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Fish/ Lunch/ Spice

Honey Sriracha Salmon

March 15, 2020 (Last Updated: May 8, 2023) by Chris Collins

Pan Fried Salmon Fillets glazed in a Homemade Sriracha Honey Sauce – Quick meals don’t come more delicious than this!

This dish is perfect for a quick and light lunch. It won’t take you longer than 15mins to make and the FLAVOUR is going to bless your tastebuds. Promise. Follow me!

closeup of salmon in frying pan with glaze over it

Honey Sriracha Sauce

This sauce truly couldn’t be easier to make. Just 4 ingredients! Here’s what you’ll need:

  • Honey – Make sure it’s runny honey or it’ll clump in the pan.
  • Soy Sauce – Light or All Purpose. This adds a mild salty flavour & deepens the sauce.
  • Sriracha – Don’t sub other hot sauce brands, only Sriracha is suitable for this recipe.
  • Lime Juice – The acidity will cut through the sweetness.

You can completely customise this sauce too, tweaking to preference after you’ve mixed it all. You can also make it in advance, cover and store until needed (just make sure it’s room temp when needed or it’ll be too thick).

overhead shot of honey sriracha sauce in white pot with ingredients labels

Pan Fried Salmon

For this recipe we’ll be using skinless salmon fillets. Pan frying salmon is fairly stress free, but here’s some tips to keep you on track:

Tips for Pan Frying Salmon

  • Room Temp – Like any meat, you’ll want the salmon out of the fridge at least 20mins before using, otherwise it’ll seize up and risk drying out in the pan.
  • Non-Stick – Salmon is notorious for flaking apart in the pan, so ensure you are using a non-stick pan to avoid this!
  • Butter – Basting the salmon in butter adds gorgeous flavour and keeps it moist.
  • Heat – You’ll want the heat on a high-medium. This will ensure you get a nice golden crust without cooking the salmon right the way through.

The main thing when pan frying salmon is to work fairly quickly. It’s easy to take your eye off the pan and the next thing you know the salmon’s cooked through before you’ve basted in butter or added the sauce. Slightly undercooked salmon is a good thing in the first instance.

How to Pan Fry Salmon (quick summary)

  1. Take salmon out of fridge 20mins beforehand.
  2. Coat in seasoning.
  3. Add to pan with oil over medium-high heat.
  4. Flip when golden.
  5. Add butter.
  6. Baste until almost cooked through.

From there it’s as easy as pouring in the sauce and spooning over the salmon.

How to Pan Fry Salmon - 6 step by step photos

Sriracha Honey Salmon FAQ

What to season the salmon with?

A hefty amount of salt and pepper is a given, but I also like to add garlic powder. Garlic goes gorgeously with soy sauce/sriracha/honey and salmon. If you don’t have garlic powder I recommend adding a clove to the sauce (fry in the butter).

Can I bake the salmon?

You can, but I highly recommend pan frying for this recipe. Gives you more control and you get more of a golden crust on the salmon (i.e more flavour). PLUS the butter is necessary for basting and for the sauce.

How to garnish the salmon?

The classic sliced spring onion and sesame seeds works perfectly here.

What to serve with this?

I usually go for rice and extra lime wedges, but noodles would work too.

overhead shot of salmon fillets in pan garnished with parsley

And there we have it! All the tips I got for you on this one. Easy though right?

If you’re looking for another easy salmon recipe then definitely check out my Creamy Lemon Salmon and Creamy Salmon Pasta. If you’re looking for more pan fried fish then head over to my Pan Fried Cod. Also, if you like the sound of this sauce I know you’ll love my Honey Garlic Chicken (or Honey Garlic Pork Chops) and Hot Honey Butter Salmon!

