This Honey Sriracha Salmon recipe is bursting with sweet and spicy flavor. An easy and healthy dinner recipe that is fast enough for weekdays, but fancy enough for entertaining!
Salmon is a dinnertime superstar that is hearty, flavorful and nutritious. In this recipe, salmon fillets are marinated in a sweet and spicy Asian-style marinade and then baked to flaky perfection.
Tips for Eating Salmon
Salmon is a great source of protein, vitamin A, and omega fatty acids, which are essential to the proper functioning of the heart and brain.
There is some concern over the mercury content in seafood, particularly if you’re pregnant. Fortunately, salmon is very low in mercury and is safe to eat, as long as you remember the following:
- Never buy farm-raised salmon: Farm-raised or Atlantic salmon (almost all Atlantic salmon is now farmed rather than wild-caught) generally has higher levels of mercury than wild Pacific salmon. In addition, farm-raised salmon may contain toxic chemicals, like PCBs.
- Purchase sustainably-caught salmon: Overfishing is a major concern for all seafood, including salmon. For that reason, it’s important to ensure you’re using a sustainable source/brand that will not endanger the population.
- Use frozen salmon: Frozen salmon is flash-frozen at the peak of freshness. Freezing salmon also better controls the spread of bacteria and parasites and results in a less “fishy” taste. In addition, more often than not, the “fresh” salmon you find at the store has been previously frozen.
Where to Get the Best Salmon
I highly recommend buying your salmon from ButcherBox – a popular monthly meat delivery service that delivers high quality, organic, and sustainable cuts straight to your front door.
ButcherBox recently added wild-caught Alaskan Sockeye Salmon (which tastes incredible and is high in antioxidants, vitamins and minerals) to their product selection, which also includes 100% grass-fed beef, free-range chicken, and heritage breed pork.
ButcherBox has partnered with fishermen who uphold strict fishing and handling practices to guarantee an unprecedented level of quality and sustainability. All of their meat and seafood products contain absolutely no artificial coloring, additives, hormones, or antibiotics.
The meat/fish arrives frozen and individually vacuum-packed in an insulated, eco-friendly box. The price works out to less than $6 per meal and the shipping is always free!
If you are having a hard time finding clean, sustainable salmon near you – or if you want to skip the shopping and get high-quality salmon delivered straight to your doorstep – then you have to try ButcherBox. Now, here is a special deal that ButcherBox is offering exclusively for my readers:
If you sign up for your first box today, you will get $20 off, plus an extra 2 lbs of ground beef, and 2 packs of bacon for FREE! Click here to redeem!
FYI: ButcherBox’s bacon is uncured, applewood-smoked, and free of added sugar and nitrates. It is also Keto, Paleo, and Whole30-approved. If you’re looking for high-quality bacon, this is it.
Alright now let’s get back to what you came here for: My Honey Sriracha Salmon recipe! For a satisfying lunch or dinner, serve the salmon over a bed of hot cooked rice and/or with steamed vegetables.
Important: Don’t overcook the salmon! When the fish looks opaque and the flesh starts to flake easily with a fork, it is done. Resist the urge to cook it for any longer than that.
For this Honey Sriracha Salmon Recipe, I recommend:
- Kitchen and Food Scale – A scale makes it so easy to measure the perfect amount of salmon to use for this dish. A kitchen scale is also super useful when you need to accurately measure the weight of pasta, vegetables, or flour to use in recipes.
More Asian-Style Dinner Recipes to Try
If you make this Honey Sriracha Salmon recipe, let me know! Rate it and leave a comment below, because I love hearing from you! 🙂
Honey Sriracha Salmon
- In a small bowl, whisk together the olive oil, honey, soy sauce, Sriracha, garlic, ginger and crushed red pepper flakes.
- Place salmon fillets skin side down (if fillets are skin-on) in a large baking dish and pour the marinade over the salmon. Set aside and allow to marinate for 30 minutes.
- While the fish is marinating, preheat the oven to 375°F degrees.
- Bake for 15 - 20 minutes or until salmon flakes easily with a fork. Sprinkle with green onions and sesame seeds if using. Serve with rice and/or steamed vegetables.
- To make this recipe gluten-free, substitute the soy sauce with tamari.
- I highly recommend using sustainably-harvested, wild-caught Alaskan salmon from ButcherBox for this recipe.
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