09/04/2019

Sriracha, Soy & Honey Glazed Salmon

Name: Sriracha, Soy & Honey Glazed Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 120-150g g piece of salmon, skinned; 1 tbsp soy sauce; 1 tsp sriracha chilli sauce; 1 tsp honey; one quarter of a lime, juice only; 1 clove garlic (finely grated); 1 tsp root ginger (finely grated); 2 tsp coriander leaf, including stems (finely chopped); 2 tsp sesame seeds; thin slices of red chilli (optional)

Sriracha, Soy & Honey Glazed Salmon is one of those dishes I’ve been making for a good few years now. Full of spicy hot, sticky sweet and tangy flavours, who wouldn’t love it?

This glazed salmon is really easy to put together and cooks so quickly, I hardly think of it as a recipe at all. However, because it tastes incredible, it’d be wrong for me not to put it on the blog.

I’ve given amounts to serve one person, so just multiply up if you’re feeding more people. It tastes pretty good cold too, making a rather special packed lunch or picnic food.

Jump to Recipe

QUICK MARINADE

The salmon is first marinaded is some seriously bold flavours. As well as the obvious ingredients in the title of the dish, there’s fresh ginger, garlic, lime juice and coriander leaf. You can leave it in the marinade for a few hours for the flavours to imbue the fish. But, to be honest, most times I don’t bother and still get good results.

What usually happens is that I quickly mix the marinade in an ovenproof dish and plonk the fish in it, turning a few times so it gets a good covering. Then I put it in the fridge while I prep whatever we’re going to eat with the salmon.

About fifteen minutes before you want to eat, put the salmon in a preheated oven and cook until done to your liking. I find it takes around 15 minutes.

If you don’t want to use salmon, loch trout works equally well. I’ve even successfully given white fish such as cod the same treatment. But for this recipe, my own preference is to use oily fish.

GLAZED SALMON

While it’s cooking, you’ll need to baste the salmon with the syrupy juices two or three times. If you don’t baste, then that lovely sweet, salty, spicy marinade will become just a dark, sticky mess at the bottom of the dish. And you won’t really be able to call the result glazed salmon, will you?

Once the fish is cooked and has an enticing sheen, take it out and serve.

SERVING SRIRACHA, SOY & HONEY GLAZED SALMON

I think the glazed salmon looks lovely with a sprinkling of sesame seeds. If you want to increase the heat then scatter over some thinly sliced fresh red chillies too.

Because the salmon is rich and the flavouring intense, I usually want to serve something very fresh with it. Crunch is good too as I like its contrast with the soft, tender fish. For me, an Asian style raw salad of some kind fits the bill.

In the one you see here, there’s shredded carrot, cucumber, red onion and red pepper plus a few homegrown pea shoots. Just before serving, I tossed the salad in a tart dressing which included miso paste, ginger and sesame oil. Get the recipe for Miso, Ginger & Sesame Vegetable Salad here.

If you fancy a rich, creamy accompaniment try my Thai Peanut Dressing & Crunchy Salad. If vegetable noodles are more your thing, take a look at Vegetable Noodle Stir Fry, Pad Thai Style.