Description
A fast, flavorful weeknight dinner featuring salmon cubes baked in a sticky sweet and spicy honey Sriracha glaze. Ready in just 20 minutes with minimal cleanup.
Ingredients
Scale
- 1.5 lbs (680g) skinless salmon fillet, cut into 1-inch cubes
- 3 tbsp raw honey
- 2 tbsp Sriracha sauce
- 1 tbsp rice vinegar
- 1 tbsp low-sodium soy sauce
- 1 tsp fresh grated ginger
- 2 cloves garlic, minced
- 2 stalks green onions, sliced
Instructions
- Pat salmon fillets dry with paper towels and cut into uniform 1-inch cubes. Place in a large mixing bowl.
- In a small bowl, whisk together honey, Sriracha, rice vinegar, soy sauce, grated ginger, and minced garlic until smooth.
- Pour the glaze over the salmon cubes and toss gently to coat evenly. Let sit for 1-2 minutes.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange salmon cubes in a single layer on the baking sheet, ensuring they do not overlap.
- Bake for 8-10 minutes, or until salmon is opaque and flakes easily with a fork.
- Optional: Broil for the last 60 seconds for a caramelized edge, watching closely to prevent burning.
- Transfer to a serving plate and garnish with sliced green onions and sesame seeds if desired.
Notes
Ensure salmon pieces are uniform in size for even cooking. Pat salmon dry before coating to help the glaze stick. Do not overcrowd the pan to avoid steaming. For a vegan version, substitute salmon with firm tofu and honey with maple syrup. Use tamari instead of soy sauce for a gluten-free option.
- Prep Time: 7 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Asian Fusion
Nutrition
- Serving Size: Approximately 1/4 of
- Calories: 280
- Sugar: 16
- Sodium: 450
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 18
- Protein: 25
Keywords: salmon, honey sriracha, baked salmon, quick dinner, healthy seafood, weeknight meals, spicy salmon, one-pan dinner