Maria, unfortunately, I cannot understand your comment. Please leave your comment in English so that I can best address your questions.
Hope neither of you mind the rough translation, as there are differences in the Spanish language depending on where you’re from. Maria is from Brazil and she says:
As I do not speak or write English, I am having trouble knowing what Sriracha is. I made the salmon with honey and ginger but I’ll miss the Sriracha because I don’t know what that is. I like a lot of your recipes and you teach/tell how to make them. I always come here to get ideas and recipes. Thank you for teaching me such delicious recipes. Maria Helena
Just made it for myself and will make it again and again! It was fantastic! Thank you so much for sharing!
By the way. got to give you ‘props’ (proper respect/appreciation). I just made this tonight, and this recipe “ROCKS”.
Your sauces….Chung Ah…I’m so happy to have access your sauces….Someone’s mother or grandmother brought these back from the old country….They are amazing. You’re so lucky to have these gems. I’ve been searching for a long time to find these combinations….And thought I left them back in the cuisine of Hawaii….Pah….You’ve got them!! And now, I do….Thank you!!
We made this delicious marinade for our beautiful fresh sockeye filets last night!! Super YUMMY. This recipe is a ‘keeper’!!
I gotta say – I NEVER write reviews but man-o-man, this is the ONLY way I make salmon now! Even my husband loves it and he is not as big a fan of sweet as I am. The salmon comes out all poached and moist and the Glaze is killer good. LOVE IT!
I have a question. When baking the salmon it says to do it along with marinade. Do I just pour the marinade over salmon on to the baking sheet? Thanks. Looking forward to making this dish!
Amazing recipe !! Made it yesterday and hubby thought it tasted like Miso salmon from Cheesecake Factory :))
Thanks for posting this great recipe. I used the marinade with some locally caught, fresh out of the river sockeye salmon tonight. I grilled it on the BBQ along with some flank steak that I also marinated using the marinade I did not need for the salmon. I will be making this again!
We had fresh salmon caught locally and I tried this recipe to rave reviews. I had never had Sriracha before but it was delicious. Thank you, Chung-Ah for sharing your beautiful recipes. This is the fourth one I have tried and everyone has been a success.
and you need to learn how to format your recipes better, ingredients means everything that is in the dish. so you need to section out better, you have an ingredients list which doesnt have everything that is in the dish first and foremost, then you completely dont have a marinade list. im a Pro chef with 20 years this is sad formatting.
and people stop posting” oh this looks good”, try it first then say its good or bad, and if you tweaked it, no one cares if you think it looks good, just in the outcome of the dish.
Mike, as you said that you have been a “Pro chef” for 20+ years, I’m sure you have noticed that the star of this dish is in fact the sesame, so no, this is not “waaay” too much sesame. It’s just the highlight of the recipe. And if you have even the slightest aversion to sesame, this recipe may just not be for you.
As for the formatting, please note that this is a food blog, and this is a simple recipe for the everyday cook, divided up by the glaze and the marinade. Done and done. Any more formatting will make this too complicated. And my readers can feel free to post “oh this looks good” if they feel free to do so.
You could always just use the recipe as “inspiration” and leave out the things you don’t care for. We are on a medically restricted diet and I had to make modifications. So I’m sure it tasted different than the original recipe, but it was good inspiration to try some different flavors together.
I just made this last night, and it was delicious! I’m not a big fan of sesame, but this came out beautiful & very tasty. I even enjoyed it without the glaze! I served it over Jasmine rice with peppered peas on the side. My 3 year old didn’t put up a fight at all!! Thank you so much for all the wonderful recipes.
Thank you so much for posting!! It was truly delicious! I didn’t find the sesame to be overpowering and the fish was a hit!! The next time, I think I will reduce the amounts of honey and brown sugar because it was a bit too sweet for my taste, but other than that, it was fantastic.
Mike, your comments seem a little out of place. As a pro-eater for 23+ years who is also Asian, I found this recipe to be easy to follow and absolutely delicious. My Asian dad who normally never touches the food I make cleaned his plate AND got seconds. Also, the recipe is called “sesame ginger salmon”, so if you’re looking for a dish with less sesame….you might not want to choose one that has sesame in the name. 😉
I tried this recipe last night and my whole family loved it! I cut the olive oil from 1/4 cup to 2 Tablespoons. It had a lot of flavor and tasted delicious even without the honey ginger glaze. My kids asked for seconds. This is definitely a keeper, and it looks and tastes good enough to make when I have company over. Thank you for sharing. I love your website!
Made this recipe. My family loved it. My husband and sons left nothing on their plates or any leftovers. Thanks for a great dish.
