These honey sriracha salmon make the perfect easy weeknight dinner that is bursting with flavors. The sweet honey glaze balances out the spicy sriracha sauce that covers the succulent salmon. You can either make them in the air fryer or oven in under 10 minutes. This recipe will become your week night dinner staple for the whole family to enjoy.

A plate of honey sriracha salmon on top of rice and seaweed cup.

Don’t worry, this honey sriracha salmon does not create that “burning heat” that can become almost unbearable. You can dial up or down the spice level on this dish to your liking.

This succulent salmon dish is made with one of my favorite Asian sauces ever – Honey Sriracha Sauce.

This sauce is perfect for marinating the salmon, as well as making a glaze to top it off with.

Ingredients for honey srirarcha salmon. There are honey, sriracha. salmon, minced garlic and coconut aminos.

Ingredients for Honey Sriracha Salmon

Coconut aminos is my main s(quee)auce for most of my Asian recipes. It mostly provides the saltiness you need in a dish, followed by umami and a mild sweet taste.

You can also use soy sauce as an alternative. However, keep in mind that soy sauce is more salty than coconut aminos. It is more umami in taste and followed by a very slight bitterness, while coconut aminos have a slightly sweeter taste.

Sriracha is the co-star to this recipe. It is spicy with a tangy, sweet and garlic flavor.

There are quite a few brands of sriracha out there that vary in their spicy level. Some are spicier than others, some are sweeter. So depending on the brand you choose to use, you might need to adjust the amount used for this recipe accordingly.

Honey can be floral, fruity, smoky nutty or earthy depending on which one you choose. It provides a hint of freshness and a more complex sweetness profile compared to regular sugar.

Minced garlic is also another one of my go-to aromatic when it comes to Asian cooking. It might be a bit too pungent for some but it can truly elevate the depth of flavors for this recipe.

Rice vinegar provides a little tangy taste and a subtle sweet flavor.

A plate of honey sriracha salmon on top of rice and seaweed cup.

What Type of Salmon is Best for This Recipe

The two most popular kinds of salmon out there are farm-raised and wild-caught.

Farm-raised salmon are lighter in color, fattier and are mild in flavor. On the other hand, wild-caught salmon has a vibrant orange-ish-red color. it is much leaner and has a strong flavor.

You can use either type of salmon for this recipe.

However, most of the time, wild-caught salmon sold in stores tends to be thinner while farm raised salmon are thicker. So you will need to adjust the cooking time slightly.

For example, for the thinner wild-caught salmon, you should cook them for one to two minutes less than the cooking time in this recipe. Check on it to make sure it is cooked to your liking before you add additional time.

How to Make Honey Sriracha Salmon

First, marinate!

Let the salmon marinate for at least 30 minutes for the best result and the most depth of flavor.

Serve this recipe as a fun salmon rice seaweed cup in the oven:

Once the salmon has finished marinating, start to assemble the cups.

Simply Cook them in the air fryer:

Tips to Making the Perfect Honey Sriracha Salmon

  1. Marinate the salmon in the honey sriracha sauce for at least 30 minutes. This is KEY, you want to allow the flavors to develop.

2. Make sure you cover and leave it in the fridge. You want to ensure your salmon has all those flavors and aromas LOCKED in and set up for success.

3. Do NOT marinate over night, even though it sounds like you’d achieve more flavor, you’ll end up with a soggier piece of salmon that does not hold its shape well in the air fryer or oven.

4. Dial up the temperature on your air fryer or oven, you want to get the crispy finish on these beauties!

A Muffin bake pan filled with honey sriracha salmon on top of rice and seaweed cup.

What Can I Do If I Don’t Have an Air Fryer or Oven Access?

No problem at all! You can pan-fry the salmon as well in a non stick pan or a cast iron.

Pan Fried Salmon is actually my husband’s preferred method to cook salmon because you can really crank up that heat and concentrate it in the areas of salmon you want.

As a result, you can get that crispy skin and juicy inside at the same time.

The downside of it? It makes a bit more of a mess due to the potential splash of oil. Not to mention the clean up can sometimes be a damper as well. But if you’re all good with a little extra clean up, it’s delicious and worth the try!

If you love salmon recipes, check out my Pistachio Crusted Salmon or my Crispy Teriyaki Glazed Salmon!


A plate of honey sriracha salmon on top of rice and seaweed cup.

Get the recipe:Air Fryer Honey Sriracha Salmon

Packed with flavors, this honey sriracah salmon is cooked in the air fryer in under 10 minutes. It is the perfect weeknight family dinner!
5 stars (1 review)


  • 1 lb salmon, cubed


  • 2 tbsp coconut aminos
  • 1 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 2-3 tbsp sriracha
  • 2 tbsp honey
  • 1 tbsp arrowroot starch, optional


  • Scale or deskin the salmon, cut into evenly sized cubes.
  • In a bowl, mix together the salmon marinade.
  • Place the salmon into the marinade. Cover and let it sit in the fridge for at least 30 minutes for best result.
  • Preheat air fryer to 400F (if preheating is required for the air fryer you have).
  • Grease the air fryer rack with cooking oil of your choice and place the salmon cubes on the rack with a little bit space in between each piece.
  • Cook for 7-8 minutes or until the middle is cooked through.
  • Gently remove the salmon cubes from the air fryer.
  • While the salmon is cooking, in a small sauce pot, mix togehter all the ingredients for honey sriracha sauce.
  • Once the honey sriracha sauce thickens, pour over the cooked salmon.
  • Gently combine the salmon with your sauce. Garnish with black or white sesame seeds and finely chopped green onion. Enjoy!

Sriracha Salmon Cup

  • Assemble a muffin pan with 1-2 piece snack seaweed on the bottom, 2 tbsp of cooked rice then 1 – 2 tbsp of marinated salmon on top.
  • Bake 400F for 7-8 minutes.
  • While the salmon is cooking, in a small sauce pot, mix togehter all the ingredients for honey sriracha sauce. Spread it on top of the cooked salmon cup.

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.