Enjoy this perfect dinner party dish: Easy Sriracha Baked Salmon. This Honey Sriracha Salmon can be baked or grilled, delicious served with a salad!

honey salmon with sriracha

Friends, we enjoyed our time around the table with new friends this past weekend, and enjoyed this Honey Sriracha Salmon recipe. It’s a baked salmon recipe that is so easy, you won’t believe it. This recipe is adapted from The Skinnytaste Cookbook.

Honey Sriracha Salmon

This is honey baked salmon recipes is one of my favorite ways to prepare salmon. I love a recipe you can prepare ahead (check it off your list). The marinade is a delicious combination of spicy, sweet, and savory. Bake for 10-12 minutes. BAM! A great dish to serve your guests!

The reason why we gather? We need and crave connection. We are social beings, and we survive through our social connections! Which is why I always say: Get a date on the calendar and invite people over for dinner!

Honey Sriracha Salmon with salmon

Why we love this recipe

  • It’s easy.
  • Guests love it.
  • The leftovers are great in any green salad for lunch or dinner the next day.

Gather these ingredients for Honey Sriracha Salmon

  • Coconut aminos, or soy sauce
  • Honey
  • Rice vinegar
  • Sriracha sauce, or more if you like a kick
  • Dry ginger
  • Minced garlic
  • Wild salmon filet

We served Easy Sriracha Baked Salmon at our dinner party, but if you’re wanting to try a few other salmon recipes, try Salmon Mushroom Zoodle Marsala. Or, our classic BEST Pistachio Lime Baked Salmon.

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BEST Sriracha Baked Salmon

How to make Sriracha Baked Salmon

This recipe really isn’t that hot (spicy). But you can alter the sriracha to your liking! I used my friend Gina’s (Skinnytaste) recipe, but I used coconut aminos in place of soy sauce, and dry ginger, since I did not have fresh ginger. [Check out The Skinnytaste Cookbook!]

  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.
  2. Preheat oven to 425 degrees. Remove the salmon from the bag, placing on a prepared baking pan (with a sheet of parchment paper).
  3. Bake the salmon for 10-12 minutes, until the fillet is cooked. Do not overcook the salmon!

Sriracha salmon

Tips & substitutions:

Super easy ingredients: Coconut aminos (or soy sauce), honey, rice vinegar, Sriracha sauce (remember the more you use, the spicier!), dry ginger, garlic, and your salmon fillet.

  • You can use soy sauce if you don’t have coconut aminos, but coconut aminos are gluten-free.
  • Bake in the oven, grill, or you can cook it in an air fryer.
  • Store the leftovers in a container in the fridge for up to 2 days.
  • This salmon is DELISH leftover on a giant green salad!

We had a great night at dinner serving this salmon dish for our guests.

Again, laughter is a reason why we love to have people into our home. There is always laughter, and laughter is good for the soul.

Friends, we need more face-to-face encounters. We had so much fun with new friends this past weekend. It’s great to forget about yourself, and dive into the lives of others!

ENJOY!

Sriracha salmon baked with honey

Enjoy all of Skinnytaste’s cookbooks

The Skinnytaste Cookbook, by Gina Homolka

Skinnytaste Fast & Slow

Skinnytaste One & Done

Honey Sriracha Salmon with salmon
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Easy Sriracha Baked Salmon

Adapted from The Skinnytaste Cookbook.
Enjoy this dinner party dish: Easy Sriracha Baked Salmon. This Honey Sriracha Salmon can be baked or grilled, delicious served with a salad!
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Yield: 8
Print Recipe Pin Recipe

Ingredients
 

  • ½ cup coconut aminos, or soy sauce
  • 4 Tbsp. honey
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. Sriracha sauce, or more if you like a kick
  • 2 Tbsp. dry ginger
  • 2 Tbsp. minced garlic
  • 2 pounds wild salmon fillet

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.
  • Preheat oven to 425 degrees. Remove the salmon from the bag, placing on a prepared baking pan (with a sheet of parchment paper).
  • Bake the salmon for 10-12 minutes, until the fillet is cooked. Do not overcook the salmon!

Notes

Adapted from The Skinnytaste Cookbook. Reposted from March 2019.
Cuisine: American
Course: Main Course
Author: Sandy / Reluctant Entertainer
Calories: 217kcal, Carbohydrates: 13g, Protein: 23g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Cholesterol: 62mg, Sodium: 440mg, Potassium: 626mg, Fiber: 1g, Sugar: 6g, Vitamin A: 50IU, Vitamin C: 3mg, Calcium: 25mg, Iron: 2mg
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

Honey Sriracha Salmon