By Grocery List Plus Editorial Staff | Published on June 14, 2026

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Sriracha-Honey Glazed Cod

Serves 4

236 cal · 22 min

Sriracha-Honey Glazed Cod

Recipe GLPRe58991ea2c0fcc

4.0(1)
Asian
Main Course
22 min
236 cal
Servings: 4
Stovetop
SNAP eligible

Pan-seared cod fillets coated with a tangy, spicy glaze made from sriracha, honey, and brown sugar. Quick, simple, and packed with flavor—this restaurant-quality dish comes together in minutes for an elegant weeknight dinner.

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Ingredients

4 cod fillets (or white fish of choice), about 5-6 ounces each

4 tablespoons sriracha

5 teaspoons honey

1½ teaspoons brown sugar

2 tablespoons olive oil

Salt and pepper to taste

Directions

  1. In a small bowl, whisk together the sriracha, honey, and brown sugar until well combined and smooth. Set the glaze aside.

  2. Pat the cod fillets dry with paper towels. Season both sides evenly with salt and pepper.

  3. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.

  4. Carefully place the cod fillets in the hot skillet and cook for 4-5 minutes on the first side without moving them, until the flesh is opaque and pulls apart easily. The internal temperature should reach 145°F.

  5. Gently flip the fillets and cook for another 2-3 minutes on the second side until just cooked through.

  6. Brush the reserved sriracha-honey glaze over the top of each fillet and cook for 1 more minute until the glaze sets slightly and caramelizes.

  7. Transfer the glazed cod to a serving plate and drizzle any pan drippings over top. Serve immediately while warm.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is stocked at all major Charlotte chains, and the cost per serving lands around $4.50–$5.50 depending on whether you grab wild or farmed cod—no special trip needed. The 22-minute estimate is honest for someone who doesn't need to clean fish; if you're starting with whole cod, add 5 minutes. This is a weeknight-friendly skillet dish that reheats decently in a low oven, though the glaze firms up slightly and the fish won't be quite as tender the next day, making it best eaten fresh.

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