, and how to cook it to the perfect temperature to enjoy.
(Psst! Did you forget to defrost your salmon? I got your back! Check out this post on how to cook salmon from frozen!).
Honey Sriracha Salmon Ingredients
Here’s everything you need:
- Salmon. You can use fresh or frozen salmon, just make sure to thaw the salmon completely before starting to make this recipe. You can do so by transferring it from the freezer to the refrigerator at least 12 hours before or adding it to a sealed storage bag and submerging it in lukewarm water for about 45 minutes.
- Lemon juice.
- Salt & pepper.
- Honey.
- Sriracha.
- Soy sauce. Or Tamari.
Sriracha Honey Salmon Tips and Tricks
Prep Your Salmon for Roasting
For the best textured salmon, pat both sides dry with a paper towel (consider these bamboo paper towels for a more sustainable option). This helps to remove excess moisture and avoid any kind of mushy texture.
This simple salmon recipe requires just a quick seasoning of lemon juice, salt, and pepper. I like to use fresh lemon, so a citrus squeezer comes in handy here!
Most of the flavor comes later when we add our honey sriracha sauce.
Roast the Salmon
The salmon will roast twice. Once with just the lemon juice, salt, and pepper, and again after adding the sriracha honey sauce.
For this first round of roasting, place the salmon on the top rack and roast for 8 minutes at 475°F, so the top of the salmon has a chance to firm up a little bit before adding the sauce.
Make the Sriracha Honey Sauce
While the salmon is roasting, grab a bowl to mix up your sauce. Add the honey, sriracha, and soy sauce. Use a fork or a whisk to combine until its smooth.
Sauce the Salmon Up
After 8 minutes, remove the salmon from the oven. Use a spoon or basting brush to add a generous layer of your homemade honey sriracha sauce on top.
Spread it out evenly, so that the salmon is fully coated in it.
Then, add it back to the oven for 2-4 more minutes, or until the internal temperature of the salmon reaches 125-145°F.
Serving Your Sriracha Salmon with Honey
This salmon is brimming with flavor, with notes of sweet, spicy, and savory. It pairs really well with simple roasted vegetables and a rice or grain.
Here are some of my favorite sides to serve with this sriracha honey salmon:
How to Properly Store and Reheat Leftover Sriracha Honey Salmon
This Roasted Honey Sriracha Salmon will last up to 4 days in an airtight container in the refrigerator.
To reheat leftover salmon, add the salmon to a baking dish and preheat your oven to 400°F. Cover the dish with aluminum foil and roast for about 15-20 minutes until the internal temperature of the salmon reaches 145°F.
In order to last the longest, you can freeze cooked salmon for up to 3 months.
From frozen, thaw the sweet and spicy salmon in the refrigerator overnight and reheat in the oven as instructed above.
20-Minute Roasted Honey Sriracha Salmon
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Kitchen Thermometer (optional)
- Citrus Squeezer (optional)
- Basting Brush (optional)
Ingredients
- 10 ounces salmon
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon honey
- 2 tablespoons sriracha
- ½ teaspoon soy sauce
Instructions
- Preheat the oven to 475°F.
- Pat the salmon dry with a paper towel (consider these bamboo paper towels for a more sustainable option!).10 ounces salmon
- Place the salmon skin-side down on a baking sheet, and squeeze lemon juice on top. Season with salt and pepper.1 tablespoon lemon juice, ¼ teaspoon salt, ¼ teaspoon black pepper
- Roast the salmon on the top rack for 8 minutes.
- Meanwhile, to a small bowl, add the Sriracha, honey, and soy sauce and use a fork to whisk to combine.1 tablespoon honey, 2 tablespoons sriracha, ½ teaspoon soy sauce
- Spread the sauce over the salmon in a generous layer and roast again for an additional 2-4 minutes, or until the internal temperature of the salmon reaches 125-145°F. Serve hot.
Pro Tips
- The best way to get your salmon cooked perfectly is by monitoring its temperature with a kitchen thermometer, but if you don’t have one, the color of the salmon is a good indicator. When fully cooked, it will change from almost translucent and bright pink to an opaque pastel pink.
3 thoughts on “20-Minute Roasted Honey Sriracha Salmon”
I’ve made this on repeat! It’s so delish and easy when you want a healthy meal in a hurry
We really enjoyed this tasty salmon dish although I did cut back on the amount of sriracha for us! Will certainly be making this again … and …again
That’s so great to hear! I love that you made this to your preferred spice level, I always encourage homecooks to tailor things to their paritcular taste. Thank you for your continued support!