Sweet 'n' Spicy Sriracha-Glazed Salmon

A perfect blend of sweet and spicy flavors come together in this Asian-inspired salmon dish. Wild salmon fillets are marinated in a flavorful mixture of soy sauce, honey, and Sriracha, then pan-seared to perfection and finished with a delicious glaze.

4 servings

1 hr 11 min

Published October 4, 2025

Ingredients

•¼ cup reduced-sodium soy sauce (or tamari for gluten-free)
•2 tablespoons honey
•1 tablespoon rice vinegar
•1 tablespoon Sriracha sauce (or to taste)
•1 tablespoon grated fresh ginger
•1 tablespoon minced garlic
•1 pound wild salmon fillet, cut into 4 (4-ounce) pieces
•1½ teaspoons sesame oil
•2 tablespoons finely chopped scallions
•garnish

Cooking Instructions

1.
In a 1-gallon zip-top plastic bag, combine the soy sauce, honey, vinegar, Sriracha, ginger, and garlic. Add the salmon, toss to coat evenly, and refrigerate for at least 1 hour, or up to 8 hours, turning the fish once.
60 min
2.
Remove the salmon from the bag, reserving the marinade. Heat a large sauté pan over medium-high heat and add the sesame oil. Rotate the pan to coat the bottom evenly and add the salmon. Cook until one side of the fish is browned, about 2 minutes. Flip the salmon and cook until the other side browns, 2 more minutes. Reduce the heat to low and pour in the reserved marinade. Cover and cook until the fish is cooked through, 4 to 5 minutes.
9 min
3.
Place a piece of salmon on each of 4 serving plates and sprinkle with the scallions.
2 min

Ingredients

•¼ cup reduced-sodium soy sauce (or tamari for gluten-free)

•2 tablespoons honey

•1 tablespoon rice vinegar

•1 tablespoon Sriracha sauce (or to taste)

•1 tablespoon grated fresh ginger

•1 tablespoon minced garlic

•1 pound wild salmon fillet, cut into 4 (4-ounce) pieces

•1½ teaspoons sesame oil

•2 tablespoons finely chopped scallions

•garnish

Cooking Instructions

In a 1-gallon zip-top plastic bag, combine the soy sauce, honey, vinegar, Sriracha, ginger, and garlic. Add the salmon, toss to coat evenly, and refrigerate for at least 1 hour, or up to 8 hours, turning the fish once.

60 min

Remove the salmon from the bag, reserving the marinade. Heat a large sauté pan over medium-high heat and add the sesame oil. Rotate the pan to coat the bottom evenly and add the salmon. Cook until one side of the fish is browned, about 2 minutes. Flip the salmon and cook until the other side browns, 2 more minutes. Reduce the heat to low and pour in the reserved marinade. Cover and cook until the fish is cooked through, 4 to 5 minutes.

9 min

Place a piece of salmon on each of 4 serving plates and sprinkle with the scallions.

2 min