Sriracha Honey Glazed Salmon with Broccoli – Sweet, Spicy, and Weeknight Easy

This is the kind of dinner that makes a weeknight feel special without extra effort. A sweet-heat glaze hugs flaky salmon while tender broccoli roasts alongside, soaking up flavor. The sauce is simple but bold: honey for gloss and caramelization, sriracha for a clean kick, and a splash of soy for depth.

Everything cooks on one pan, and the results taste like takeout—but fresher, lighter, and faster. If you love big flavor with minimal fuss, this one belongs in your rotation.

Sriracha Honey Glazed Salmon with Broccoli - Sweet, Spicy, and Weeknight Easy

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• Salmon fillets: 4 fillets (about 6 ounces each), skin-on if possible.
• Broccoli: 1 large head (or about 4 cups florets), cut into bite-size pieces.
• Olive oil: 2 tablespoons, divided.
• Honey: 3 tablespoons.
• Sriracha: 1–2 tablespoons, to taste.
• Soy sauce or tamari: 1 tablespoon (use low-sodium if preferred).
• Rice vinegar or apple cider vinegar: 2 teaspoons.
• Garlic: 2 cloves, minced (or 1/2 teaspoon garlic powder).
• Ginger: 1 teaspoon freshly grated (or 1/4 teaspoon ground ginger).
• Lemon or lime: 1, for zest and wedges.
• Sesame oil (optional): 1/2 teaspoon for extra aroma.
• Sesame seeds (optional): For garnish.
• Scallions (optional): 2, thinly sliced for garnish.
• Salt and black pepper: To taste.

Method

 

1. Preheat and prep the pan: Heat your oven to 425°F (220°C). Line a large sheet pan with parchment for easier cleanup.
2. Season the broccoli: Toss the broccoli with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread it on two-thirds of the pan in an even layer.
3. Start roasting the broccoli: Roast for 7–8 minutes while you prepare the glaze. This gives the florets a head start so they crisp up.
4. Make the glaze: In a small bowl, whisk together honey, sriracha, soy sauce, vinegar, garlic, ginger, and sesame oil (if using). Taste and adjust: add more honey for sweetness or more sriracha for heat.
5. Prep the salmon: Pat the fillets dry. Rub with the remaining 1 tablespoon olive oil and a light sprinkle of salt and pepper. Zest a little lemon over the top if you like.
6. Add salmon to the pan: Pull the pan from the oven. Scoot the broccoli to keep it in a single layer. Place the salmon skin-side down on the empty side.
7. Glaze generously: Spoon about two-thirds of the glaze over the salmon, spreading to coat the tops and sides. Drizzle a little over the broccoli for extra flavor.
8. Roast to finish: Return the pan to the oven and cook 8–12 minutes, depending on thickness. The salmon should flake easily and look slightly translucent in the center. Aim for an internal temp of 125–130°F (52–54°C) for moist, medium doneness.
9. Optional broil: For extra caramelization, switch to broil for 1–2 minutes at the end. Watch carefully to avoid burning the glaze.
10. Finish and serve: Warm the remaining glaze briefly in the microwave or a small pan. Spoon it over the salmon, squeeze fresh lemon or lime, and top with sesame seeds and scallions. Serve with rice, quinoa, or cauliflower rice if you want a base.

Why This Recipe Works

• Balanced flavors: Honey softens the heat of sriracha, while soy sauce adds savory depth and lemon brightens the finish.
• One-pan approach: Roasting the salmon and broccoli together saves time and cleanup, and the broccoli benefits from caramelized edges.
• Quick cook time: Salmon cooks in under 15 minutes, keeping it moist and tender while the glaze sets and gets glossy.
• Simple but flexible: You can swap veggies, adjust heat, or use what you have on hand without losing the spirit of the dish.

What You’ll Need

• Salmon fillets: 4 fillets (about 6 ounces each), skin-on if possible.
• Broccoli: 1 large head (or about 4 cups florets), cut into bite-size pieces.
• Olive oil: 2 tablespoons, divided.
• Honey: 3 tablespoons.
• Sriracha: 1–2 tablespoons, to taste.
• Soy sauce or tamari: 1 tablespoon (use low-sodium if preferred).
• Rice vinegar or apple cider vinegar: 2 teaspoons.
• Garlic: 2 cloves, minced (or 1/2 teaspoon garlic powder).
• Ginger: 1 teaspoon freshly grated (or 1/4 teaspoon ground ginger).
• Lemon or lime: 1, for zest and wedges.
• Sesame oil (optional): 1/2 teaspoon for extra aroma.
• Sesame seeds (optional): For garnish.
• Scallions (optional): 2, thinly sliced for garnish.
• Salt and black pepper: To taste.

Step-by-Step Instructions

1. Preheat and prep the pan: Heat your oven to 425°F (220°C). Line a large sheet pan with parchment for easier cleanup.
2. Season the broccoli: Toss the broccoli with 1 tablespoon olive oil, a pinch of salt, and pepper.

   Spread it on two-thirds of the pan in an even layer.

