Honey Sriracha Glazed Salmon

Name: Honey Sriracha Glazed Salmon
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 tbsp honey; 3 tbsp soy sauce; 2 tsp white vinegar; 1 tbsp sriracha; 2 tsp garlic, minced; 2 tsp ginger, minced; Freshly ground black pepper, to taste; 1 tsp lemon juice; 1 lb salmon fillet, skin removed and cut into 2 portions; 1 tbsp olive oil; 1 tbsp butter; 1 tbsp chives, freshly chopped (for garnish)

Honey Sriracha Glazed Salmon is a pan-seared salmon fillet coated in a quick sweet-and-spicy glaze made with honey, sriracha, soy sauce, and fresh ginger and garlic. The entire dish comes together in minutes, making it ideal for busy weeknights.

🌍American 🏷️Salmon 🏷️Glazed salmon 🏷️Honey sriracha 🏷️Pan-seared Seafood

🏷️

🏷️Quick dinner

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thatdudecancookonTikTok

Total

12 min

Servings

2

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by thatdudecancook

-0:00

thatdudecancookonTikTok

Ingredients

2 tbsp honey
3 tbsp soy sauce
2 tsp white vinegar
1 tbsp sriracha
2 tsp garlic, minced
2 tsp ginger, minced
Freshly ground black pepper, to taste
1 tsp lemon juice
1 lb salmon fillet, skin removed and cut into 2 portions
1 tbsp olive oil
1 tbsp butter
1 tbsp chives, freshly chopped (for garnish)optional

12 Ingredients

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Instructions

1
In a small microwave-safe bowl, add the honey and microwave until hot and bubbly, about 15-20 seconds.
2
To the hot honey, add soy sauce, white vinegar, sriracha, minced garlic, minced ginger, black pepper, and lemon juice. Whisk until well combined and set aside.
3
Pat the salmon fillets dry. If not already done, remove the skin and cut into desired portions.
4
Heat olive oil in a skillet over medium-high heat. Carefully place the salmon fillets in the hot pan.
5
Sear for 2 minutes on the first side, then flip and cook for another 2 minutes.
6
Carefully discard any excess fat from the pan. Add the butter and allow it to melt.
7
Pour the prepared sauce over the salmon. Cook for about 1-2 minutes, continuously spooning the sauce over the fillets until the glaze has thickened and the salmon is cooked through.
8
Transfer the glazed salmon to a plate, spooning any extra sauce from the pan over the top. Garnish with freshly chopped chives before serving.

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Tips & Notes

Pro tips

Pat salmon dry with paper towels before pan-searing to achieve a better crust and prevent sticking.
Add the glaze in the final 1–2 minutes of cooking so it caramelizes without burning; stir gently to coat evenly.
Use medium-high heat for the initial sear to cook the salmon through without overcooking the exterior.
Mince the garlic and ginger finely so they distribute evenly throughout the glaze and cook quickly without raw bites.

Substitutions

Soy sauce → tamari or coconut aminos (for gluten-free or lower sodium)
Honey → maple syrup or agave nectar (same quantity, adds different sweetness profile)
White vinegar → rice vinegar or apple cider vinegar (use same amount)
Sriracha → sambal oelek or gochujang (adjust to taste; heat varies by brand)

Storage & make-ahead

Store cooled salmon in an airtight container in the refrigerator for up to 3 days; reheat gently at 300°F for 5–8 minutes or serve cold.

Common Questions

How do you know when the salmon is done?

Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The flesh should be opaque throughout with no translucent center.

Can you make the glaze ahead of time?

Yes, mix the honey, soy sauce, sriracha, vinegar, lemon juice, garlic, and ginger in a bowl up to 1 day ahead. Store covered in the refrigerator and bring to room temperature before cooking.

What's the best way to prevent the skin from sticking?

Ensure the pan is hot and well-oiled before adding the salmon skin-side down. Resist the urge to move it; let it cook undisturbed for the first few minutes to develop a crust.

Can you substitute the sriracha with another hot sauce?

Yes, use an equal amount of any sriracha-style or Asian chili sauce. Adjust to taste, as heat levels vary. Sambal oelek or gochujang work well as alternatives.