Honey-Sriracha Glazed Salmon with Gingered Asparagus

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy-skinned salmon with a sticky-sweet glaze, paired with tender asparagus tossed in fresh ginger. This pacific northwest-inspired grilling (gluten-free) ready in about 35 minutes pairs salmon fillets, honey, sriracha for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

★ 4.4 (13 ratings) Prep: 15 min Cook: 20 min Serves 4 Pacific Northwest cuisine 380 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Pat salmon fillets dry and season both sides with salt and pepper. In a small bowl, whisk honey, sriracha, soy sauce, and 1 tbsp minced ginger. Set aside.
  2. Step 2: Preheat oven to 400°F (200°C). Trim asparagus ends, then toss with 1 tbsp olive oil, 1 tsp minced ginger, and a pinch of salt. Arrange on a baking sheet in a single layer.
  3. Step 3: Roast asparagus for 12-15 minutes until tender and slightly charred. While asparagus cooks, heat a non-stick skillet over medium-high. Place salmon skin-side down, cook for 4 minutes until crispy.
  4. Step 4: Flip salmon, brush with half the honey-sriracha glaze, and cook for 4-5 minutes more until internal temperature reaches 125°F (52°C) for medium. Brush remaining glaze over salmon, then serve immediately with roasted asparagus and lemon wedges.

Frequently asked questions

How long does Honey-Sriracha Glazed Salmon with Gingered Asparagus take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Honey-Sriracha Glazed Salmon with Gingered Asparagus?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Honey-Sriracha Glazed Salmon with Gingered Asparagus?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Honey-Sriracha Glazed Salmon with Gingered Asparagus for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Honey-Sriracha Glazed Salmon with Gingered Asparagus gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes