Name: Honey Sriracha Glazed Baked Cod
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Seafood
Ingredients: 4 cod fillets (6–8 oz each), skin removed, patted dry; 2 tbsp extra-virgin olive oil, divided; Kosher salt and freshly ground black pepper, to taste; 3 tbsp honey, preferably mild and liquid; 1.5–2 tbsp sriracha (adjust to heat preference); 1 tbsp low-sodium soy sauce; 1 tsp rice vinegar or fresh lemon juice; 1 small garlic clove, finely minced; 1/2 tsp fresh ginger, grated; 1 tbsp unsalted butter, very soft (optional, for gloss); Zest of 1 lemon, finely grated; 1 tbsp finely chopped fresh parsley or cilantro; Toasted sesame seeds or thinly sliced scallions, for garnish

Jump to Recipe

An elegant riff on weeknight seafood, Honey Sriracha Glazed Baked Cod balances sweet, spicy, and citrus in a glossy finish. This Honey Sriracha Glazed Baked Cod dresses clean, flaky fillets with a caramelized glaze that crisps at the edges while remaining tender inside. For another refined cod approach that leans bright and creamy, see Coconut-Lemon Baked Cod.

Why Make This Recipe

Effortless Yet Elegant: minimal hands-on time, dramatic finish.
Minimal Ingredients: pantry-friendly staples create complex flavor.
Impressive Flavor: honey softens sriracha’s heat; citrus and soy add depth.

This version elevates ordinary baked cod by glazing at the end so sugars caramelize without drying the fish. A brief sear or high-heat finish gives the exterior a delicate crust, while a final scatter of citrus zest and herbs brightens each bite. For a contrasting sweet-heat approach with crisp textures, consider pairing inspiration from Crunchy Hot Honey Chicken techniques.

Ingredients

Base

4 cod fillets (6–8 oz each), skin removed, patted dry — room temperature for even cooking
2 tbsp extra-virgin olive oil — divided
Kosher salt and freshly ground black pepper — to taste

Sauce

3 tbsp honey, preferably mild and liquid
1.5–2 tbsp sriracha (adjust to heat preference)
1 tbsp low-sodium soy sauce
1 tsp rice vinegar or fresh lemon juice
1 small garlic clove, finely minced
1/2 tsp fresh ginger, grated

Topping & Finish

1 tbsp unsalted butter, very soft (optional, for gloss)
Zest of 1 lemon, finely grated
1 tbsp finely chopped fresh parsley or cilantro
Toasted sesame seeds or thinly sliced scallions, for garnish

Precision notes: measure honey with a spoon and warm if crystallized; mince garlic and grate ginger finely for a smooth glaze; fillets should be similar thickness for even cooking.

How to Make Honey Sriracha Glazed Baked Cod

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment and brush lightly with 1 tbsp olive oil. Pat the cod dry and season both sides with salt and pepper.

Mini-tip: room-temperature fillets cook more evenly; remove from fridge 15 minutes before cooking.

Whisk the glaze: in a small bowl combine honey, sriracha, soy sauce, rice vinegar (or lemon juice), minced garlic, and grated ginger until glossy and uniform. Taste and adjust balance — more honey to tame heat, more vinegar for brightness.

Sensory cue: the glaze should be viscous and fragrant, with a gentle tang to balance sweetness.

(Optional sear) Heat a large oven-proof skillet over medium-high heat with 1 tbsp olive oil. When shimmering, sear the cod 45–60 seconds per side just to color the surface — you want a pale golden crust, not fully cooked. Transfer fillets to the prepared baking sheet.

Mini-tip: searing locks in juices and adds texture; use a fish spatula to avoid breaking the fillet.

Brush each fillet generously with the glaze, reserving 1–2 tsp. Bake in the preheated oven until the flesh turns opaque and flakes easily with a fork, about 8–12 minutes depending on thickness. Watch for the glaze to bubble and darken slightly at the edges.

Sensory cue: cooked cod will feel firm but springy and flake into large, moist layers.

Finish under the broiler for 1–2 minutes if you desire deeper caramelization — keep a close eye to avoid burning. Remove from oven and immediately brush with the reserved glaze and a touch of softened butter for sheen. Sprinkle with lemon zest, chopped herbs, and sesame seeds or scallions.

Mini-tip: deglaze the skillet or baking sheet with a splash of water or white wine to capture any sticky glaze for a quick pan sauce.

Rest the fillets 2 minutes before plating so the glaze sets but the fish remains succulent.

How to Serve Honey Sriracha Glazed Baked Cod

Plate each fillet on a warm plate atop a smear of lemon-yogurt or a light coconut-citrus sauce for contrast. Arrange microgreens or a small frisée salad dressed in a bright vinaigrette alongside. For texture, serve with buttered asparagus tips or charred broccolini and a scatter of toasted sesame seeds for visual contrast.

How to Store Honey Sriracha Glazed Baked Cod

Cool the fillets completely at room temperature (no more than 1 hour), then transfer to an airtight container. Refrigerate up to 2 days. To reheat, gently warm in a 300°F (150°C) oven until just heated through (6–8 minutes) to preserve moisture and prevent the glaze from burning. Avoid microwave reheating if possible; it can overcook the fish and break the glaze’s texture.

Tips to Make Honey Sriracha Glazed Baked Cod

Match fillet thickness for even cooking; thinner pieces cook in under 8 minutes.
Warm the glaze slightly if too thick — it will brush on more smoothly and caramelize evenly.
Use the broiler sparingly for a final caramelized sheen; watch closely for 60–90 seconds.
Reserve a small amount of glaze to brush after baking for fresh flavor and shine.

Variation (if any)

Citrus-Soy Twist: swap half the honey for orange marmalade and add a splash of mirin for a glossy, nuanced glaze.
Nutty Crunch: finish with toasted panko mixed with finely chopped almonds and a drizzle of browned butter for added texture.
Mild Version: replace sriracha with sweet chili sauce for a gentler, aromatic heat-sweet profile.

FAQs

Can I make this recipe with frozen cod?

Yes. Thaw overnight in the refrigerator and pat very dry before cooking; excess moisture prevents proper glazing and caramelization.

How do I adjust the heat level?

Reduce sriracha to 1 tablespoon for mild heat, or increase to taste. You can also use a milder chili sauce and add a pinch of cayenne if you want controlled spice.

Is broiling necessary?

No. Broiling adds caramelized color quickly, but a high oven temperature and a glossy brush of glaze will also produce a beautiful finish without broiling.

Can I prepare the glaze ahead of time?

Yes — store the glaze in the refrigerator up to 3 days. Warm gently before using so it spreads easily.

Conclusion

This Honey Sriracha Glazed Baked Cod offers refined simplicity: bright citrus, glossy honey, and a clear, warming sriracha note that elevates flaky cod without fuss. The technique—brief sear, glossy glaze, thoughtful finish—creates a dish that feels composed and modern. If you’d like to explore a variation or reference a similar glazed cod, see this Sriracha-Honey Glazed Cod recipe for inspiration. Share your plating ideas or adjustments in the comments and consider posting a photo to social media. How would you make this dish your own?