May 16, 2017 – Mary made this for the first time and it was great. The sriracha was not hot once it had baked then seared.
1 “large” skin-on sockeye salmon fillet
2 tablespoons butter
1T+ cup honey
1/3 C cup sriracha sauce
3 limes(for juicing and for slicing)
2 tablespoons soy sauce
3+ cloves minced garlic
1/2+ C freshly chopped cilantro
salt and pepper, to taste
Preheat oven to 400 degrees. Line a baking sheet with foil, grease lightly, and lay salmon on top. Season salmon with salt and pepper to taste. Slice one lime thinly, and slice the slices under the edges of the salmon.
In a medium saucepan over medium-high heat, melt butter. Stir in honey, sriracha sauce, juice of one lime (about 1 tablespoon), soy sauce, and garlic. Bring to a boil, then reduce to medium heat and cook for 3-4 minutes longer.
Pour the sauce over the salmon (reserve keeping some sauce for later) and use a spoon or spatula to make sure the sauce covers all of the salmon (you just don’t want any “dry” spots). Fold the edges of the foil up around the salmon so the sauce doesn’t spill out everywhere (the foil doesn’t need to completely cover the salmon).
Bake for 15 minutes, then switch to broil and cook another 4-5 minutes until the very edges of the salmon begin to char slightly – watch carefully so the whole salmon doesn’t burn.
Top salmon with reserved sauce and chopped cilantro and serve.
Inspired by lecremedulacrumb.com