Sriracha Glazed Salmon

Sriracha Glazed Salmon

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Looking for a super simple weeknight recipe that’s basically foolproof?? CUE @platingsandpairings’ Sriracha Glazed Salmon! This weeknight wonder turns out perfectly cooked, with a thick, syrupy glaze and a crispy sear – every time.

Prep Time
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  • 1/3 cup low-sodium soy sauce 
  • 2 Tablespoons Sriracha 
  • 3 Tablespoons honey 
  • 2 Tablespoons rice wine vinegar 
  • 1 Tablespoon grated fresh ginger 
  • 1 Tablespoon minced garlic 
  • 1 pound salmon filet, cut into 4 pieces 
  • 1 Tablespoon La Tourangelle Toasted Sesame Oil 
  • 2 green onions chopped, for garnish 
  • Sesame seeds, for garnish 
  • Zucchini noodles, for serving 


  1. In a large, shallow dish, combine the soy sauce, honey, Sriracha, vinegar, ginger, and garlic. Add the salmon, skin side up, and refrigerate for at least 30 minutes, or up to 8 hours.  
  2. Remove salmon, reserving the marinade. Heat a large sauté pan over medium-high and add the sesame oil. Sear the salmon on one side, about 2 minutes. Flip and cook 2 minutes longer. Reduce heat to low and add reserved marinade. Cover and cook until the fish is cooked through and flakes easily with a fork, 4-5 minutes. 
  3. Remove salmon to a platter and pour any sauce in skillet over top. Garnish with green onions.  
  4. To the now empty skillet, heat sesame oil over medium-high heat. Add garlic, red pepper flakes and zucchini. Stir fry for 3 to 5 minutes until garlic is cooked and noodles are al dente. 

Recipe & Image by Platings & Pairings