WHY YOU’LL LOVE STICKY HONEY SALMON

• Ready in about 20 minutes
  
• Big flavor from simple pantry staples
  
• Perfectly sticky, spoonable glaze
  
• Weeknight-friendly but still impressive
  
• Great for meal prep or last-minute dinners

Sticky Salmon Recipe

Sticky honey soy salmon is one of those dinners that makes you feel like you did more than you did. 

You heat the pan, you whisk a quick sauce, and suddenly the fish is glossy and bubbling… like it came from a good takeout place.

I love how fast this recipe comes together. No marinating. No oven. Just a hot skillet and a sauce that knows what it’s doing. 

The honey gets sticky, the soy brings balance, and the ginger and garlic show up right on time.

Sticky salmon is bold without being heavy. Clean, but satisfying. And when there’s extra sauce left in the pan, that’s not an accident… that’s for spooning over rice. Don’t skip that part!

INGREDIENT NOTES 

• Salmon Fillets: Skin-on or skinless both work, as does fresh or frozen. Patting fillets dry first helps with browning.
  
• Low-Sodium Soy Sauce: Keeps the glaze balanced and prevents oversalting.
  
• Honey: Provides sweetness and that signature sticky finish.
  
• Sriracha: Adds warmth without overpowering the sauce. Adjust the amount to taste.
  
• Fresh Ginger & Garlic: Bright, aromatic, and absolutely essential here.
  
• Rice Vinegar: Just a small splash for balance and lift.

VARIATIONS 

Maple Sticky Salmon: Swap honey for maple syrup for a slightly deeper sweetness.

Spicier Version: Add more sriracha or a pinch of red pepper flakes.

Garlic-Heavy: Measure the amount of garlic with your heart.

Citrusy: Add a few slices of lemon, or finish sticky soy sauce salmon with a squeeze of lime before serving.

Oven Finish: Sear, glaze, then finish in a hot oven if your fillets are thick.

SERVING SUGGESTIONS

• Top with toasted sesame seeds and sliced green onions.
  
• Plate sticky honey salmon over a bed of jasmine rice or sesame rice.
  
• Serve with a side of steamed broccoli or snap peas.
  
• Great with a simple cucumber salad.
  
• Excellent cold or warm in a rice or noodle bowl for lunch the next day.
  

STICKY SALMON FAQ

This sticky salmon recipe works because it balances caramelization with moisture control. Starting with a hot pan creates a flavorful crust through the Maillard reaction before the sauce is introduced. 

Honey and soy sauce reduce together as the salmon finishes cooking, thickening into a glaze as water evaporates and sugars concentrate. 

Ginger, garlic, and vinegar add aromatic compounds and acidity that cut through the sweetness, keeping the sauce from tasting flat. 

Lowering the heat after flipping prevents the sugars from scorching, while basting coats the fish evenly. The result is salmon that stays tender inside with a sticky, glossy finish that clings instead of pooling on the plate.

TOOLS NEEDED 

• Large Skillet or Cast Iron: Heat retention matters for a good sear.
  
• Whisk: For a smooth, cohesive sauce.
  
• Fish Spatula: Makes flipping easier and cleaner.
  
• Spoon: For basting the glaze as it thickens.
  
• Digital Thermometer: The easiest way to tell if the fish is done.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Salmon Recipes

Orange Glazed Salmon

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Best Teriyaki Salmon in the Air Fryer Recipe

Lemon Pepper Salmon (Hot Smoked Salmon Recipe)

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Sticky Honey Soy Salmon

This Sticky Salmon Recipe brings bold flavor to your plate with fresh fish and an Asian-inspired sauce. Ready in 20 minutes!

