Mom's Best Recipes
Recipe

Sweet & Spicy Baked Cod

Flaky cod baked in a glossy honey lime glaze with garlic, chili, and a little soy for depth. Bright, zingy, and weeknight easy.

Author By Matt Campbell
4.8
A sheet pan of baked cod fillets glazed with a shiny sweet and spicy sauce, garnished with sliced scallions and lime wedges on a kitchen counter
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I love cod for one reason: it does not need a lot of help. Give it a hot oven, a bold sauce, and five minutes of your attention, and it comes out flaky and fancy like you planned ahead. This sweet and spicy baked cod is my go-to when I want something that tastes bright and zesty but still feels cozy enough to pair with rice or roasted potatoes.

The glaze is the whole deal: honey for that sticky shine, lime for the zing, garlic for backbone, and chili for a little heat that keeps you coming back. It is the kind of seasoning that makes you pause mid-bite and go, okay wow, this is working.

A close-up photograph of a fork lifting a flaky piece of baked cod with glossy glaze and chili flakes

Why It Works

  • Fast flavor payoff: The honey lime glaze caramelizes lightly in the oven, so you get big taste without standing over a pan.
  • Cod stays tender: A quick bake at high heat keeps it flaky and moist, not dry and sad.
  • Sweet, spicy, and savory balance: Soy sauce (or tamari) adds depth so the sweetness tastes intentional, not dessert-y.
  • Flexible heat level: Use sriracha, sambal, or crushed red pepper to dial it exactly where you want.

Pairs Well With

  • A bowl of fluffy jasmine rice with chopped cilantro in a bright kitchen

    Steamed jasmine rice

  • A baking sheet of roasted broccoli with browned edges and lemon wedges

    Lemony roasted broccoli

  • A bowl of crunchy cucumber salad with sesame seeds

    Crunchy cucumber salad

  • A tray of golden roasted sweet potato wedges with paprika

    Roasted sweet potato wedges

Storage Tips

How to Store and Reheat

  • Fridge: Cool leftovers, then store in an airtight container for up to 2 days. Cod is at its best the first night, but day two is still solid.
  • Reheat gently: Warm in a 275°F oven for 8 to 12 minutes, covered loosely with foil. This keeps it from drying out.
  • Microwave option: Use 50 percent power in short bursts with a damp paper towel over the fish. Not glamorous, but it works.
  • Leftover glow-up: Flake cold cod into rice bowls or tacos with extra lime, sliced cabbage, and a quick mayo plus sriracha sauce.
  • Freezing: I do not recommend freezing cooked cod here. The texture tends to go watery and chalky after thawing.

Common Questions

Common Questions

Can I use frozen cod?

Yes. Thaw it fully in the fridge overnight, then pat it very dry before glazing. Extra moisture is the enemy of good caramelization.

How do I know when cod is done?

It should flake easily with a fork and look opaque. If you use a thermometer, you have two good options: for the most tender, just-set texture, pull at 130°F to 135°F and rest 2 to 3 minutes. For the more conservative, widely cited FDA guidance, cook finfish to 145°F.

What if I do not have honey?

Maple syrup works great and tastes a little deeper. Brown sugar also works, but whisk it well so it dissolves into the glaze.

Is this very spicy?

As written, it is medium. For mild, cut the sriracha in half and skip the red pepper flakes. For spicy, add an extra teaspoon of sriracha and a pinch more flakes.

Can I make it with another fish?

Yes. Try salmon (add 2 to 4 minutes) or halibut (similar timing to cod but depends on thickness). The glaze loves anything flaky and mild.

Why did my cod turn watery?

Usually it is either frozen fish that was not fully thawed, fish that was not patted dry, or the pan was overcrowded. Give each fillet some breathing room and use a hot oven.

My glaze is getting too dark. Help?

Honey can brown fast, especially in hot ovens. If your fillets are thin or your oven runs hot, move the pan to a lower rack and tent loosely with foil for the last few minutes.

Can I broil it for more color?

Yes, but watch it like a hawk. Broil 30 to 90 seconds at the end for a little extra caramelization. Honey goes from glossy to burnt quickly.

Any allergy notes?

This recipe contains soy (soy sauce or tamari) and may contain sesame (sesame oil and seeds). Use coconut aminos for a soy-free swap and skip sesame if needed.

This recipe started as one of those “I wonder if…” moments. I had cod in the fridge, half a lime, and the kind of weeknight energy where you want real food but you also want it to be over soon. I whisked honey, soy, garlic, and whatever chili sauce was already living in my door shelf, baked the fish, and accidentally made a sauce I wanted to put on everything.

Now it is my default when I need a dinner that feels bright and zesty without turning the kitchen into a full production. Plus, it is hard to be in a bad mood while squeezing lime over something glossy and spicy.