Sticky, sweet-hot, and ready in minutes, this honey-sriracha-glazed salmon broils into charred edges and a glossy finish without much work.
Ingredients
- 2 salmon fillets, about 170 g each
- 2 tbsp (30 ml) honey
- 1 tbsp (15 ml) sriracha
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) toasted sesame oil
- 1 garlic clove, finely grated
- black sesame seeds, for garnish
- lime wedges, for finishing
- baby spinach or steamed greens, for serving
Instructions
- 1Preheat the broiler and position a rack 10 to 15 cm below the heat.
- 2Line a small baking sheet with foil and grease it lightly.
- 3Whisk the honey, sriracha, soy sauce, sesame oil, and garlic until smooth.
- 4Pat the salmon dry and place it skin-side down on the prepared sheet.
- 5Brush half the glaze over the top and sides.
- 6Broil for 4 minutes, until the glaze starts to caramelize and the edges darken.
- 7Brush with the remaining glaze and broil for 3 to 4 minutes more, until the salmon is opaque and glossy.
- 8Finish with lime and black sesame seeds, then serve over greens if using.
Cook's Note
Pat the salmon dry and leave the skin on; brush with glaze and wipe away excess to prevent burning, then broil until the fish flakes easily, about eight minutes depending on thickness.
Best Served With
steamed rice, cucumber salad, or charred greens
Why This Recipe Works
Honey caramelizes fast under high heat, giving the salmon a sticky, glossy finish with very little effort. The same fast sweet-spicy payoff shows up in Miso-Lime Glazed Salmon , but here sriracha pushes the glaze hotter and bolder.
Make It Yours
- Swap sriracha for gochujang for deeper fermented heat.
- Add lime zest to the glaze for a brighter finish.
- Increase the sriracha for more heat.
- Serve over sesame noodles instead of greens or rice.
Leftover Strategy
Store leftover salmon in an airtight container for up to 2 days. Serve it cold over rice or greens, or reheat gently in a low oven so it does not dry out.
Want to impress guests with this dish? Ask Jeff →
Pairing
Chilled riesling or sparkling water with lime works well with the sweet heat; roasted seaweed snacks ↗ make a sharp pantry-side bite.
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