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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!
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!
I mean, does dinner life get any better? This salmon is a total show off! Must be all that sriracha 😉
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!
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!
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.
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!
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 🙂
Sunday Suppers: Sweet and Spicy Sriracha Baked Salmon
Ingredients
- 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
Instructions
- Preheat oven to 425 degrees (F). Line a large baking sheet with parchment paper.
- Place fillets of fish on prepared pan.
- Grate a little lime zest over each piece of of salmon.
- In a small bowl whisk together lime juice, sriracha, brown sugar, and salt.
- Pour sauce over salmon fillets.
- Place salmon in oven and roast for 16 minutes.
- Sprinkle with scallions and serve.
It was fish for me tonight too!! But this look so good. I love the spice!
Your fish looks gorgeous!!! And – as many have said – THOSE plates! Le sigh.
YUM! These photos are gorgeous girl…we loves salmon and sriracha in this house, so we are gonna face plant into this one! Pinned!
Thank you my sweet, pretty friend!
This looks great. Got to try it maybe tonight. THANKS
Hi Sarah! We love this salmon, and I hope you do too! xo
Made this 2 nights ago- it was the fantastic! Will definitely make again.
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!
Love this ————-
———- Dana Guidera author of Seven Poems from Life
This recipe was delicious! Making it again tonight for dinner. Very quick and easy.
Salmon and spice are amazing together!! I’m definitely going to have to make this soon! Rice is the perfect side for this. Just set it in the rice cooker and forget it. Comes out perfect every time!
I’m so not a salmon person but this recipe looked amazing so it is cooking as we speak!!!
Yay! I hope you love it, Lisa!
If frozen filets how long should I bake? Trying today!!
Hi Pat! I’ve actually never made this with frozen, but if you defrost the fish first, then pat it dry, the cook time will be the same 🙂
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.
Hey Brittany! I always use skinless salmon, but if you’re used to cooking with skin on, it should be fine.
so do I bake it 16 minutes. Why do you have 1-6 min in the upper description ?
Hi Karen. Yes, you bake it for 16 minutes. The 1-6 was just a way of emphasizing. Enjoy!
This is undeniably my boyfriend and I’s favorite fish recipe so far. We’ve ate it twice this week!!
Yay 🙂 So happy to hear that, Kaycee!!! xo
If I don’t have limes on hand can I substitute with lemon?
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
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.
Took me all of 30 minutes from start to finish. And was fantastic to boot! Great recipe, thank you!
Hi Elyse! So happy to hear you enjoyed it 😉 This one is a favorite in our house, too! xo
Made this for dinner this evening and it was fabulous!! My husband and I thoroughly enjoyed it. Thank you!
Hi Diana! So happy I could help you make a great dinner 🙂 xo
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!
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!
Hi Meira. I’m so happy to hear it 🙂 We love this salmon too! Can’t beat a healthy and delicious meal. xo
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!
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!
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).
Thank you so much for this recipe. I made it and absolutely loved it. This will become a staple recipe in my house.
Hi PSW. You’re so welcome! I’m thrilled to hear it was a hit 🙂
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?
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.
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!
Hi Aviva. I have eaten this cold and at room temperature and have really enjoyed it! You could also reheat it very quickly in the microwave. xo
Delicious!! Highly recommend!!
So happy to hear it, Meghan!
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!
That’s awesome! So happy you’re enjoying it, Roxanne!
Used two tablespoons of lime and the sauce was very runny. Did not look like the photo. Any suggestions?