Make this honey sriracha salmon in about 8 minutes using just a few ingredients and your oven broiler. The quick glaze balances sweet, spicy, and savory notes, and the result is a juicy, protein-rich dinner everyone will enjoy.
Featured Comment
“I legit have been cooking salmon wrong all along! 8 minutes? Talk about a great quick weeknight meal!” – Bethany
Broiled Salmon with a Honey Sriracha Glaze
This honey sriracha salmon uses just a few pantry staples and the broiler to transform simple fillets into a sticky, caramelized main. The glaze of sriracha, honey, and tamari (or soy sauce) creates a sweet-heat finish that pairs beautifully with flaky salmon. Because it cooks so quickly, this is a go-to weeknight recipe when you want something satisfying without a lot of fuss.
What You Need to Make Honey Sriracha Salmon
- Salmon fillets: Wild-caught salmon is preferred for flavor and quality, but any fresh fillets will work.
- Sriracha: Adds the spicy, tangy kick to the glaze.
- Honey: Balances heat with sweetness and helps the glaze caramelize under the broiler.
- Tamari or soy sauce: Brings savory depth; tamari is a gluten-free option.
- Salt and pepper: To taste.
How to Make Honey Sriracha Salmon
- Preheat the broiler: Set your oven to high broil and prepare a baking sheet. Line it with parchment or lightly spray with non-stick cooking spray.
- Dry the salmon: Pat fillets dry with paper towels so the glaze adheres and the fish browns evenly.
- Make the glaze: Whisk together sriracha, honey, and tamari in a small bowl until smooth.
- Arrange fillets: Place salmon skin-side down on the prepared baking sheet, leaving space between pieces for even cooking.
- Glaze the tops: Spoon or brush the sauce over each fillet, coating the surface. Wipe any excess from the pan to prevent burning under the broiler.
- Broil: Place the sheet under the broiler and cook for about 8 minutes. Broiler strength varies, so watch closely. Thicker fillets may need an additional 1–3 minutes.
- Check for doneness: The salmon is done when it flakes easily with a fork and the glaze is caramelized on top.
- Serve: Remove from the oven, plate the fillets, and enjoy immediately.
here’s a tip!
Keep the skin on during cooking—the skin protects the flesh, helps retain moisture, and crisps up nicely under the broiler for added texture.
This simple method gives you tender, flavorful salmon in minutes. We often serve it with sticky rice and sautéed green beans, but it pairs well with many sides.
Why Use the Broiler Instead of Baking?
The broiler applies intense, direct heat from above, which speeds cooking and creates a caramelized, slightly crisp surface on the glaze. Baking at a lower temperature will cook the fish through but won’t give you that quick, sticky crust. For a fast, flavorful result that keeps the salmon moist while caramelizing the sauce, broiling is ideal.
Honey Sriracha Salmon FAQ
Yes. Firm-fleshed fish like cod, halibut, or swordfish will work well; adjust cooking time based on thickness.
Thicker fillets (over 1 inch) may need an extra 2–3 minutes under the broiler. Check for flakiness to determine doneness.
Absolutely. Start with less sriracha and taste the glaze before broiling, then add more if you want more heat.
Storing and Reheating Leftover Broiled Salmon
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm flaked salmon in a skillet with a little oil or butter, or return it to the broiler for a minute or two—watch carefully to avoid drying it out.
Favorite Ways to Serve Honey Sriracha Salmon
This salmon pairs well with a wide range of sides. Try:
- Vegetables: sautéed green beans, grilled broccoli, or roasted zucchini.
- Grains: sticky rice, cilantro-lime rice, or brown rice.
- Potatoes: grilled or roasted potatoes, mashed sweet potatoes.
- Salads: summer corn salad, mandarin broccoli salad, or a ginger pea salad.
- Fruit-based sides: pineapple coleslaw for a sweet-acid contrast.
Honey Sriracha Salmon
Ingredients
- 2/3 lb. salmon fillets
- 1/4 cup sriracha
- 1/4 cup honey
- 1 tablespoon tamari or soy sauce
- salt and pepper to taste
Instructions
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Preheat oven to high broil and prepare a cookie sheet with parchment or non-stick spray.
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Pat salmon fillets dry with a paper towel and set aside.
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In a small bowl, combine sriracha, honey, and tamari until smooth.
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Place fillets skin-side down on the baking sheet and evenly spread the glaze over the tops.
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Broil for about 8 minutes, watching closely so the glaze caramelizes without burning.
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Check doneness by flaking the salmon with a fork; if it separates easily, it’s ready. Serve immediately.
Tips & Notes
- Nutrition values include about half the sauce; use them as an approximation.
- Broiler strength varies—watch the fish closely to avoid burning the glaze.
Nutrition
Calories: 235 kcal, Carbohydrates: 24 g, Protein: 25 g, Fat: 4 g, Sugar: 22 g
Nutrition information is automatically calculated and should be used as an estimate.
More of our favorite…
Spicy Honey Recipes
- Slow Cooker Honey Sriracha Chicken
- Honey Glazed Salmon
- Hot Honey Chicken Salad
- Air Fryer Hot Honey Chicken
- Honey Chili Crisp Grilled Chicken Wings
- Hot Honey Sauce