I’m a Korean-American from Agoura Hills, Ca., and I’ve tried this recipe and loved it. My very Korean mom will be staying with us tonight and I can’t wait to make this for her. She’s going to love this Asian-inspired dish. I’m so so grateful that I’ve discovered your amazing website. I’ve been trying many of your recipes and they always turn out damn delicious! It’s perfect for a mom of two like me. Thank you so much Chung-Ah and keep up the great work! 🙂
Fabulous recipe. The honey glaze really sets the taste off and who would have thought the Sriracha would work so well? Everyone’s invited to my house for dinner next week for a repeat performance! 🙂 Great job, Chung-Ah!
Oh. my. goodness. This was BY FAR the best salmon I have ever made AND eaten! This is my new favorite meal! Served it with brown basmati rice and sautéed kale with coconut oil… yum yum yum! THANK YOU! 🙂
Great recipe – followed it to a tee! So much easier than broiling salmon in the oven – no lingering fish odor in the kitchen!
This is my new go-to recipe for salmon. I am not crazy about fish but eat for the added health benefits. This marinade is amazing, it masks the fishy taste that I don’t like and just lets the meaty flavor shine through. The glaze is delicious too and my kids go crazy over this recipe. Thanks for sharing.
1/. Do you spread the glaze onto the fish after taking it out of the oven, before serving? If so, is there a trick so it does not break apart (or is the glaze not that thick)?
2/. Someone asked how to get it brown as in the picture. You suggested broiling at the end. I’m new to cooking fish – can you explain exactly how you do this? (What temp, for how long, do you reduce baking cook time and how much, do you move the rack up close to the top shelf?). I just don’t want to dry out the fish.
Stephanie, you can serve the glaze however you see fit – you can spoon it on top, you can drizzle it as needed, or serve it on the side. It’s really up to you and what you are comfortable with. As for broiling – if you are new to cooking fish, I would advise against it as you may run the risk of overcooking the fish, which is not very appetizing at all! But if you do decide to broil it, you can simply do so by using the “broil” function until slightly crisp on top, which should only take 1-2 minutes.
Hi Chungah! Thank you so much for this recipe! I make salmon often at home and this is one of my definite favorites.. My boyfriend begs for it weekly! I’m making this at my parents home tonight. Everyone is a huge salmon fan except for my mother. I know it will change the flavor drastically, but is there any chance you could recommend a different type of fish to try it with? I’ll be making salmon for everyone else, but wanted to try & include mom. Thanks again… And I think the sesame is perfect.
Thank you. This works real well – I didn’t even make the glaze and the flavor was sumptuous. I’m looking forward to working with you (your ideas) again soon.
I thank you very much for the marinade. I got sword fish last night and was looking for the nice marinade ,so I saw yours and I loved it ,I had to try it.it tasted so good ,thank you .
As I saw your comment that the sword fish has different marinade ,can I have your favorite one on that .that you again
I made this for dinner tonight and instead of doing it in the oven. I fired up the smoker/grill. Turned out so amazing. Definitely keeping this one.
This is one of the best salmon recipes I have found! My family loves it. The only modification I have made is to use the glaze differently. I put the glaze on the salmon the last 5 minutes it is in the oven. I think it is much better than serving it on the side. Delicious!!
Fantastic. I too love salmon. Thank you again for another AMAZING recipe! I would really like to see some more fish recipes from you, maybe mahi or cod?
I’m a bit confused. The recipe calls for 4 fillets, yet makes 2 servings. Would you kindly clarify? Thanks,
I made this for dinner tonight! By far favorite pinterest posted recipe. It was absolutely delicious. I made the four servings with the hopes of saving the other two fillets for lunch tomorrow but my husband and I devoured the whole meal. No left overs. The sriracha honey sauce added the extra touch. Thank you for this recipe. Looking forward to trying more. 😉
I stumbled upon this recipe by accident and made it for dinner tonight and everyone in the house LOVED it. Online blog recipes never really turn out like the pictures and described end product–in my experience. Your directions were so easy to follow. The ginger warmed the whole dish and this will quickly become a family favorite. Thank you!! 🙂
This recipe sounds delicious and I can’t wait to try it. Just one question which i don’t think I have seen asked. Can you make the salmon in advanced and serve it at room temperature? Thanks .
We love this recipe and I have made salmon using it numeros times! In fact, it it so good, I stop at the marinade and don’t even get to the glaze! Enjoy!!
Problem is, my family and I have been stuck in a rut making the same two recipes for the past 3 years. Boring. However, I didnt want to have to run to the store tonight for ingredients.
Lucky for me, your recipe lists all ingredients I already have! So excited, I can’t wait! I’m already marinating the salmon now!
For an update if anyone is interested, this came out fantastic. It was good on its own, however, that glaze… oh man did that add something special! Simply perfect. I followed this to a ‘t’. The hint of heat from the siracha blended wonderfully with the sweetness of the honey and sesame. Overall an excellent balance of flavors.
It seems a little weird to include the marinade in the oven when you bake the salmon, did you actually do this when you baked it? It looks good but I think I’ll remove the salmon from the marinade when it goes in the oven……