Grilled Honey-Sriracha Salmon

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Salmon fillets marinated in sweet-spicy honey-sriracha glaze, grilled with asparagus and cherry tomatoes for a vibrant weeknight dinner. This American-inspired grilling recipe, ready in about 35 minutes, pairs salmon fillets, honey, sriracha sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 American cuisine 400 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 (6 oz each) salmon fillets
3 tbsp honey
2 tbsp sriracha sauce
1 tbsp lime juice
2 cloves, minced garlic
2 tbsp olive oil
1 bunch (about 12 oz), trimmed asparagus
1 cup cherry tomatoes
1/4 tsp salt
1/4 tsp black pepper
4 lemon slices

The grilling tools we’d reach for here → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Whisk 3 tbsp honey, 2 tbsp sriracha sauce, 1 tbsp lime juice, 2 minced garlic cloves, 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper in a bowl.
Step 2: Place salmon fillets skin-side down on a plate. Brush glaze evenly over top and marinate for 15 minutes at room temperature.
Step 3: Thread 12 oz trimmed asparagus and 1 cup cherry tomatoes onto skewers. Brush lightly with 1 tbsp olive oil and season with salt and pepper.
Step 4: Preheat grill to 375°F. Place salmon skin-side down on grill and cook for 6-7 minutes until skin is crispy. Flip and cook for 4-5 minutes until salmon flakes easily.
Step 5: Grill vegetable skewers for 5-7 minutes, turning once, until tender and charred. Serve salmon with grilled vegetables and garnish with lemon slices.