3. Start roasting the broccoli: Roast for 7–8 minutes while you prepare the glaze. This gives the florets a head start so they crisp up.
4. Make the glaze: In a small bowl, whisk together honey, sriracha, soy sauce, vinegar, garlic, ginger, and sesame oil (if using). Taste and adjust: add more honey for sweetness or more sriracha for heat.
5. Prep the salmon: Pat the fillets dry.

   Rub with the remaining 1 tablespoon olive oil and a light sprinkle of salt and pepper. Zest a little lemon over the top if you like.

6. Add salmon to the pan: Pull the pan from the oven. Scoot the broccoli to keep it in a single layer.

   Place the salmon skin-side down on the empty side.

7. Glaze generously: Spoon about two-thirds of the glaze over the salmon, spreading to coat the tops and sides. Drizzle a little over the broccoli for extra flavor.
8. Roast to finish: Return the pan to the oven and cook 8–12 minutes, depending on thickness. The salmon should flake easily and look slightly translucent in the center.

   Aim for an internal temp of 125–130°F (52–54°C) for moist, medium doneness.

9. Optional broil: For extra caramelization, switch to broil for 1–2 minutes at the end. Watch carefully to avoid burning the glaze.
10. Finish and serve: Warm the remaining glaze briefly in the microwave or a small pan. Spoon it over the salmon, squeeze fresh lemon or lime, and top with sesame seeds and scallions.

    Serve with rice, quinoa, or cauliflower rice if you want a base.

How to Store

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Keep salmon and broccoli separate if you can to preserve texture.
• Reheat gently: Warm in a 275°F (135°C) oven for 10–12 minutes or microwave at 50% power in short bursts. Avoid high heat to prevent drying.
• Freezing: Cooked salmon freezes fairly well for up to 2 months; broccoli becomes softer after thawing.

  Wrap salmon tightly and thaw overnight in the fridge.

Why This is Good for You

• Omega-3s: Salmon is rich in EPA and DHA, which support heart and brain health and may reduce inflammation.
• Fiber and vitamins: Broccoli brings fiber, vitamin C, vitamin K, and folate, plus antioxidants like sulforaphane.
• Smart sweetness: The honey adds flavor and helps the glaze caramelize, so you need less overall sauce than heavy, creamy options.
• Protein-forward: A satisfying protein base keeps you full and pairs well with whole grains or greens.

Common Mistakes to Avoid

• Overcooking the salmon: Pull it when it flakes with a fork and still looks slightly glossy inside. Residual heat will finish the job.
• Skipping the broccoli head start: If everything goes in at once, the broccoli can steam instead of crisp. Give it those first few minutes alone.
• Not drying the fish: Moisture on the surface prevents the glaze from sticking and caramelizing.

  Pat it dry first.

• Using too much glaze: A thick layer can burn under high heat. Coat evenly and save some to finish after cooking.
• Underseasoning: A pinch of salt on both the salmon and broccoli makes the flavors pop, even with soy sauce in the glaze.

Recipe Variations

• Citrus twist: Swap lemon for orange and add orange zest to the glaze for a brighter, rounder sweetness.
• Extra crunchy broccoli: Toss florets with a teaspoon of cornstarch before roasting for crispier edges.
• Garlic-lime version: Use lime juice instead of vinegar, add extra garlic, and finish with cilantro.
• Veggie swap: Use broccolini, asparagus, or green beans. Adjust roasting time as needed.
• Gluten-free: Use tamari or coconut aminos in place of soy sauce.
• No sriracha on hand: Use another chili sauce, gochujang (thinned with a splash of water), or a little chili-garlic paste.

FAQ

Can I use frozen salmon?

Yes.

Thaw it overnight in the fridge and pat very dry before glazing. If cooking from frozen, bake at 400°F (205°C) covered for 15 minutes, then uncover, add glaze, and continue baking until done.

How do I know when salmon is cooked?

It should flake easily with a fork and look slightly translucent in the center. An instant-read thermometer should read about 125–130°F (52–54°C) for medium.

Is the dish very spicy?

It’s gently spicy.

Start with 1 tablespoon of sriracha for mild heat and add more to taste. The honey balances the spice nicely.

Can I cook this in an air fryer?

Yes. Air fry the broccoli at 380°F (193°C) for 6–8 minutes, shake, then add the glazed salmon and cook another 8–10 minutes until done.

What can I serve with it?

Steamed rice, coconut rice, quinoa, or a simple cucumber salad all work well.

A wedge of lime on the side brightens everything.

Can I make the glaze ahead?

Absolutely. Mix and refrigerate for up to 5 days. Stir before using, as honey may thicken when cold.

How do I prevent the glaze from burning?

Keep the layer thin, roast at 425°F, and consider adding a quick broil at the end only if needed.

Save some glaze for finishing after cooking.

In Conclusion

Sriracha Honey Glazed Salmon with Broccoli is fast, flavorful, and flexible. You get sweet heat, crisp-tender veggies, and juicy salmon with almost no cleanup. Keep the glaze ingredients on hand, and you’ve got a weeknight winner ready whenever you need it.

Simple steps, big payoff—exactly what dinner should be.