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Baked Firecracker Salmon

Baked firecracker salmon with a glossy honey-sriracha glaze that caramelizes on the fish. Tender, flaky salmon bakes fast at 400°F, then gets a quick broil for slightly sticky-charred edges.
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Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon
  • 4 salmon fillets 6 oz each, skin-on or skinless
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For the Firecracker Glaze
  • 0.333 cup honey
  • 2 tbsp sriracha adjust to heat preference
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 garlic minced
  • 1 tsp fresh ginger grated
  • 1 tsp cornstarch mixed with 1 tsp water for slurry
  • 1 tsp water for the cornstarch slurry
For Garnish
  • 1 green onion thinly sliced
  • 1 tsp toasted sesame seeds
  • 1 lime cut into wedges

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 400°F. Line a baking sheet with foil or parchment and lightly grease.
  2. Pat salmon fillets dry, then rub with olive oil, salt, and black pepper.
Make the glaze
  1. In a small saucepan over medium heat, whisk together honey, sriracha, soy sauce, rice vinegar, garlic, and fresh ginger.
  2. Bring the mixture to a gentle simmer for 2 minutes.
  3. Stir in the cornstarch slurry and cook 1 more minute until glossy and slightly thickened.
Glaze and bake
  1. Arrange salmon fillets on the prepared sheet.
  2. Brush salmon generously with about half the firecracker glaze, reserving the rest for later.
  3. Bake for 10–12 minutes, until salmon is just opaque and flakes easily with a fork (internal temp 130–135°F for medium).
Broil to caramelize
  1. Switch oven to broil.
  2. Brush salmon with the remaining glaze.
  3. Broil for 1–2 minutes, watching closely, until edges caramelize and turn slightly sticky-charred.
Garnish and serve
  1. Sprinkle with green onion and toasted sesame seeds.
  2. Serve immediately with lime wedges on the side.

Notes

For the best glossy coating, make sure the glaze thickens to a lightly clingy texture before brushing. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently until warmed through (avoid overcooking to keep flakes tender). Freezing is not recommended for glazed salmon. If you want a lower-sugar option, use a sugar-free honey-style syrup in the glaze while keeping the same sriracha and soy balance.