We love this sticky honey sriracha salmon served with coconut rice and quick-pickled vegetables for a easy, delicious dinner. The salmon takes minutes to prepare and the sweet glaze adds just the right amount of flavor.
Table of Contents
- 1 Ingredients needed
- 2 How to make honey sriracha salmon (summary)
- 3 How long to bake salmon
- 4 What to serve with salmon
- 5 Salmon recipes
- 6 Sticky honey sriracha salmon
The honey sriracha sauce is a combination of Asian pantry staples, substitutions are mentioned below. I like serving the salmon with coconut rice but you can serve the fish with noodles too. The pickles are also optional but add lovely crunch and tang to each bite.
- Salmon fillets. I’ve used both fresh and frozen salmon for the recipe, both work equally well.
- Soy sauce. Tamari or Coconut Aminos can be substituted for a gluten-free alternative. Low sodium soy sauce is also good.
- Sweet chilli sauce. Optional, but I like the extra sweetness it adds.
- Honey. Use maple syrup instead, if necessary.
- Fresh lemon juice. Lime juice also works.
- Fresh garlic cloves.
- Optional extras: Fresh ginger, a teaspoon of sesame oil and sesame seeds can also be added for added flavor.
For the coconut rice:
- Jasmine rice. Any rice of your choice will work.
- Coconut milk.
For the quick-pickled vegetables:
- Vinegar. I used white vinegar but white wine vinegar or apple cider vinegar will also work.
How to make honey sriracha salmon (summary)
- Make the glaze: In a small bowl, combine the glaze ingredients and mix well. Taste and adjust seasoning if necessary by adding a few extra tablespoons of soy, honey, etc.
- Bake the salmon: Line a baking sheet or sheetpan with parchment paper. Pat the salmon dry with paper towel. Add the salmon to the pan, skin-side down then brush the honey sriracha glaze generously over each piece. Place in a preheated oven and allow to bake until the glaze is sticky and caramelized and the salmon is cooked to your preference.
- Serve: Serve the honey sriracha sprinkled with green onions/spring onion salmon with coconut rice and quick-pickled vegetables.
How long to bake salmon
The cook time depends on the thickness and size of the salmon filets as well as the temperature of the oven. At 180ºC/350ºF, the salmon shouldn’t take longer than 10-15 minutes to cook. I prefer cooking until the salmon just flakes apart with a fork but hasn’t dried out yet. A higher temperature can cause the glaze to burn. If you want more caramelisation on the salmon, allow to broil for a few minutes but keep an eye on the salmon so it doesn’t burn.
What to serve with salmon
This salmon recipe works with a variety of side dishes. The rice and pickles are a great choice but any short or long grain rice, noodles, potatoes and greens will be delicious.
- Spicy salmon rice bowls
- Lemon Garlic Sheet Pan Salmon with broccolini and potatoes
- Easy Creamy Salmon Curry
Sticky honey sriracha salmon
- 500 g (1lb) salmon fillets
For the glaze
- 3 tbsp soy sauce
- 3 tbsp lemon juice
- 3 tbsp sriracha
- 3 tbsp honey
- 2 tbsp sweet chilli sauce
- 2 garlic cloves minced
- 2 cups rice
- 2 cups coconut milk (approximately 1 x 400g/14oz can)
- 2 cups water
- 1 tsp salt
For the quick-pickled vegetables
- 4 small cucumbers sliced
- 1 carrot peeled and sliced into spears
- 4 radishes sliced
- 1 cup vinegar
- 2 tbsp sugar
- 2 tbsp salt
Make the glaze
- In a small bowl, combine the soy sauce, sriracha, honey, minced garlic, lemon juice and sweet chilli sauce and mix well.
- Taste and adjust seasoning if necessary by adding a few extra tablespoons of soy, honey, etc.
Bake the salmon
- Preheat the oven to 200?/400?.
- Line a baking sheet or sheetpan with parchment paper.
- Pat the salmon dry with paper towel.
- Add the salmon to the pan, skin-side down, then brush the honey sriracha glaze generously over each piece.
- Place in a preheated oven and allow to bake for 10-12 minutes until the glaze is sticky and caramelized and the salmon is cooked to your preference.
- Serve the honey sriracha sprinkled with green onions/spring onion salmon with coconut rice and quick-pickled vegetables.
Make the coconut rice
- Combine the rice, coconut milk and water in a pot set over medium-high heat. Season with salt. Bring to a simmer and cook until the liquid has been absorbed then reduce the heat to low, cover and allow to steam for 10-15 minutes until the rice is cooked.
Make the pickles
- Heat the vinegar, sugar and salt together in a small saucepan until the sugar has dissolved.
- Place the vegetables in a jar then pour over the pickling liquid.
- Allow the vegetables to pickle for at least 30 minutes but up to 2 weeks in the fridge.