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 364cal

Author Donna Elick

Ingredients

• 4 salmon fillets 4 to 6 ounces each
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup low-sodium soy sauce
• 1/4 cup honey
• 1 tablespoon sriracha
• 1 tablespoon minced garlic about 3 cloves
• 2 teaspoons minced fresh ginger
• 2 teaspoons rice vinegar
• 1 tablespoon extra virgin olive oil
• 1 tablespoon toasted sesame seeds
• 1/4 cup chopped green onions

Instructions

• PREP SALMON: Remove 4 salmon fillets from the refrigerator and let sit at room temperature for 10 to 15 minutes. Pat dry with paper towels. Season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon fresh ground black pepper.
• MAKE SAUCE: In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 1/4 cup honey, 1 tablespoon sriracha, 1 tablespoon minced garlic, 2 teaspoons minced fresh ginger, and 2 teaspoons rice vinegar until smooth.
• HEAT SKILLET: Heat a large skillet or cast-iron skillet over medium-high heat. Add 1 tablespoon extra virgin olive oil and swirl to coat the pan.
• SEAR SALMON: Place the salmon fillets skin-side up in the hot skillet. Cook undisturbed for 3 to 4 minutes, until a golden crust forms.
• FLIP AND GLAZE: Reduce heat to medium. Carefully flip the salmon fillets. Pour the prepared sauce over the salmon. Cook for another 3 to 4 minutes, spooning the sauce over the tops, until the sauce thickens and the salmon reaches 145°F and flakes easily.
• REST AND SERVE: Remove from heat and let rest for 2 minutes. Spoon extra sauce over the salmon and garnish with 1 tablespoon toasted sesame seeds and 1/4 cup chopped green onions.

Notes

Make-Ahead: This salmon is great for meal prep. Cook and store portions with rice or vegetables for easy lunches.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently in the microwave on medium power in 30-second intervals, or warm in a skillet over medium-low heat.

Freezing: Freeze cooked salmon for up to 3 months. Thaw overnight in the refrigerator before reheating.

Ingredient Notes: If using regular soy sauce instead of low-sodium, skip the added salt on the salmon. Maple syrup can be used in place of honey, but the glaze will be slightly less sticky.

Nutrition

Serving: 1 | Calories: 364cal | Carbohydrates: 20g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 1028mg | Sugar: 18g | Fiber: 1g | Calcium: 55mg | Iron: 2mg

Originally published January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Sticky Salmon Recipe appeared first on The Slow Roasted Italian.

I’m not kidding at all when I say that this meatball recipe has so much flavor. I’ve made these delicious honey sriracha meatballs dozens of times, and there is hardly any leftover the next day.

They have just the right amount of spice and I love that you just need a few easy ingredients to get started. 

It’s a great main dish and easy weeknight dinner, but can also easily be a huge hit for appetizers as well. Cooked meatballs are always a good idea for your next party, so keep that in mind. 

If you’re a fan of spicy food, you have to make this amazing recipe. The lean ground beef paired with the sticky glaze makes this honey sriracha meatballs recipe a true treat for your taste buds.

The next time that you’re craving homemade meatballs with minimal work, this recipe is the best! 

Once you combine ingredients and follow the simple steps on the recipe card, it’ll be just a few minutes of time before you’re enjoying the savory flavor of these spicy honey sriracha meatballs. 

The best quick dinner! It will quickly become one of your new favorite recipes! Add this to your weekly meal prep – you won’t be sorry! 

Honey Sriracha Meatballs

This is SUCH a simple appetizer recipe, it just about cooks itself. Add the sauce ingredients, form the spicy meatballs, toss them in the slow cooker, and voila! 

Slow cooker meatballs are the best make-ahead game day or any day food. What more could you ask for?

Chad and I fell in love with the Sriracha-honey flavor a few years ago, and ever since, Sriracha sauce has been a staple in my pantry. A little bit here, a little bit there.

After creating my recipe for Honey Sriracha Crockpot Chicken Wings, there was no turning back. The sweet and spicy combination is absolutely incredible.

Tips for Making Sriracha Meatballs

• Wet your hands. This way, the Sriracha meatballs will form better and crack less.
  
• Use a cookie scoop! I find that a 1-tablespoon scoop is the perfect size for slow cooker meatballs, and it guarantees that each one is the same size.
  
• Want to thicken the sauce? You can take the lid off after 2 hours to allow the sauce to thicken, or you can transfer the sauce to the saucepan on the stovetop and cook until reduced by half (or to desired consistency). 
  
