Ingredients needed
The honey sriracha sauce is a combination of Asian pantry staples, substitutions are mentioned below. I like serving the salmon with coconut rice but you can serve the fish with noodles too. The pickles are also optional but add lovely crunch and tang to each bite.
Salmon fillets. I’ve used both fresh and frozen salmon for the recipe, both work equally well. Soy sauce. Tamari or Coconut Aminos can be substituted for a gluten-free alternative. Low sodium soy sauce is also good. Sriracha. Sweet chilli sauce. Optional, but I like the extra sweetness it adds. Honey. Use maple syrup instead, if necessary. Fresh lemon juice. Lime juice also works. Fresh garlic cloves. Optional extras: Fresh ginger, a teaspoon of sesame oil and sesame seeds can also be added for added flavor.
For the coconut rice:
Jasmine rice. Any rice of your choice will work. Coconut milk. Salt.
For the quick-pickled vegetables:
Carrots. Cucumber. Radishes. Vinegar. I used white vinegar but white wine vinegar or apple cider vinegar will also work. Sugar. Salt.
How to make honey sriracha salmon (summary)
How long to bake salmon
The cook time depends on the thickness and size of the salmon filets as well as the temperature of the oven. At 180ºC/350ºF, the salmon shouldn’t take longer than 10-15 minutes to cook. I prefer cooking until the salmon just flakes apart with a fork but hasn’t dried out yet. A higher temperature can cause the glaze to burn. If you want more caramelisation on the salmon, allow to broil for a few minutes but keep an eye on the salmon so it doesn’t burn.
What to serve with salmon
This salmon recipe works with a variety of side dishes. The rice and pickles are a great choice but any short or long grain rice, noodles, potatoes and greens will be delicious.
Salmon recipes
