Honey Sriracha Salmon with Coconut Lime Sauce

This 30-minute honey sriracha salmon is sweet, spicy, and finished with a creamy coconut lime sauce that takes it from a simple weeknight dinner to restaurant-quality.

Recipe

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Honey Sriracha Salmon with Coconut Lime Sauce

Total Time30 minutes mins

Course: Main Course

Cuisine: Thai

Keyword: seafood

Servings: 4

Author: Christine Ma

Ingredients

• 1 pound salmon
• ¼ cup honey
• 2 tablespoons soy sauce
• 1 tablespoon sriracha
• 2 tablespoons lime juice divided
• 1 tablespoon olive oil
• 2 garlic cloves minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup coconut milk
• 1 tablespoon chopped cilantro

Instructions

• Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil.
• Whisk together honey, soy sauce, sriracha, 1 tablespoon lime juice, olive oil, minced garlic, salt, and pepper in a medium bowl until well combined. Pour over salmon and let sit for 10 minutes.
• Remove salmon from marinade and lay on prepared baking sheet. Bake for 17-20 minutes or until the flesh flakes easily.
• Meanwhile, pour the remaining marinade into a small saucepot. Bring to a boil over medium heat, reduce to low and simmer until reduced by half.
• Add coconut milk and continue to simmer for 5 more minutes. Remove sauce from heat and add 1 tablespoon lime juice.
• Remove salmon from the oven and transfer to a serving platter. Spoon some of the sauce on top, you may not need all of it. Sprinkle chopped cilantro and serve with rice, if desired.

Notes

You can make the marinade overnight but I don't recommend marinating the salmon for longer than 30 minutes or it can become too salty.

Step-by-step instructions

Step 1: Marinate salmon

Start by whisking together the honey, soy sauce, sriracha, 1 tablespoon of lime juice, olive oil, minced garlic, salt, and pepper in a medium bowl.

This marinade does double duty. It flavors the salmon now and becomes the base of your sauce later, so make sure everything is well combined.

Pour the marinade over the salmon and let it sit for 10 minutes.

You don't need a long marinating time here because the flavors are bold enough to penetrate the fish quickly.

It may look like too much marinade, but we're going to use that for the finishing sauce as well.

Step 2: Bake

Preheat your oven to 375°F and line a baking sheet with aluminum foil for easy cleanup.

Remove the salmon from the marinade (don't toss that marinade!) and lay it on the prepared baking sheet. Bake for 17 to 20 minutes or until the flesh flakes easily with a fork.

Keep in mind that salmon continues to cook for a minute or two after you pull it from the oven, so it's better to take it out slightly early than to overcook it. Dry salmon is never the goal!

Step 3: Simmer sauce

While the salmon is baking, pour the remaining marinade into a small saucepot. Bring it to a boil over medium heat, then reduce to low and simmer until it reduces by half. This concentrates all of those sweet and spicy flavors.

Once reduced, add the coconut milk and continue to simmer for 5 more minutes until the sauce is smooth and slightly thickened.

Remove from the heat and stir in the remaining tablespoon of lime juice. Adding the lime juice at the end keeps it bright and fresh rather than cooking out all of that citrus flavor.

Spoon the sauce over the salmon, sprinkle with chopped cilantro, and serve with rice.

Every bite of this salmon gives you that initial sweetness from the honey, followed by a warm kick of sriracha heat. The coconut lime sauce brings everything together with a silky, creamy richness and a bright pop of citrus that cuts right through the spice. It's the kind of dish that tastes like you spent way more time on it than you actually did.

Make-ahead and storage tips

• Make-ahead: You can make the marinade ahead of time and marinate the salmon up to 30 minutes.
• Store: Keep leftovers in an airtight container in the refridgerator for up to 2 days.

More salmon recipes

Looking for more salmon dishes? Try these: