Honey Sriracha Lime Salmon - Best salmon recipe; easy salmon recipe

Ingredients

• 2 cups Honey (raw or clover honey, for glaze)
• 1 cup Sriracha (Thai-style hot chili sauce)
• 4 tablespoons Lime Juice (freshly squeezed from about 2 small limes)
• 1 tablespoon Garlic (freshly minced)
• 1 teaspoon Ginger (freshly minced, use sparingly)
• 1 tablespoon Olive Oil (extra‑virgin, adds richness)
• 1 teaspoon Sesame Oil (toasted sesame oil for nutty flavor)
• 1 tablespoon Soy Sauce (low‑sodium preferred)
• 2 pounds Salmon Fillets (skin‑on, fresh or thawed frozen, cut into 8 portions)
• to taste Salt (kosher salt)
• to taste Black Pepper (freshly ground)
• 2 stalks Green Onions (chopped, for garnish)
• 2 tablespoons Cilantro (chopped, for garnish)
• 1 teaspoon Dijon Mustard (optional drizzle for extra tang)

Instructions

1. Combine Sauce Ingredients

   In a mixing bowl, add 2 cups honey, 1 cup sriracha, 4 tbsp fresh lime juice, 1 tbsp minced garlic, 1 tsp minced ginger, 1 tbsp olive oil, 1 tsp sesame oil, and 1 tbsp soy sauce. Stir until fully incorporated.

   Time: PT5M

2. Simmer the Glaze

   Transfer the mixture to a small saucepan over medium heat. Bring to a gentle boil, then reduce to a simmer for 5 minutes, allowing flavors to meld and the sauce to thicken slightly.

   Time: PT5M

   Temperature: medium heat

3. Prepare the Salmon

   Pat the 2‑lb salmon fillets dry with paper towels. Sprinkle both sides with salt and freshly ground black pepper. Optional: drizzle with a little lemon juice and let sit 5 minutes to reduce any fishy odor.

   Time: PT5M

4. Preheat Oven

   Preheat the oven to 425°F (220°C).

   Time: PT5M

   Temperature: 425°F

5. Arrange Salmon and Apply Glaze

   Line the 9x13 baking pan with aluminum foil. Place the seasoned salmon pieces in a single layer. Spoon half of the warm glaze over the fillets, reserving the rest for later.

   Time: PT5M

6. Bake the Salmon

   Place the pan in the preheated oven and bake for 20 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

   Time: PT20M

   Temperature: 425°F

7. Broil for Caramelized Finish

   Remove the pan, carefully pour off excess liquid. Return the salmon to the oven under the broiler for 2–3 minutes, watching closely until the glaze bubbles and caramelizes.

   Time: PT3M

   Temperature: broiler

8. Finish and Garnish

   Drizzle the remaining glaze over the hot salmon. Sprinkle chopped green onions, cilantro, and a light drizzle of Dijon mustard if desired. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

780

Protein

30 g

Carbohydrates

70 g

Fat

40 g

Fiber

1 g