  Honey glazed meatballs are perfect whether the sauce is cooked down or not. It is a personal preference.
  
• Adjust the heat. Sriracha is a spicy Korean sauce, made from HOT chiles. This recipe is for medium-heat honey Sriracha meatballs. 
  
  If you want to increase the spiciness, decrease the amount of honey and increase the amount of Sriracha sauce. 
  
  If you prefer milder heat, increase the honey and decrease the Sriracha.

Serving Suggestions

Honey Sriracha Meatballs are the perfect game-day bite, but they are just as awesome for dinner served over some rice or even potatoes.

I like to make an extra batch and stick them in the freezer for whenever I need a quick appetizer for an upcoming party. Easy peasy!

Don’t forget to store leftovers in an airtight container so you can enjoy them later, too! 

Slow Cooker Meatballs FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Favorite Meatball Recipes

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Slow Cooker Honey Sriracha Meatballs Recipe + Video

Honey Sriracha Meatballs are hot, sweet, tangy, and wildly addictive! This slow cooker meatballs recipe is for any sriracha lover!

Course Appetizer

Cuisine American

Method Slow Cooker

Prep Time 20 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 24 meatballs

Calories 115cal

Author Donna Elick

Equipment

• slow cooker
• mixing bowls
• measuring cups for dry ingredients
• measuring cups for liquids
• measuring spoons
• wax paper OR
• parchment paper
• citrus juicer
• 2-tablespoon scoop

Ingredients

• 1 cup sriracha sauce * to adjust spiciness, see Notes
• 1 cup honey * to adjust spiciness, see Notes
• 1/4 cup fresh lime juice approximately 2 limes

Crockpot Party Meatballs

• 2 pounds lean ground beef I used 85%
• 1 cup panko bread crumbs
• 1/4 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground pepper
• 2 large eggs

Instructions

• Add sriracha, honey and lime juice to a slow cooker on high power.

  Taste and add additional honey or sriracha as necessary to suit your spicy heat preference.
• In a large bowl, add all meatball ingredients except eggs. Set aside.
• Add 1/4 cup of sauce mixture to meatball mixture. Stir to combine mixture 2 times, then add eggs. Mix well, but do not over mix or you will have tough meatballs.
• Place a sheet of wax paper (approximately 9"x9") on your countertop.

  Using a 2-tablespoon scoop, portion out meat and place on wax paper. After all meatballs have been scooped, roll into balls and place them into the slow cooker.

  When about half of the meatballs are in the slow cooker, spoon sauce over the tops of them. Continue adding meatballs until they are all in the slow cooker. **You may have to layer them, just be sure the bottom layer is thoroughly coated in sauce before you add the next layer.
• Reduce crockpot power to low, place lid on top, and cook for 4-8 hours.
• Serve and enjoy.

Video

Notes

If you lightly wet your hands the meatballs will form better and crack less.

You can take the lid off after 2 hours to allow the sauce to thicken or you can transfer the sauce to saucepan on the stove top and cook until reduced by half, or to desired consistency. The meatballs are perfect whether the sauce is cooked down or not. It is personal preference.

Sriracha is a SPICY CHILE sauce. This recipe is medium heat. If you prefer spicier meatballs, decrease the amount of honey and increase the sriracha. If you prefer milder heat, increase the honey and decrease the sriracha.

Nutrition

Serving: 1 meatball | Calories: 115cal | Carbohydrates: 14g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 39mg | Sodium: 412mg | Sugar: 12g | Fiber: 1g | Calcium: 16mg | Iron: 1mg

Originally published November 2014. Updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Slow Cooker Honey Sriracha Meatballs Recipe + Video appeared first on The Slow Roasted Italian.

Have you ever had homemade bread? If you’re wondering how to make bread but not sure how to get started, this is the best bread recipe for you to start with. It’s incredibly easy and you won’t believe how delicious it is.

Homemade Bread Recipe

One of my favorite comfort foods is homemade bread. There is nothing that tastes quite as good as a warm piece of homemade bread topped with real butter. This simple white bread recipe is perfect for beginners and experienced bakers alike. 

How do you make bread from scratch?

