Honey Sriracha Salmon

$- 4 salmon fillets (6 oz each) - 1/4 cup honey - 2 tablespoons sriracha sauce - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon fresh lime juice - 2 cloves garlic, minced - 1 teaspoon grated fresh ginger - 2 tablespoons sesame seeds - 2 green onions, chopped - Lime wedges The key to this dish is balance. Salmon is rich in flavor and texture. Each ingredient adds its own twist. Starting with the salmon, I use fresh fillets. They should be about 6 oz each. This size cooks evenly. Honey brings sweetness. It contrasts nicely with the heat from sriracha. I use 1/4 cup of honey for a rich taste. Sriracha gives the dish heat. I add 2 tablespoons, but you can adjust it to your liking. Next, I add soy sauce. It deepens the flavor. If you want a gluten-free option, use tamari instead. Fresh lime juice adds brightness. One tablespoon is enough to enhance the other flavors. Garlic and ginger round out the marinade. I use 2 cloves of minced garlic and 1 teaspoon of grated ginger. They work well together. For garnishes, I sprinkle sesame seeds and chopped green onions on top. They add crunch and color. Lime wedges serve as a fresh side. Gather these ingredients, and you are ready to make a tasty Honey Sriracha Salmon. {{ingredient_image_1}} To start, I whisk together the following in a bowl: - 1/4 cup honey - 2 tablespoons sriracha sauce - 2 tablespoons soy sauce - 1 tablespoon fresh lime juice - 2 cloves garlic, minced - 1 teaspoon grated fresh ginger Whisk until smooth. This mix gives a sweet and spicy kick. Marinating is key. It allows the salmon to soak up all those bold flavors. Next, I place the salmon fillets in a shallow dish. I pour half of the marinade over the fillets. For the best taste, let it sit in the fridge. Aim for at least 30 minutes. If you have more time, two hours works wonders. Now, I preheat my oven to 400°F (200°C). This temperature helps the salmon cook evenly and quickly. I line a baking sheet for easy cleanup. After marinating, I take the salmon out and lay it skin-side down on the sheet. Then, I pour the rest of the marinade over the fish. I bake the salmon for about 12-15 minutes. It’s done when it flakes easily with a fork. The internal temperature must reach 145°F (63°C). I often check it with a meat thermometer. This step ensures it's safe and delicious to eat. To make the glaze just right, adjust the sweetness and heat. You can add more honey for sweetness or sriracha for heat. This lets you find the balance you like best. Fresh ingredients also matter. Using fresh garlic and ginger adds a bright flavor that makes your dish stand out. Cooking time is key for flaky salmon. Aim for 12 to 15 minutes in the oven. Check it often to avoid overcooking. When the salmon reaches an internal temperature of 145°F, it will flake easily with a fork. If you cook it too long, it may become dry. Pair your Honey Sriracha Salmon with tasty sides. Steamed rice or roasted vegetables work well. You can also use the remaining marinade. Drizzle it over your sides or use it in a salad dressing for added flavor. Lime wedges on the side add a zesty touch. Pro Tips Marinating Time: For maximum flavor, marinate the salmon for at least 1 hour, but no more than 2 hours to prevent it from becoming too salty. Choosing Salmon: Opt for wild-caught salmon when possible; it has a better flavor and texture compared to farmed salmon. Check for Doneness: Salmon is perfectly cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Serving Suggestions: Pair the salmon with steamed vegetables or rice for a complete meal; the honey sriracha sauce also works great as a dipping sauce! {{image_2}} You can use chicken or tofu instead of salmon. Chicken thighs work well and stay juicy. If you choose tofu, firm tofu is best. Press it to remove extra moisture. For chicken, cook it until it reaches 165°F (74°C). For tofu, aim for a golden brown color. Add citrus zest from lime or orange for a bright taste. The zest gives a fresh kick. You can also mix in herbs like cilantro or green onions for a pop of flavor. Fresh herbs add color and richness to each bite. If you want less heat, reduce the sriracha. Start with just a tablespoon and taste. For more spice, add chili flakes to the marinade. This gives a nice kick without overpowering the dish. Adjust the spice to fit your taste. To keep your Honey Sriracha Salmon fresh, store it in the fridge. Place leftovers in an airtight container. This helps to lock in moisture. You can store it for up to three days. If you want to keep it longer, consider freezing. When reheating your salmon, use the oven or a skillet. These methods help maintain moisture. For the oven, set it to 350°F (175°C) and bake for about 10 minutes. If using a skillet, add a splash of water, cover, and cook on low heat. This keeps your salmon from drying out. To freeze cooked salmon, let it cool completely first. Wrap each piece tightly in plastic wrap. Then, place it in a freezer-safe bag or container. This helps prevent freezer burn. When you want to eat it, thaw the salmon in the fridge overnight for best results. Avoid thawing at room temperature to keep it safe. You have many tasty options to serve with Honey Sriracha Salmon. Here are some ideas: - Rice: Serve with jasmine or brown rice to soak up the sauce. - Quinoa: This grain adds a nutty taste and pairs well. - Steamed Veggies: Broccoli or green beans add color and crunch. - Roasted Potatoes: Crispy potatoes offer a great texture contrast. For salads, consider these choices: - Cucumber Salad: Fresh cucumbers add a cool crunch. - Asian Slaw: A mix of cabbage and carrots gives a nice bite. - Spinach Salad: Toss in some nuts and a light dressing for richness. Yes, you can prepare this recipe ahead of time. Here are some useful tips: - Marinate Early: Marinate the salmon for up to 2 hours for the best flavor. - Cooked Salmon: You can cook the salmon and store it in the fridge. For storage, keep it in an airtight container. The salmon stays fresh for 2-3 days in the fridge. The spice level of Honey Sriracha Salmon can vary based on your taste. - Adjusting Spice: If you want less heat, use less sriracha. - Sweet and Spicy Balance: The honey helps to balance the heat from the sriracha. You get a sweet flavor with a kick! This blog post covered everything you need to know about making Honey Sriracha Salmon. We explored the key ingredients, like fresh salmon and sweet honey. I provided step-by-step instructions so you can achieve the perfect glaze. You learned about variations, from using chicken to adjusting spice levels. Lastly, I shared tips on storage and reheating. With these insights, you can create a delicious meal that fits your taste. Enjoy cooking and impressing your family and friends with this easy yet flavorful dish.$

