Honey Sriracha Salmon
Salmon fillets glazed with honey, sriracha, soy sauce, rice vinegar, garlic, and fresh ginger — roasted on a sheet pan with green beans and finished under the broiler for a caramelized, sticky glaze. A complete dinner in 25 minutes with one pan to clean.
Ingredients
Meat & Protein
- 4 salmon fillets 6 oz each, skin-on, patted dry
Produce
- 1 lb green beans trimmed
- 3 garlic cloves minced
- 1 tsp fresh ginger grated
- 1 lime cut into wedges, for serving
- 2 green onion thinly sliced, for garnish
Pantry & Canned Goods
- 3 tbsp honey
- 2 tbsp sriracha adjust to heat preference
- 1.5 tbsp soy sauce low sodium
- 1 tbsp rice vinegar
- 2 tbsp olive oil divided — 1 tbsp for salmon, 1 tbsp for green beans
- 1 tbsp sesame seeds toasted, for garnish
Seasonings & Spices
- ½ tsp kosher salt divided
- ¼ tsp black pepper
Instructions
- Preheat the oven to 400°F. Line a large sheet pan with foil — the honey glaze will burn onto an unlined pan and is very difficult to clean.
- In a small bowl, whisk together the honey, sriracha, soy sauce, rice vinegar, minced garlic, and grated ginger until combined. Set aside — this is the glaze.
- Toss the trimmed green beans with 1 tbsp olive oil and ¼ tsp kosher salt. Spread in an even layer on one half of the prepared sheet pan. Roast for 8 minutes while you prep the salmon.
- Pat the salmon fillets completely dry with paper towels — moisture prevents the glaze from adhering and causes steaming instead of roasting. Season the flesh side with the remaining ¼ tsp kosher salt and black pepper. Brush or spoon 1 tbsp olive oil over the flesh side.
- Pull the pan from the oven. Push the green beans to the edges and place the salmon fillets skin-side down in the center of the pan. Spoon or brush half the glaze generously over the flesh side of each fillet, reserving the remaining glaze.
- Return to the oven and roast for 8 to 10 minutes, until the salmon is nearly cooked through — it should flake at the thickest point but still look slightly glossy in the center. Internal temperature should read 125°F to 130°F at this point.
- Switch the oven to broil on high. Spoon or brush the remaining glaze over the salmon fillets. Broil for 2 to 3 minutes, watching closely, until the glaze is caramelized, sticky, and slightly charred at the edges. The salmon is done when it flakes easily and reaches an internal temperature of 130°F to 135°F for medium or 145°F for well done.
- Remove from the oven. Garnish with sliced green onion and sesame seeds. Serve immediately with lime wedges for squeezing over the top.
Notes
The broil step is what separates this from a standard baked salmon. Two minutes under the broiler caramelizes the honey in the glaze and creates a lacquered, sticky surface that a 400°F oven alone won't achieve. Stay close — it goes from caramelized to burned in under a minute.
Line the pan with foil. This is not optional. Honey glaze at high temperature welds itself to bare sheet pans and is genuinely difficult to remove.
Patting the salmon dry before glazing is what allows the glaze to stick and adhere rather than sliding off. Any moisture on the surface dilutes the glaze and creates steam that prevents caramelization.
For heat level: 2 tbsp sriracha gives a noticeable but not aggressive heat. Drop to 1 tbsp for mild, increase to 3 tbsp for spicy. The honey balances the heat so you can go higher than you think.
Leftovers keep for 2 days in the fridge. Reheat in a 300°F oven for 8 minutes to warm through without overcooking. The glaze will not re-caramelize but the salmon reheats well at low temperature.
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