For now, let’s tuck into this full honey sriracha salmon recipe shall we?!

salmon in white bowl with rice garnished with sesame seeds, spring onion and lime wedges

How to make Honey Sriracha Salmon (Full Recipe & Video)

closeup of salmon in frying pan with glaze over it

Honey Sriracha Salmon

Pan Fried Salmon Fillets glazed in a Homemade Sriracha Honey Sauce - Quick meals don't come more delicious than this!!
5 from 7 votes
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Servings (click & slide): 4
Course: Main Course
Cuisine: American / Asian
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Calories per serving: 368kcal
Cost per serving: £3 / $4


  • Large Non-Stick Frying Pan & Tongs
  • Small Pot (for sauce)
  • Spoon (for basting)
  • Sharp Knife & Chopping Board

Ingredients (check list):

  • 4x 7oz/200g Skinless Salmon Fillets (brought to room temp)
  • 1/2 tsp each: Garlic Powder, Salt (plus more to season sauce if needed)
  • 1/4 tsp Black Pepper (plus more to season sauce if needed)
  • 1/4 cup / 70g Honey
  • 2 tbsp / 1oz / 30g Unsalted Butter
  • 1 tbsp Sriracha
  • 1 tbsp Light/All Purpose Soy Sauce
  • 1 tbsp Fresh Lime Juice (save wedges to serve)
  • Olive Oil, as needed

To serve

  • Lime Wedges
  • Rice
  • Sesame Seeds
  • Spring/Green Onion, sliced


  • In a small pot combine 1/4cup/70g honey and 1 tbsp sriracha, lime juice and soy sauce. Taste for seasoning/preference and adjust accordingly.
  • Season both sides of your salmon fillets with 1/2 tsp garlic powder & salt and 1/4 tsp black pepper. Rub into skin.
  • Heat up a drizzle of olive oil in a non-stick frying pan over medium-high heat. Place in salmon up-side-down and fry for 3mins, or until golden. Carefully flip over and make space for butter.
  • Drop in 2 tbsp butter and baste the salmon for 1-2mins, or until the other side starts to turn golden. By this point the salmon should be close to cooked through, but not fully. Just nice and golden on the outside. You can tell when the salmon starts to flake. Also look at the sides. If the salmon is cooked to your liking after basting in butter remove from pan.
  • Pour in honey sriracha sauce and lower heat to a medium. The sauce will thicken fairly quickly, just spoon over salmon until it does and the salmon is cooked to your liking.
  • Serve salmon fillets over rice, garnished with sesame seeds and spring onion and served with an extra squeeze of lime juice. Spoon over sauce and enjoy!

Quick 1 min demo!


a) Sauce Preference - 1 tbsp sriracha will give a gentle kick. If you want more just add it 1/2tsp at a time AFTER you've mixed everything else in. You don't want it to overpower, so just go easy. If you find the sauce too sweet add a touch more lime juice and/or soy sauce. Soy sauce will add a mild saltiness and deepen the flavour, lime juice will add acidity.
b) Lime Juice Sub - Lime juice works best because it pairs so beautifully with salmon/soy/sriracha and honey. It also gives you the opportunity to serve alongside at the end. However, the main function is to add acidity and cut through the sweetness of the sauce. So rice vinegar/white wine vinegar or apple cider vinegar work fine as a sub.
c) Perfectly Cooked Salmon - You want the salmon still slightly deep pink and soft in the centre when you add the sauce, because it will carry on cooking. As mentioned, if you find yourself with cooked salmon before the sauce is added, just take it out and reduce down the sauce without it. Also, if you want the salmon more medium-rare anyway, take it out after basting. Timings will depend on the thickness of the salmon. It's a fairly quick process so just be vigilant.
d) Garlic Powder - Garlic goes beautifully with all the ingredients in this dish. I use garlic powder so you can season the salmon without having to use fresh. However, if fresh garlic is all you have just season the salmon with salt/pepper and fry 1 minced clove in the butter.
e) Calories - Just the salmon and sauce, divided by 4.

