Chef John Folse’s Cookbook: Honey Sriracha Salmon

Spice up your salmon with this recipe.


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Salmon is one of the most delicate fish in the sea; often cooks create spicy or sweet glazes to top a wonderful fillet of salmon. The heat and flavor of the sriracha compliment this recipe like no other spice can.

Prep Time: 1½ Hours

Yields: 4 Servings


4 (6-ounce) salmon fillets, skin-on

2 tbsps honey

2 tbsps sriracha

1 tbsp minced garlic

3 tbsps soy sauce

3 tbsps water

2 tbsps olive oil

2 tbsps sliced green onions

1 tbsp sesame seeds


In a large zipper bag, add honey, sriracha, minced garlic, soy sauce and water. Seal and shake a few times to combine. Add salmon to the bag and turn gently to ensure salmon is well coated with marinade. Place in refrigerator and let sit for 1 hour. When ready to cook, heat olive oil in a large skillet over medium-high heat. Remove salmon from marinade and discard marinade. When pan is hot, add salmon, skin-side down. Cook 4–5 minutes on each side or until desired doneness. Remove from heat. Once salmon is cool enough to handle, peel off the skin. To serve, place 1 salmon fillet on each of the serving plates and sprinkle with sliced green onions and sesame seeds. Serve immediately.

Recipe courtesy of Chef John Folse