This Honey Sriracha Salmon Sheet Pan Dinner is delicious and simple. Done in 30 minutes, this healthy dinner is paleo, gluten free and easy to make! Made on one pan – it’s quick and simple to make and clean up!
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If you’re looking for a quick, easy dinner – look no further. This Honey Sriracha Salmon is so simple to make and super flavorful. You only need 7 ingredients and about 35 minutes to make it.
We love a good sheet pan dinner (these are some of our favorite Healthy Sheet Pan Recipes!) and salmon defrosts and cooks super fast – making it perfect for those nights when you’re short on time.
This salmon is coated with a mix of honey, sriracha and garlic and almost creates a glaze-like effect when it’s baked in the oven. It’s the perfect combo of sweet and spicy! We like to finish it with a little bit of lime juice for even more flavor!
This recipe is similar to our Asian Salmon and you can easily sub that marinade for this one if you’re looking to jazz it up!
Let me show you just how easy this is to make…
Ingredients for Honey Sriracha Salmon:
To make this honey sriracha salmon dinner you’ll need:
- salmon filets – We get our salmon from ButcherBox – it’s wild caught and SO delicious!
- garlic powder
- olive oil
I’ve included some substitutions below for you in case you don’t have the ingredients on hand!
How to make Honey Sriracha Salmon:
This salmon is super easy to make. Below I’m showing you how to make it as a sheet pan dinner, but you can also grill it or bake it without the veggies. I’ve included instructions on that below.
- Chop potatoes, coat with olive oil and bake for 20 minutes. Potatoes need longer to cook!
- Chop your zucchini and gather other ingredients
- While potatoes cook, mix together marinade.
- Add marinade to the salmon and let it marinate for 20 minutes.
- Once potatoes have cooked, push to one side. Add zucchini and salmon to the sheet pan.
- Bake for 12-15 minuets until salmon is browned and flakes easily. You can broil for 2 minutes to get crisp!
You can check to see if salmon is done with a thermometer. Salmon should be cooked to an internal temperature of 145 degrees.
Grilling: Lay salmon on grilling mat or wrap in a piece of aluminum foil. Cook for 15 minutes. Do not flip! You can test to see if the salmon is done by seeing if it flakes with a fork. These grill mats are an option that make it easier to prevent the salmon from sticking.
They also make clean up a breeze. We don’t recommend grilling potatoes, and if you’re looking for a side – try these Vegetable Kebabs!
Substitutions for Honey Sriracha Salmon:
Here are some substitutions for this salmon sheet pan dinner.
Sriracha – This is the sriracha we like to use, but any kind will work! You can also use your favorite hot sauce in place of sriracha
Oil – Any light oil will work in place of olive oil – avocado or vegetable (canola)
Keto – If you want to make this a keto dish, substitute potatoes for cauliflower. Rather than pre-baking the potatoes for 20 minutes before adding everything to the dish, you could pre-bake cauliflower florets for only 5 minutes before adding salmon/zucchini
Whole30 – You may be able to substitute honey for date paste, but we haven’t tried this.
Salmon – You can make this recipe with a whole salmon filet if you’d like. I’d add 1-2 minutes depending on how large the filet is. I haven’t tried this on other fish, but I’m sure it would work! You could also try this Air Fryer Cod if you’re looking to use cod
Chicken – This will work on chicken breasts – but will require more time in the oven. You can follow the ingredients from this recipe and use the instructions in this recipe for timing
Zucchini – You can substitute zucchini for peppers, halved mushrooms or cherry tomatoes in this recipe.
The salmon gets perfectly crispy on the edges! This recipe is spicy – so we don’t recommend it for kids!
Storing Honey Salmon:
Storing: This salmon will last 3-4 days in the refrigerator.
Freezing: We do not recommend freezing cooked salmon.
Reheating: We prefer to eat any leftovers of this salmon cold, but if you’d like to reheat it’s best to heat in the oven or in a toaster oven for a few minutes.
Other healthy sheet pan dinners:
We love sheet pan dinners because they’re easy to make and easy to clean up! here are some of our favorites:
- Balsamic Chicken and Veggies
- Apple Pork Tenderloin Sheet Pan Dinner
- Lemon Rosemary Chicken Thigh Dinner
Honey Sriracha Salmon
- Preheat your oven to 450.
- Prepare a parchment lined baking sheet. Chop potatoes in ½ inch small square. Add potatoes to the baking sheet and spray with olive oil spray. Bake the potatoes for 20 minutes.
- While potatoes bake, whisk together marinade and pour over salmon in a dish or bag. Let the salmon marinate.
- After the potatoes have baked for 20 minutes, push to one side of the pan. Add zucchini and salmon filets to pan. Spray zucchini with olive oil and sprinkle both zucchini and potatoes with salt, pepper and garlic powder.
- Bake for 12-15 minutes, until salmon is browned and flakes easily with a fork. You can also broil the fish for 1-2 minutes at the end if you prefer a crispier piece of salmon!
- Weight Watchers Note: Because most of the is used for the marinade and not actually consumed – I only counted half of the points for the
- Honey: You can substitute for or
- Sriracha – This is the sriracha we like to use, but any kind will work! You can also use your favorite hot sauce in place of sriracha
- Oil – Any light oil will work in place of – avocado or vegetable (canola)
- Keto – If you want to make this a keto dish, substitute potatoes for cauliflower. Rather than pre-baking the potatoes for 20 minutes before adding everything to the dish, you could pre-bake cauliflower florets for only 5 minutes before adding salmon/zucchini
- Whole30 – You may be able to substitute for date paste, but we haven’t tried this.
- Salmon – You can make this recipe with a whole salmon filet if you’d like. I’d add 1-2 minutes depending on how large the filet is
- Marinades – Any of our Healthy Salmon Marinades or Healthy Chicken Marinades will work in this recipe. We recommend doubling the recipe for the marinade so you have enough!
- Zucchini – You can substitute zucchini for peppers, halved mushrooms or cherry tomatoes in this recipe.