Your Private Notes:


Nutrition Facts
Honey Sriracha Salmon
Amount Per Serving
Calories 368 Calories from Fat 124
% Daily Value*
Fat 13.83g21%
Saturated Fat 4.187g21%
Trans Fat 0.069g
Polyunsaturated Fat 1.906g
Monounsaturated Fat 4.637g
Cholesterol 99mg33%
Sodium 304mg13%
Potassium 777mg22%
Carbohydrates 18.42g6%
Fiber 0.2g1%
Sugar 17.51g19%
Protein 41.76g84%
Vitamin A 415IU8%
Vitamin C 1.4mg2%
Calcium 22mg2%
Iron 1.06mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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Recipe Rating


  • Reply
    Marion Niewald
    November 19, 2020 at 10:24 pm

    Hi Chris, this recipe sounds awesome and I am making it tonight. However, my salmon has skin on it. Is that a problem? Do I need to change anything? Which side do I put down first? It is very unlikely that I will get an answer from you tonight if you live in England….

    • Reply
      Chris Collins
      November 19, 2020 at 11:36 pm

      Hi Marion! This recipe works best with skinless salmon fillets, just so you can baste them in the sauce without the skin going soggy. Not a deal breaker though if you can’t/don’t want to remove the skin. Just cook it skin side down over medium heat until the skin is nice and crispy and the salmon is about half way cooked (4-5mins depending on thickness of fillet). Then flip it over and create the sauce. I wouldn’t baste the salmon in the sauce until serving, just so the skin stays nice and crispy. Bonus tip is patting the skin dry before you fry to help it crisp up!

      Hope this helps!

      Chris 🙂

      • Reply
        November 21, 2020 at 11:48 am

        Thanks so much for your answer! This turned out awesome! We did remove the skin.

        • Reply
          Chris Collins
          November 21, 2020 at 12:07 pm

          That’s great to hear! 🙂

  • Reply
    Simon Alderman
    October 23, 2020 at 11:17 am

    5 stars
    Great recipe. Wife and I loved it and have added it to our recipe book for later use. I baked it this time and it was delicious, but I look forward to trying your pan frying method in the near future. Thanks for sharing.

    • Reply
      Chris Collins
      October 25, 2020 at 10:42 am

      That’s awesome to hear, Simon! Glad to hear it worked well in the oven. Thanks for popping back for a review 🙂

  • Reply
    August 12, 2020 at 2:04 pm

    5 stars
    Served this recipe over a spinach salad with feta cheese and used the sauce as a warm dressing! Was a restaurant quality salad! Will be putting this recipe in my arsenal of keepers.

    • Reply
      Chris Collins
      August 13, 2020 at 5:40 pm

      Amazing! I’ll definitely have to try this in salad form! 🙂

  • Reply
    Amanda Wren-Grimwood
    March 16, 2020 at 10:48 am

    5 stars
    That looks so delicious and perfect for weeknights too. Love that combination of flavours.

    • Reply
      Chris Collins
      March 16, 2020 at 2:50 pm

      So good for weeknights!!

  • Reply
    Charla @ That Girl Cooks Healthy
    March 16, 2020 at 10:44 am

    5 stars
    I absolutely LOVE those pictures, those alone are selling it to me. Sounds very flavoursome, coming from an avid seafood lover!

    • Reply
      Chris Collins
      March 16, 2020 at 2:49 pm

      Thanks so much, Charla! 🙂

  • Reply
    March 16, 2020 at 10:14 am

    5 stars
    This is one of my favourite ways to serve salmon. It has so much flavour.

    • Reply
      Chris Collins
      March 16, 2020 at 2:49 pm

      It certainly does! 🙂

  • Reply
    March 15, 2020 at 8:13 pm

    5 stars
    Great Salmon recipe! Perfect flavor with the added kick!

    • Reply
      Chris Collins
      March 16, 2020 at 9:43 am

      Thanks, Tisha!

  • Reply
    March 15, 2020 at 8:01 pm

    5 stars
    One of the best ways to cook salmon. Delicious and so inviting. Love how quickly this dish comes together – makes it a great recipe to keep handy.

    • Reply
      Chris Collins
      March 16, 2020 at 9:43 am

      Thanks, Danielle! It’s definitely a quick one 🙂