Honey Sriracha Salmon with Spicy & Sweet Mayo

This post was sponsored by BlogMeetsBrand on behalf of Alaska Seafood. #FrozenToFork

Honey Sriracha Salmon with Spicy & Sweet Mayo

Alaska Seafood

Growing up in Hawaii, I had the luxury of always having fresh seafood available. The seafood would come off the boats, go to the fish markets, get dropped into our frying pan, and shoveled into our mouths. Our family was spoiled! So when we moved to the California desert and only had frozen seafood available, I’ll admit that I was a little lost on how to prepare it. I bought into the myth that frozen seafood had to be defrosted before cooking and was a hassle to prepare. But guess what?! It’s not!

Wild Caught Alaskan Sockeye Salmon

Thanks to the Wild Alaska Seafood website, I now know that I can make delicious healthy meals in as little as 15 minutes using simple COOK IT FROZEN!® techniques. But what makes me the happiest is that I can add frozen Alaska seafood as a pantry staple for quick and healthy meals anytime of the week – no need to thaw! Plus, serving Alaska seafood reminds me of the seafood from home because much of Alaska’s fresh catch is immediately chilled after it leaves the icy water, then commercially flash frozen at well below zero to lock in freshness and the best quality flavor.

Honey Sriracha Salmon with Spicy & Sweet Mayo

So this week, I decided to browse the Alaska seafood at my local market. It was difficult to decide which of Alaska’s five species of salmon, several varieties of whitefish, and numerous shellfish species to bring home, but I finally decided on wild Alaska sockeye salmon. Salmon is high in protein, low in saturated fat, low in sodium and one of the best sources of heart-healthy omega-3 fatty acids.

When the kids saw the salmon in the freezer, they asked for my special recipe – Honey Sriracha Salmon with Spicy & Sweet Mayo sauce. My youngest daughter tells me it tastes like a giant specialty sushi roll when served over rice. And following the COOK IT FROZEN!® roasting technique, I was able to make this recipe in a short amount of time and ready to feed my hungry family.

If your family loves seafood, visit the COOK IT FROZEN!® techniques. You can also see live ASMI in-store demos at more than 600 stores nationwide throughout October.

Honey Sriracha Salmon with Spicy & Sweet Mayo

Serves 6
Prep time 13 minutes
Cook time 12 minutes
Total time 25 minutes
Meal type Main Dish
Misc Serve Hot
Make a frozen to fork salmon in 25 minutes or less. A honey sriracha glazed salmon that is topped with a spicy & sweet mayo sauce.



  • 6 frozen salmon fillets (approximately 6 oz. each)

Honey Sriracha Glaze

  • 6 tablespoons honey
  • 6 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoon sriracha (add more if you like more heat)
  • 3/4 teaspoons garlic powder
  • 3/4 teaspoons onion powder
  • 1/2 teaspoon water (add more if needed)
  • 1/2 teaspoon cornstarch

Spicy & Sweet Mayo

  • 6 tablespoons mayonnaise
  • 1 1/2 teaspoon sriracha (add more if you like more heat)
  • 1 1/2 teaspoon honey


Step 1
Preheat oven to 425°F. Line a baking pan with foil and coat with cooking spray. Rinse salmon under COLD water to remove any ice glaze; pat dry with paper towel. Place skin side down on the baking sheet and brush olive oil on both sides. Place in oven for 4 minutes.
Honey Sriracha Glaze
Step 2
Except for the cornstarch and water, mix all the honey sriracha glaze ingredients together in a bowl. Divide the sauce in half. Use half to brush onto the salmon after 4 minutes. Cook salmon for another 4 minutes and brush with remaining sauce. Cook for another 4 minutes or until salmon is cooked and remove from the oven.
Step 3
Place the remaining half of sauce into a small saucepan on medium heat. Mix together the cornstarch and water. Add it to the saucepan and stir just until the mix has thickened. Brush the thickened sauce onto each piece of cooked salmon. Set aside and prepare the mayo mix.
Spicy & Sweet Mayo
Step 4
Mix all the ingredients for the mayo sauce. Drizzle over the glazed salmon and serve.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Wow I love salmon and wild sockeye is the best. Your dish looks so tasty. Thanks for sharing #overthemoon. Hope you have a great week

  2. Thanks for sharing your recipe at Snickerdoodle Sunday. Pinned and Tweeted. I’m going to make sure that Gloria sees this. She is the salmon lover in our family.

  3. Funny thing…growing up I only had frozen fish and didn’t eat any fish (fresh or frozen) for years because it was prepared so poorly. Yet, seeing what you made today makes me think I really have to try Wild Alaska’s fish!

  4. This looks delicious. We get almost all of my seafood frozen being in Oklahoma. Since, we all love sushi, we’d enjoy this salmon over rice. PInning to try it soon.

  5. This looks really good Erlene! Coming from me that’s high praise. We aren’t big on salman at my house but I love the way your preparing this frozen salmon. Yum!

  6. The sweet with the spicy must be amazing. I can see why your kids liken it to a specialty sushi roll. I’ve not used “frozen in a bag” fish. You’ve given me the confidence to try it.

  7. Hi, Erlene ~ This looks delicious! We’ve been trying to eat more fish, so I’m always on the lookout for new recipes. I’m pinning this one, so that we can give it a try soon!

  8. Aloha! This post was screaming “Hawaii” at me as I was browsing bloglovin this morning. We’re from Hawaii, too, and now we’re in Florida. I know what you mean! I’m going to share your post with my local boy hubby. Your post is making me so hungry. Mahalo!!!

    JD – altamontefamily.com

    1. Well Aloha to you 🙂 Don’t you miss having fresh fish? Florida must have lots of good fish to eat though. I just came back and brought back an poke mix with dried ogo. Haven’t tried it yet, so I’ll see how it tastes. Hope your hubby likes the recipe.

  9. We eat salmon here monthly and it’s usually out of a few recipes that I choose from this would be a nice addition to add to that album of choices. I have everything on hand except the sriracha.