Honey Sriracha Salmon with Veggie Slaw and Soba Noodles

One of our New Year’s goals was to eat seafood at least once per week. Usually Danny and I do a fairly good job at this, but when we do dive into the ocean we tend to come up with the same things- smoked salmon, shrimp, or canned tuna or spicy tuna sushi. To be honest, there are also weeks where we don’t eat any seafood at all!

So, for 2019 we are aiming to make a plan to have seafood for a minimum of one dinner per week, and my goal as chef and Danny’s as Recipe King is to find recipes that utilize different fish or shellfish for variety’s sake!


The other night I fell onto an old classic, however, to ensure I got my one serving for the week. Danny was away for work and when I’m needing something quick and easy salmon filets call my name, and I just so happened to have some frozen on hand!

One cool thing I have learned about fish is its ability to go from frozen to cooked in very little time! I get aggravated when dinner rolls around, I haven’t gone to store, and I need to rely on some frozen chicken breasts that I didn’t think ahead to start defrosting. Luckily, salmon does not need to be brought out far in advance! For tips on how to go from frozen to cooked, check out this resource from Wild Alaska Seafood.

Veggies were added using a bagged slaw mix- I love a time saver when cooking for one- and the flavor was turned up thanks to a honey and sriracha sauce. Fix Hot Sauce sent me some samples of their original and lemongrass sriacha and I’ve been adding it to everything!


Next time you’re needing some seafood inspiration, find your way to this recipe and you won’t be disappointed!

Honey Sriracha Salmon- makes 2 portions


  • 6 oz. wild salmon- divided into 2 pieces

  • 2 cups cooked soba noodles

  • 3 cups Mann’s Broccoli Cole Slaw

  • 1 tsp honey

  • 4 tsp sriracha

  • 2 tbsp sesame oil

  • 1 tbsp black (or white) sesame seeds


  1. In a small bowl, combine honey and sriracha and wisk to mix well. Set aside to be added to fish.

  2. Preheat your oven’s broiler function. If working with frozen fish, start by running filets under cold water and removing any ice; pat dry. Spray or rub onto flesh a small amount of avocado or olive oil (if starting with fresh fish you can start at this step). Place fish on foil lined baking sheet or in a cast iron skillet. Cook fish for about 4 minutes, then remove and carefully add honey sriracha sauce to flesh side. Return to broiler and finish cooking for another 6-7 minutes. If salmon is very thick, consider flipping halfway through. Remove from heat when salmon is cooked to desired level of doneness or opaque throughout.

  3. While fish is cooking, bring water to a boil and cook soba noodles until al dente, about 5 minutes. Drain and run under cool water to prevent noodles from sticking.

  4. In a small, heated saute pan add sesame oil and broccoli slaw. Saute until heated and veggies start to soften. Turn off heat.

  5. In a large bowl combine cooked soba noodles and sauted slaw. Divide noddle mixture onto two plates, top with cooked portions of salmon, and top with sesame seeds and more sriracha as desired.