Every bread recipe is just a little bit different. But, if you’ve never made a homemade yeast bread recipe, there are a few simple steps that will be the same.

• Assemble the ingredients first.
• Then dissolve the yeast and allow it to proof. 
• Add the remaining dry ingredients to the yeast mixture and stir.
• Knead the bread.
• Allow it to rise.
• Punch it down and allow it to rise again.
• Bake it.

Milk and Honey Bread Ingredients

While each homemade bread recipe is a little bit different, they generally include a combination of all purpose flour and bread flour, plus water, yeast, sweetener, butter, and salt. 

The exact ingredients you use will depend on the type of bread you’re making and what flavors you want to stand out most.

What type of yeast should I use?

If you’ve ever purchased yeast before, you may have noticed that there are two different types available. You can buy Instant Yeast and you can buy Active Dry Yeast.

If you buy Instant Yeast, you can add it right to the dry ingredients while you make bread. There’s no need to dissolve it first.

But, if you purchase Active Dry Yeast, you will need to dissolve it in warm water first. Instant is easier. But, you can use either.

What you will need for making white bread

• Stand mixer
• Bread pans
• Large mixing bowl

Homemade Bread Recipe FAQ

What bread pan makes the best bread recipe?

When it comes to making homemade bread, you can use aluminized steel, glass, or ceramic pans. While they will all work, I have found that aluminized steel and ceramic conduct heat the best.

Using a glass bread pan can result in bread that sinks more often than rising. When choosing the type of aluminized steel for your yeast bread recipes, I look for a lighter color pan because it cooks more evenly and doesn’t burn as often.

How can I tell when bread is done baking?

The easiest way to tell if your white bread is baked through is with a food thermometer. When it’s done baking, your bread should be between 190° and 200° F.

You can also judge by the color. For this bread recipe, the loaf will have a light golden top when it’s done. Or, you can use the method I use, which is to remove the bread from the pan and turn it over.

Knock gently on the side of the loaf. If it sounds hollow, it is probably finished baking. If not, put it back in the oven for a few more minutes. For this recipe, it usually takes 30 to 40 minutes.

How to store homemade bread

When it comes to storing your bread, it’s important that you keep it in an airtight container. You can purchase bread bags and tie them with a clip.

Or, they make plastic containers made specifically for homemade bread. 

If you don’t store your bread properly, it will go stale and become hard.

If you don’t think you’ll eat it quickly enough, you can slice your bread and then freeze individual slices in freezer bags.

When you decide you want a slice or two, just remove them from the freezer and let them thaw in the refrigerator. To warm them up, just put them in the toaster and enjoy.

Serving Suggestions

A slice of homemade bread goes wonderfully with almost any dinner entrée. Consider serving it with my Spaghetti Carbonara or my Slow Cooker Minestrone Soup. 

Of course, it’s also good for breakfast with my Spiced Peach Jam on top.

OTHER BREAD RECIPES

If you love making bread, you might want to try my 4-Ingredient Amish White Bread, or my cinnamon swirl bread recipe!

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Best Homemade Bread Recipe

This is the best homemade bread recipe, EVER! A tender, slightly sweet honey and milk sandwich bread. Practically a no-fail recipe!

Course Bread

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 24 makes 2 loaves

Calories 204cal

Author Donna Elick

Equipment

• stand mixer
• cutting board
• 9×5 loaf pan

Ingredients

• 2 1/2 cups warm milk 110° to 120°
• 1/2 cup honey
• 1 1/2 tablespoons active dry yeast 2 packets
• 8 tablespoons unsalted butter 1/2 cup, melted (divided)
• 1 tablespoon kosher salt
• 7 cups all-purpose flour