A deliciously sweet and spicy salmon dish, perfect for a quick weeknight dinner.

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Prep Time 10

Cook Time 15

Total Time 45

Course Main Course

Cuisine Asian

Servings 4

Calories 350 kcal

Ingredients

4 fillets salmon (6 oz each)
0.25 cup honey
2 tablespoons sriracha sauce
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon fresh lime juice
2 cloves garlic, minced
1 teaspoon grated fresh ginger
to taste salt and pepper
2 tablespoons sesame seeds (for garnish)
2 green onions, chopped (for garnish)
lime wedges (for serving)

Instructions

Prepare the Marinade: In a small bowl, whisk together the honey, sriracha sauce, soy sauce, lime juice, minced garlic, and grated ginger until well combined.
Marinate the Salmon: Place the salmon fillets in a shallow dish and pour half of the marinade over them. Allow the salmon to marinate for at least 30 minutes (or up to 2 hours for more flavor) in the refrigerator.
Preheat the Oven: Preheat your oven to 400°F (200°C).
Bake the Salmon: Remove the salmon from the marinade and place it skin-side down on a lined baking sheet. Pour the remaining marinade over the salmon.
Cook: Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Garnish and Serve: Once out of the oven, sprinkle the sesame seeds and chopped green onions over the salmon. Serve with lime wedges on the side.

Notes

For a gluten-free option, use tamari instead of soy sauce.

Keyword easy recipe, honey, salmon, sriracha