Sweet 'n' spicy Sriracha-glazed salmon from The Skinnytaste Cookbook: Light on Calories, Big on Flavor (page 215) by Gina Homolka and Heather K. Jones

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Accompaniments: Roasted sesame green beans

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for gluten-free variation.

  • someryarns on July 11, 2022

    This is one of my go-to recipes for salmon. I usually forget that I need to marinade the salmon, but it always turns out great anyway.

  • bshafner on February 25, 2021

    This was delicious. I baked it at 375 and basted the fish with the remaining marinade the last 5-7 minutes. We served it with coconut rice, sesame green beans from the book, and a salad.

  • Aggie92 on March 13, 2015

    This is a good all-purpose Asian-style marinade. I was only cooking for 2 so I cut the marinade in half and soaked two wild Alaskan salmon fillets for around 8 hours. Since we are having some wonderful early spring weather, I grilled the fillets and tossed out the excess marinade. If you grill, just keep an eye on the salmon as the honey can make the fillets turn very brown, very quickly. I would say this marinade is only slightly spicy and may add a little more sriracha next time. Served with short-grain brown rice and "Baby bok choy with chile, garlic, and ginger" from "Meatless".

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