Instructions

• In the bowl of a stand mixer add milk and honey. Sprinkle the yeast over the top and swirl with spoon or fingers to combine. Allow the yeast to sit for about 5-10 minutes while it blooms and becomes aromatic.
• Add melted butter and 4 cups flour. Mix on low, using the dough hook, until smooth. Add enough remaining flour to form a soft dough (mine takes the whole 3 additional cups) add salt.
• Turn the mixer to medium and knead for 5 minutes. When it is ready, your ball of dough should be tacky, not sticky. When you touch the dough and pull your fingers away the dough should not stick to your fingers. If it is sticky, add a little more flour 1 tablespoon at a time until it becomes tacky.
• Turn the dough onto a floured board; knead about 10 turns. Scrape any extra dough out of the bowl. To knead the dough: fold it in half, gently press the dough away from you with the heel of your hand and then turn the dough. Repeat. When you are finished kneading your dough should be smooth and elastic.
• Shape dough into a smooth ball so it will rise properly: fold the sides of the dough over into the middle of the dough. Flip the dough over. Cup your hands along the right and left sides of the dough and pull it toward you. Rotate the dough a quarter turn and repeat. After about 10 times you will have a nice smooth dough.
• Place 1 tablespoon of melted butter in your cleaned stand mixer bowl. Place the dough into the bowl with the butter, flipping once to grease the top. Make sure the smooth side of the ball is on top for the rise. Cover with a clean towel and let the loaf rise in a warm place until doubled in size, about 1 hour.
• Punch dough down and divide into two.
• Shape the bread for the bread pans: Place dough on a lightly floured countertop. Pat one of the divided doughs into an oval. Fold the top third of the dough and fold it into the middle of the dough. Use the heel of your hand to press the top layer into the bottom layer. Repeat with the bottom third of the dough. Like you are folding a letter. Fold the dough in half. Pull the ends of the dough down and tuck under like a package to make a smooth dough.
• Place each dough in a greased 9-in. x 5-in loaf pan. Press the dough down flat in the bread pan, using your flat hand to help it rise evenly.
• Preheat oven to 350°F.
• Cover and let rise in a warm place until doubled, about 45-60 minutes.
• Place bread on the center rack. Bake for 30-35 minutes or until golden brown. You can turn in out onto a plate and thump the bottom of the bread if it sounds hollow it is done.
• Allow the bread to cool in the bread pan, on a wire rack for 5 minutes.
• Remove the bread from the pans and brush with the remaining butter.
• Let the bread cool for at least 30 minutes before cutting or you may smoosh the bread loaf. I can never wait, but it is best if you can.

DINNER ROLLS INSTRUCTIONS

• Shape dough for dinner rolls: Divide dough into 12 pieces and form into balls by flipping the dough over and folding the edges in the middle. Flip the dough over onto an unfloured countertop. Cup your hand over the dough and roll it over the board until rounded.
• Then place the dough balls, pinched side down in a greased 9″x13″ baking pan. Cover with a clean towel and let the loaf rise in a warm place until doubled in size, about 1 hour.
• Preheat oven to 350°F.
• Bake for 15-17 minutes or until golden brown. If the tops begin to brown too quickly, lightly tent the rolls with aluminum foil for the remainder of the cook time. Remove from oven and brush tops with 1 tablespoon remaining melted butter. Serve and enjoy!

Notes

Bread flour will achieve the highest possible rise and a chewier crumb, all-purpose is more common to have on hand. You can use either.

You can make this recipe without a stand mixer. Add milk, honey to a large bowl. Sprinkled yeast over top and swirl to combine. Once the yeast blooms stir in the butter, salt and the flour using a wooden spoon. Turn dough out onto a floured countertop and knead for 10-12 minutes until the dough is no longer sticky and holds its shape (when you poke it, it springs back). Proceed with remaining instructions.

If bread starts to brown too quickly, cover with aluminum foil.

Bread will stay fresh for 4-5 days at room temperature. It’s still safe to eat after that time, but it will most likely be stale by then. To store the bread after slicing, place it in a freezer bag. Be sure to remove as much air as possible before tightly closing up the bag. You can also freeze this bread for later use. I recommend slicing it before freezing. You can freeze for up to 6 months.

Nutrition

Serving: 1 slice | Calories: 204cal | Carbohydrates: 35g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 302mg | Sugar: 7g | Fiber: 1g | Calcium: 39mg | Iron: 2mg

Originally published July 2011.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Best Homemade Bread Recipe appeared first on The Slow Roasted Italian.