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To make Sriracha Honey Glazed Salmon, you will need the following fresh ingredients: - Salmon fillets - Honey - Sriracha sauce - Soy sauce - Freshly grated ginger - Minced garlic - Lime juice - Salt and pepper - Optional garnishes (sesame seeds, cilantro) Gathering these ingredients is key to a great dish. Each one plays a role in creating that perfect balance of sweet and spicy. The salmon fillets are the star, providing a rich flavor and flaky texture. Honey adds sweetness, while Sriracha gives a spicy kick. The soy sauce brings umami depth, and ginger adds a fresh zest. Minced garlic enhances the aroma, and lime juice brightens the dish. Don’t forget to season with salt and pepper to bring out all those flavors! I also suggest using sesame seeds and cilantro for garnish. They add a lovely crunch and freshness that elevate the dish. Each ingredient works together to create a tasty, flavorful experience. {{ingredient_image_2}} In a medium bowl, combine these ingredients: - 1/4 cup honey - 2 tablespoons Sriracha sauce - 2 tablespoons soy sauce - 1 tablespoon freshly grated ginger - 2 cloves garlic, minced - Juice of 1 lime Whisk these together until smooth. You want a nice blend that coats the salmon well. First, season the salmon fillets with salt and pepper. This adds basic flavor. Next, place them in a shallow dish. Pour the marinade over the fillets. Make sure each piece is well coated. Cover the dish with plastic wrap. Let it sit in the fridge for at least 30 minutes, or up to 2 hours for more flavor. You can grill or bake the salmon. Preheat your grill or oven to 400°F (200°C). For grilling, clean and oil the grates. Cook the salmon skin-side down for 5-7 minutes on each side. Check if it's done by using a fork. It should flake easily. For baking, lay the fillets on a lined tray. Bake them for 12-15 minutes. Use a fork to check for doneness. The salmon should be fully cooked through. While the salmon cooks, take the leftover marinade. Bring it to a boil in a small saucepan. Let it simmer for 3-4 minutes until it thickens slightly. Once the salmon is done, remove it from the grill or oven. Drizzle the thickened sauce over each fillet. This adds a great flavor boost! Enjoy your tasty Sriracha honey glazed salmon! To get the best flavor from your marinade, you can adjust the spice levels. If you like it hot, add more Sriracha. If you prefer mild, use less. To enhance flavors, try adding a bit of lime zest or a splash of rice vinegar. These add depth and brightness to the taste. Avoid overcooking the salmon. Salmon cooks fast, so keep an eye on it. If grilling, cook skin-side down for 5-7 minutes per side. When baking, check for doneness after 12 minutes. The salmon should easily flake apart with a fork. Always preheat your grill or oven to 400°F (200°C) before cooking. This helps the fish cook evenly and develop a nice glaze. For a beautiful presentation, serve the salmon on a bed of fluffy jasmine rice. You can also pair it with vibrant sautéed vegetables for color. Add lime wedges on the side for a zesty burst of flavor. This not only makes the dish look great but also adds a fresh touch that complements the sweetness of the glaze. Pro Tips Marinating Time: For the best flavor, marinate the salmon for at least 1 hour. If you have the time, letting it sit for up to 2 hours will enhance the taste even more. Grilling Technique: When grilling, place the salmon skin-side down first. This helps to keep the fish moist and prevents it from sticking to the grill. Thickened Sauce: Make sure to boil the reserved marinade until it thickens. This not only intensifies the flavors but also ensures it's safe to consume. Serving Suggestions: Serve the salmon with a side of jasmine rice or sautéed vegetables for a balanced meal. Lime wedges add a zesty touch that complements the dish beautifully. {{image_4}} You can switch out honey for maple syrup or agave nectar. Both add sweetness and flavor. If you want to try a different fish, mahi-mahi or trout work well. They have a nice texture and taste that pairs with the glaze. To boost the flavor, add fresh herbs like cilantro or basil. They give a bright taste that enhances the dish. You can also try adding a pinch of cumin or smoked paprika for a unique twist. Alternatively, use different sauces like teriyaki or hoisin to change the flavor profile. You can serve Sriracha honey glazed salmon over fluffy quinoa or warm noodles. Both add a nice base. To make it a complete meal, add sides like steamed broccoli or a fresh salad. This way, you create a balanced plate that everyone will love. Leftover Sriracha honey glazed salmon lasts about 3 to 4 days in the fridge. To store it, use an airtight container. This keeps the salmon fresh and tasty. Make sure the salmon cools down to room temperature before sealing it. If you want to keep salmon longer, freezing is a great option. Wrap each salmon fillet tightly in plastic wrap, then place it in a freezer bag. This helps prevent freezer burn. You can freeze the salmon for up to 3 months. To thaw, place it in the fridge overnight. If you need it fast, put the sealed bag in cold water for about an hour. To reheat salmon, avoid the microwave if you can. It can make the fish dry. Instead, use an oven or a skillet. If using an oven, set it to 300°F (150°C) and heat for about 10-15 minutes. If using a skillet, add a bit of water or broth and cover it. This keeps moisture in and helps the salmon stay juicy. To make Sriracha honey glazed salmon, follow these steps: 1. Mix honey, Sriracha, soy sauce, ginger, garlic, and lime juice in a bowl. 2. Season salmon fillets with salt and pepper. 3. Place fillets in a dish and coat them with the marinade. Cover and refrigerate for 30 minutes to 2 hours. 4. Preheat your grill or oven to 400°F (200°C). 5. Remove salmon from the marinade and set aside the marinade. 6. Grill salmon skin-side down for 5-7 minutes per side or bake for 12-15 minutes. 7. Boil the reserved marinade in a saucepan until it thickens, about 3-4 minutes. 8. Drizzle the thickened sauce over the cooked salmon and garnish with sesame seeds and cilantro. Yes, you can use other types of fish. Here are some good options: - Trout: It has a rich flavor and cooks quickly. - Mahi-Mahi: This fish is meaty and holds up well on the grill. - Cod: A mild choice that absorbs flavors nicely. - Tilapia: Light and flaky, perfect for quick meals. Sriracha honey glazed salmon pairs well with many sides. Consider these options: - Jasmine rice: Fluffy rice balances the spicy glaze. - Steamed broccoli: Adds color and nutrition to your plate. - Mixed greens salad: A fresh salad with a citrus vinaigrette complements the dish. - Roasted sweet potatoes: Their sweetness contrasts nicely with the spicy salmon. This blog post covered a delicious Sriracha Honey Glazed Salmon recipe. We explored the key ingredients, preparation steps, and cooking methods. I shared tips for perfecting the marinade and cooking salmon without overdoing it. You can also try variations with different fish or serving styles. Remember, great food comes from experimenting and enjoying the process. Get creative with your flavors, and savor each bite of this tasty dish!

