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Sweet & Spicy Salmon

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Sweet & Spicy Salmon

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Course: Main Course
Cuisine: American
Keyword: Sweet & Spicy Salmon
Prep Time: 1 hour 15 minutes
Cook Time: 25 minutes
Total Time: 1 hour 40 minutes
Servings: 4
Calories: 494kcal


  • 4 tablespoon soy sauce, low sodium
  • 2 tablespoon honey
  • 1 tablespoon vinegar, rice
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon ginger root, fresh
  • 1 clove garlic
  • 12 ounce salmon

Serve With

  • 1 cup brown rice, raw
  • 4 cup green beans
  • 1 tablespoon sesame oil
  • 1/4 teaspoon garlic powder
  • 1 tablespoon sesame seeds
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 2 cup watermelon


  • Whisk together the soy sauce, honey, vinegar, Sriracha sauce, ginger, and minced garlic. Pour into a large zip-lock bag, add salmon, and gently toss to coat. Refrigerate for 1 hour or overnight, turning fish over at least once during this time.
  • Preheat oven to 425°F. Cook rice as directed on package, then cover and set aside.
  • Line a baking sheet with foil and add beans. Drizzle with half the oil; toss to coat. Season with garlic powder, sesame seeds, salt, and pepper. Toss once more and bake for 10 minutes. Toss again and bake an additional 5 minutes.
  • Remove salmon from bag, reserving marinade. Add remaining oil to a large sauté pan and heat over medium.
  • Add salmon to hot skillet; cook 2-3 minutes per side until brown. Pour reserved marinade over fish, reduce heat to low, cover, and cook 4-5 minutes more until fish is cooked through.
  • Serve salmon over rice, with green beans and watermelon on the side.
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Calories: 494kcal | Carbohydrates: 61g | Protein: 25g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 822mg | Fiber: 5g | Sugar: 17g

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