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Honey Sriracha Salmon

March 10, 2021 | By Jeremy Scheck | 6 Comments

Honey Sriracha Salmon


For the sauce

  • 4 tablespoons sriracha
  • 2 tablespoons honey
  • 1-2 tablespoons soy sauce (or gluten free alternative)
  • 1-2 tablespoons seasoned rice vinegar
  • 1 teaspoon toasted sesame oil
  • Pinch garlic powder (or grated fresh)
  • Pinch ginger powder (or grated fresh)

To cook the salmon

  • 2-3 tablespoons high heat neutral oil (such as avocado or grapeseed)
  • 2 salmon fillets
  • Kosher salt
  • Red pepper flakes
  • Toasted sesame seeds

To Serve

  • Freshly cut cilantro
  • Lime wedges


  1. In a small bowl, mix all the sauce ingredients and set aside.
  2. Pat the salmon dry and sprinkle with kosher salt.
  3. Preheat a skillet (something that can go in the oven) over medium heat for 2 minutes. Add the oil and let heat another 60 seconds. Also, preheat your broiler.
  4. Add the salmon skin-side down, and cook 3-4 minutes over medium heat.
  5. Pour over the sauce directly on top, add sesame seeds and red pepper flakes, then pop under the broiler 4-6 minutes, or until you reach your desired doneness. It's normal if some of the excess sauce burns a bit. The actual part on the salmon should not. A good indicator of doneness is a bit of white coming out of the thickest part.
  6. Serve with lime and cilantro.
Add a Comment


  1. this was so good! i definitely thought it would be super spicy from the 4 tablespoons of sriracha but the sauce was literally perfect! my salmon did take a longer to cook than what the recipe said but it wasn’t a big deal 🙂

    1. It so good! I’ve maxed 3 times so far!! So easy to make and the flavours are amazingly balanced, tangy, spicy, sweet and amazing!

  2. this was PENG. so good. tangy, spicy, yet sweet. perfect.
    i made it in the oven – let the fillet marinate for 30 minutes and then lathered more marinade onto it once cooked. so if you haven’t yet been able to get a good pan for frying or are doubling or tripling the recipe, that’s a good alternative to consider.

  3. My mom said this was better than restaurant salmon! And we already had all the ingredients (besides the fish). Will definitely make again. Thank you!

  4. This was a fantastic Salmon recipe. This will be in my salmon rotation for all time. If you tasted the sauce by itself you would think that the salmon would be spicy but it was not, especially if you eat it with veggies or quinoa/rice. If you are still concerned about the spice level you can add the sriracha in bit by bit and taste as you go. I also didnt use a cast iron skillet and just baked it. Still great!

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