Sriracha Honey Glazed Salmon Delight

A delicious salmon dish glazed with a spicy and sweet Sriracha honey marinade.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 fillets salmon
  • 0.25 cup honey
  • 2 tablespoons Sriracha sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, minced
  • 1 lime juice
  • to taste salt
  • to taste pepper
  • 2 tablespoons sesame seeds (optional)
  • to taste fresh cilantro leaves (optional)

Instructions
 

  • In a medium mixing bowl, combine the honey, Sriracha sauce, soy sauce, grated ginger, minced garlic, and lime juice. Whisk the ingredients together until they are completely blended into a smooth marinade.
  • Take the salmon fillets and season both sides with salt and pepper to enhance the flavor.
  • Place the seasoned salmon fillets in a shallow dish. Pour the Sriracha honey marinade over the fillets, ensuring that each piece is thoroughly coated. Cover the dish with plastic wrap and let it marinate in the refrigerator for a minimum of 30 minutes, or up to 2 hours for maximum flavor infusion.
  • Preheat your grill or oven to 400°F (200°C). If using a grill, ensure the grates are clean and lightly oiled to prevent sticking and ensure even cooking.
  • After marinating, carefully remove the salmon fillets from the marinade, setting aside the remaining marinade for later use.
  • If grilling, cook the salmon fillets skin-side down for approximately 5-7 minutes per side, adjusting the time based on the thickness of the fillets. You’ll know they are done when they easily flake apart with a fork. For baking, arrange the fillets on a lined baking tray and bake for 12-15 minutes, or until they are fully cooked through.
  • Meanwhile, in a small saucepan, bring the reserved marinade to a vigorous boil over medium heat. Allow it to simmer for 3-4 minutes, stirring occasionally, until it thickens slightly.
  • Once the salmon is cooked, remove it from the grill or oven and drizzle the thickened sauce generously over each fillet.
  • To garnish, sprinkle sesame seeds and fresh cilantro leaves atop the salmon for a pop of flavor and visual appeal.

Notes

Serve on a bed of jasmine rice or with sautéed vegetables. Lime wedges add freshness.
Keyword grilled, honey, marinated, salmon, sriracha