Sunday Suppers: Sweet and Spicy Sriracha Baked Salmon

/// April 14th, 2014

Sweet, spicy, and lightly spiked with sriracha – this baked salmon is perfect for nights when you want a dinner that’s healthy and delicious! Ready in just 20 minutes! Sweet and Spicy Sriracha Baked Salmon Hello dear friends! Today we’re talking dinner because, well, because truthfully I’ve been in need of some real food this weekend. The kind that’s not dipped in chocolate, covered in coconut, or mainly consisting of confectioners sugar. Basically not the kind I 99.9% of the time love and live off of. Clearly I’ve lost my mind.  But bear with me… and maybe take a little leap over to the light side and try some salmon? It’s been the answer to all my needs and wants lately!  Not only is it mad easy to prepare – I’m talking ready in 20 minutes start-to-finish easy (!) – but it’s also flavorful, tender, and super good for you. Holla!

Sweet and Spicy Sriracha Baked Salmon I mean, does dinner life get any better? This salmon is a total show off! Must be all that sriracha 😉

Sweet and Spicy Sriracha Baked Salmon The first step to getting your salmon game on and going is grabbing your limes and a grater! You’ll cover each piece with a little lime zest. So pretty! So vibrant!

Sweet and Spicy Sriracha Baked Salmon Once it’s all gorgeous and zesty, you’ll mix together a quick sauce consisting of brown sugar, sriracha, and fresh lime juice. That’s it!

Sweet and Spicy Sriracha Baked Salmon You’ll generously drip and drizzle the sauce over each piece of salmon before popping the pan in the oven to bake for 16 minutes. And when I say 16 minutes, I mean 16 minutes! Over cooked fish is a major no-no. Sooo yea. Don’t forget to set your timer.

Sweet and Spicy Sriracha Baked Salmon While the salmon is baking, you can make some rice! I mean, you don’t have to. But it’s really good with the fish. You can also make a little salad and plop the baked salmon right on top. Both ways are super suppers!

Sweet and Spicy Sriracha Baked Salmon Make this your dinner soon! I know it’s going to be an A+ winner and go-to for you and yours. If not… I’ll come over and happily eat what’s left. That’s a promise! xoxo

P.S. I will see you tomorrow with something VERY sweet :)

Sweet and Spicy Sriracha Baked Salmon If you’re unable to find Sriracha near you (or, if you’re like me and live somewhere they charge $6 bucks a bottle, this is a great deal! 3 bottles for 10 bucks!
*this is an affiliate link, but also, most importantly, just a killer deal!

Sunday Suppers: Sweet and Spicy Sriracha Baked Salmon

Rating: 51

Prep Time: 4 minutes

Cook Time: 16 minutes

Total Time: 20 minutes

Yield: 6

Serving Size: 1 serving

Fresh salmon gets coated in a sweet and spicy sriracha sauce then baked up to flaky, flavorful perfection! Ready in just 20 minutes!


  • 2 pounds salmon, skin removed and cut into 4 or 6 fillets
  • Zest and juice of 2 limes
  • 3 teaspoons sriracha hot sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon sea salt
  • Scallions, for garnish


  1. Preheat oven to 425 degrees (F). Line a large baking sheet with parchment paper.
  2. Place fillets of fish on prepared pan.
  3. Grate a little lime zest over each piece of of salmon.
  4. In a small bowl whisk together lime juice, sriracha, brown sugar, and salt.
  5. Pour sauce over salmon fillets.
  6. Place salmon in oven and roast for 16 minutes.
  7. Sprinkle with scallions and serve.

Next try this amazing 20-Minute Spicy Sriracha Shrimp and Zucchini Lo Mein !

20-Minute Spicy Sriracha Shrimp and Zucchini Lo Mein These Perfectly Seared Scallops are always a show stopper!

Perfectly Seared Scallops This One-Pan Seared Swordfish with Spicy Olive Oil Poached Tomatoes  is healthy and delicious!

One-Pan Seared Swordfish with Spicy Olive Oil Poached Tomatoes

44 thoughts on “Sunday Suppers: Sweet and Spicy Sriracha Baked Salmon

    1. bakerbynature Post author

      Hi Jessica! I’m so glad you made this, and more importantly, that you enjoyed it. I’m actually making this for dinner tomorrow :) It’s a favorite of ours too!

  1. Brittany

    Hey there! This looks amazing, can’t wait I try it tonight! Do you have to remove the skin or can you leave it on? I usually leave it on when I’m cooking salmon.

    1. bakerbynature Post author

      Hi Angelina. To be honest I’m not sure. Lemons have a much different acidic taste than limes, so I’m hesitant to give you an answer as I’ve never tried it with lemon myself. If you do try it with the lemon, please let us know how it turns out! xoxo

  2. Melissa

    I was really excited to try this recipe. We had it tonight for dinner, made exact to the recipe. It was easy as promised. The dish looked beautiful and the salmon was cooked perfectly. Unfortunately the flavours in the sauce were strong and sharp and did not blend to make a pleasant sauce, or mellow with cooking. The finished dish tasted too spicy, too sour and too sweet all at the same time. Still, I think a nice recipe for those who like it. Maybe spicy sweet salmon just isn’t the thing at my place.

  3. vicki

    Just made this for dinner. It was a huge hit and going to be a part of the weekly rotation. The cooking time/temperature was perfect. I wouldn’t change a thing!

  4. Meira

    Coming from someone who is a self proclaimed “master of failing in the kitchen” I made this last night and it was perfect! It was delicious and easy! Thank you so much!

  5. Wendy Osborn

    I found your blog this afternoon on Pinterest and had to try this recipe today. It was so good! It took no time at all and was bursting with flavor. I used the salmon to make tacos and they were the best fish tacos I’ve ever had! Thanks so much for sharing!

  6. Ann

    This is amazing. I was a little worried because I didn’t love the smell of the sauce before it went into the oven, but this is so tasty!

  7. Tara

    Recipe perfection – thank you! Quick and easy to make, pretty to look at at, a beautiful fusion of flavors, and elegant- looking on the plate (served with wild rice and steamed asparagus drizzled with olive oil and sprinkled with freshly grated Parmesan and cracked pepper, in my case). Your creation is going into my regular recipe rotation (with appreciation to you).

  8. Kyla

    Hi there! Just came across this recipe and can’t wait to try it tonight!! Just a quick question, in the pictures it looks like you used a cast iron skillet. Did you? If so, are those instructions slightly different than the baking sheet?

    1. bakerbynature Post author

      Hi Kyla. Great question! I actually just photographed them in a skillet so the color of the fish would “pop” more 😉 You can totally make it in a skillet, though. I would however put parchment paper underneath so it doesn’t stick to the pan.

  9. Aviva

    Beautiful! Thank you! Just curious how this would be cooked ahead refrigerated and brought to room temp before serving? Also it looks like you may have doubled your sauce recipe? Thanks can’t wait to make this beautiful dish thinking of serving with coconut rice!

  10. Roxanne

    i’ve been making this recipe for over a year, and its a hit everytime! (my boyfriend is crazy about sriracha) this recipe is quick and easy, and doesnt break the bank!! its become a recurring favorite. thanks so much!


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