Q1: Can I substitute the sriracha sauce if I don't have it or want less heat?

Yes, you can easily adjust the heat level in this recipe. If you want milder flavor, reduce the sriracha to 1 tablespoon and add an extra tablespoon of honey or rice vinegar to maintain the glaze consistency mentioned in Step 3. For a non-spicy version, substitute the sriracha with sweet chili sauce or simply omit it and use 4 tablespoons of honey mixed with 1 tablespoon of soy sauce (use tamari to keep it gluten-free). You can also use hot sauce or gochujang as alternatives, though gochujang is thicker so you may need to thin it slightly with water.

Q2: How do I know when the salmon is perfectly cooked and not overdone?

According to Step 7, the salmon should roast for 12-15 minutes and reach an internal temperature of 145°F when measured with a meat thermometer (see Equipment list). The salmon is done when it flakes easily with a fork and the flesh has turned from translucent to opaque throughout. Start checking at the 12-minute mark, especially if your fillets are on the thinner side. The salmon will continue cooking slightly after you remove it from the oven, so it's better to err on the side of slightly underdone rather than overcooked, which can make it dry.

Q3: What can I use if I don't have parchment paper or aluminum foil?

While Step 2 recommends lining your baking sheet with parchment paper or aluminum foil for easy cleanup, you can cook directly on a well-greased baking sheet. Simply coat the large rimmed baking sheet (see Equipment list) generously with cooking spray or brush it with olive oil before adding the green beans and salmon. Keep in mind that cleanup will be more involved, and you may need to soak the pan afterward to remove any caramelized honey-sriracha glaze. A silicone baking mat is another excellent reusable alternative that works just as well as parchment paper.

Q4: Can I use frozen salmon or green beans for this recipe?

Yes, but you'll need to properly thaw and prepare them first. For frozen salmon fillets, thaw them completely in the refrigerator overnight, then pat them thoroughly dry with paper towels as instructed in Step 5 to ensure the glaze adheres properly and the fish browns nicely. If using frozen green beans, thaw and drain them well, then pat dry before tossing with olive oil in Step 4. Note that frozen green beans may release more moisture and won't achieve the same tender-crisp texture with slightly charred edges mentioned in Step 7, so fresh green beans are preferred. You may also need to add 2-3 minutes to the cooking time if using previously frozen salmon.

Honey Sriracha Salmon & Green Beans

This Honey Sriracha Salmon & Green Beans is the ultimate weeknight dinner solution that delivers restaurant-quality results with minimal effort. The magic happens on a single sheet pan where wild-caught salmon fillets get coated in a sticky, sweet-and-spicy glaze made from honey, sriracha, and a touch of garlic, while fresh green beans roast alongside until perfectly tender-crisp. The high heat of the oven caramelizes the honey glaze, creating a beautiful lacquered finish on the salmon while keeping the interior moist and flaky.

Inspired by the bold flavors of Asian-fusion cuisine, this dish strikes the perfect balance between sweet honey and fiery sriracha, with just enough acidity from rice vinegar to brighten everything up. The green beans provide a fresh, crisp counterpoint to the rich salmon, soaking up any extra glaze that drips onto the pan. What makes this recipe truly special is its efficiency—everything cooks together in just 15 minutes, making it ideal for busy professionals, families, or anyone who wants a nutritious, gluten-free meal without spending hours in the kitchen.

This recipe is naturally gluten-free when you use certified gluten-free sriracha (most brands are, but always check labels). The combination of omega-3 rich salmon and fiber-packed green beans creates a nutritionally balanced meal that's as good for your body as it is for your taste buds. The leftovers, if you have any, make excellent meal prep for lunch the next day, served cold over salad greens or reheated gently in the microwave.

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

20 minutes

None servings

385 calories

Fat 16.00g

Carbs 22.00g

Protein 38.00g

Ingredients

4 6-oz	salmon fillets, skin-on or skinless
1 lb	fresh green beans, trimmed
3 tbsp	honey
2 tbsp	sriracha sauce, gluten-free certified
1 tbsp	rice vinegar
3 cloves	garlic, minced
2 tbsp	olive oil, divided
1 tsp	salt, divided
1/2 tsp	black pepper, freshly ground
1 tbsp	sesame seeds, for garnish (optional)
2 stalks	green onions, sliced, for garnish (optional)

Equipment

Whisk

paper towels

small mixing bowl

meat thermometer

large rimmed baking sheet

parchment paper or aluminum foil

pastry brush or spoon

Anti-Inflammatory Diet

Salmon is rich in omega-3 fatty acids, which are powerful anti-inflammatory agents. Combined with nutrient-dense green beans and using minimal processed ingredients, this recipe supports reducing inflammation through whole food nutrition.

Clean Eating

This recipe embodies clean eating principles with whole, minimally processed ingredients like wild-caught salmon, fresh green beans, olive oil, and simple seasonings. The focus on natural, recognizable ingredients makes it an ideal clean eating meal.

Gluten-Free Diet

The recipe is naturally gluten-free when using certified gluten-free sriracha, with all ingredients being inherently gluten-free. It provides a flavorful, safe option for those avoiding gluten.

Heart-Healthy Diet

Featuring omega-3 rich salmon, prepared with minimal oil through baking, and incorporating vegetables, this recipe supports cardiovascular health by providing lean protein and nutrient-dense ingredients with low saturated fat.

Mediterranean Diet

This recipe perfectly aligns with Mediterranean Diet principles, featuring wild-caught salmon as a primary protein source, olive oil, and fresh vegetables. The use of heart-healthy fish, minimal processing, and emphasis on whole food ingredients makes it an excellent Mediterranean-style meal.

Instructions

Preheat your oven to 425°F (220°C) and position the rack in the middle of the oven.

1 min

Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.

In a small bowl, whisk together the honey, sriracha, rice vinegar, and minced garlic until well combined and smooth.

1 min

Place the trimmed green beans on one half of the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly.

1 min

Pat the salmon fillets dry with paper towels and place them on the other half of the baking sheet, leaving space between each fillet. Drizzle with the remaining 1 tablespoon of olive oil and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.

1 min

Brush the honey-sriracha glaze generously over the top of each salmon fillet, reserving about 1 tablespoon of glaze for later.

1 min

Place the baking sheet in the preheated oven and roast for 12-15 minutes, until the salmon is cooked through and flakes easily with a fork (internal temperature should reach 145°F) and the green beans are tender-crisp with slightly charred edges.

15 min

Remove the baking sheet from the oven and brush the salmon with the reserved glaze for an extra glossy finish.

Transfer the salmon and green beans to serving plates. Garnish with sesame seeds and sliced green onions if desired, and serve immediately.

1 min

Honey Sriracha Salmon & Green Beans

Nutrition

Ingredients

Equipment

On Diet

Anti-Inflammatory Diet

Clean Eating

Gluten-Free Diet

Heart-Healthy Diet

Mediterranean Diet

Instructions

Frequently Asked Questions

Q1: Can I substitute the sriracha sauce if I don't have it or want less heat?

Q2: How do I know when the salmon is perfectly cooked and not overdone?

Q3: What can I use if I don't have parchment paper or aluminum foil?

Q4: Can I use frozen salmon or green beans for this recipe?