Sriracha-Cilantro Glazed Salmon with Quinoa

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

Perfectly seared salmon glazed with a spicy cilantro-lime sauce, served over fluffy quinoa. This asian ready in about 25 minutes pairs salmon fillets, quinoa, coconut milk 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 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.

★ 4.1 (14 ratings) Prep: 25 min Serves 4 Asian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). In a small bowl, whisk 1/2 cup coconut milk, 2 tbsp sriracha, 1 tbsp lime juice, 1/4 cup chopped cilantro, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Season salmon fillets with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear salmon for 3-4 minutes per side until skin is crispy and flesh is opaque.
  3. Step 3: Transfer salmon to a baking dish. Pour glaze over fillets and bake for 10-12 minutes until sauce thickens and glazes the fish.
  4. Step 4: In a pot, bring 1 cup quinoa and 2 cups water to a boil. Reduce heat, cover, and simmer for 15-18 minutes until quinoa is tender and water is absorbed.

Frequently asked questions

How long does Sriracha-Cilantro Glazed Salmon with Quinoa take to make?

Total time is about 25 minutes (25 min prep + 0 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 Sriracha-Cilantro Glazed Salmon with Quinoa?

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 Sriracha-Cilantro Glazed Salmon with Quinoa?

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 Sriracha-Cilantro Glazed Salmon with Quinoa 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.

What goes well with Sriracha-Cilantro Glazed Salmon with Quinoa?

Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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