Just looking at that salmon made my stomach growl. I want to go and fix more of it like now, cause man, was that so good?
I was introduced to salmon through smoked salmon at a fancy seafood buffet that used to exist at the New Orleans House. Every year, everyone in my family would stop eating much on Wednesday night the week of my mother’s birthday because that night was a holy night. It’s not because we’d just celebrated Christmas on December 25th, but because the 28th was my mother’s birthday, and we got to go to this fantabulous seafood buffet. That was the place where I had all my first real journeys into advanced gastronomy, such as Oysters Rockefeller, Escargot in White Wine and Butter, and bagels and lox.
And that was my introduction to salmon. No matter how many crab legs, lobster tails, or their delicious salads with homemade Roquefort dressing I ate, I still left room for a big bagel and lox sandwich with tomato and onion. That fish was so good that for the first time in my life, I needed no condis (no condiments, for new readers of my blog).
So I was an early salmon devotee, far before I tried this gourmand salmon creation. Because Honey Sriracha Salmon, my friends, has layers of deliciousness.
Why You and Your Family Will Happily Devour this Honey Sriracha Salmon
Sriracha sauce is a heavenly little concoction with more than just hot sriracha peppers in it—it also has brown sugar, garlic, salt, jalapeños, and Serrano peppers. And against that sweet honey, the peppers and garlic go electric, activating all kinds of flavors in salmon. This makes every bite a delectable bite of heavenly, tender, succulent, sweet, sour, tangy, acidic, umami salmon. A feast for the senses, entire.
Not only is this Honey Sriracha Salmon easy to prepare, but it’s fast to prepare. Rarely in life do dishes look this elegant, taste this good, and only require ten minutes of preparation.
And your family will feel so pampered—no, literally spoiled when you set these beautifully sauced salmon fillets down on the table. Who could resist a fish this luscious, sweet, and tangy all at the same time? Not this girl.
And one more thing. Double the sauce and keep it in the fridge. It’s going to be your new favorite way to sauce, dip, and dress everything.
How to Make Ahead and Store?
Baked salmon with sriracha sauce will keep a little longer in the refrigerator because of the natural preservatives in that vinegary, peppery sriracha sauce, so four days tops in an ATC (airtight container). But I don’t suggest freezing this salmon because both texture and flavor would suffer.
Should I remove the skin first?
Yes, if your salmon fillets still have the skin on them, I think you should remove the skin first for this sweet-tangy recipe, where the taste of salmon skin might not be so welcome. To do this, lay them on paper towels, peel back a bit of the skin with your thumb and forefinger, and then, holding the corner of that skin, use a serrated knife to help remove the rest.
How Can I Make this Gluten-Free and Keep the Deliciousness?
Easy! Everything here is gluten-free except for the soy sauce, which is made from wheat—big time. Simply substitute coconut aminos, which I’ve researched and which GF chefs say brings the most flavor to sweet-tangy sauces made with sriracha.
Serving Suggestions
I like to serve this with Cilantro Lime Rice that perfectly contrasts a bit of bitter and herbaceous green against that super-sweet and tangy sriracha sauce. I also love to serve with something green and tart, like this spring lettuce salad with peaches, goat cheese, and a citrus vinaigrette. This salad plays perfectly against that sriracha spice with that peach sweetness. For dessert, everybody will be ready for something cool—and this Panna Cotta with Strawberry Balsamic Sauce perfectly complements—and satisfies. If you love this dish, you’ll adore this Delicious Roast Cod with Pineapple-Mango Salsa.
Honey Sriracha Salmon
Ingredients
- 4 salmon fillets 6 ounces each
- 2 tablespoons honey
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F.
- In a small bowl, mix together the honey, sriracha sauce, soy sauce, and minced garlic.
- Place the salmon fillets on a baking sheet lined with parchment paper. Brush each fillet with olive oil and season with salt and pepper.
- Generously brush the honey sriracha mixture over the salmon fillets.
- Bake in the preheated oven for about 15 minutes, or until the salmon is cooked through and flakes easily with a fork.
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