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To make this tasty dish, you will need the following: - 4 salmon fillets (approximately 6 oz each) - 1/4 cup pure honey - 2 tablespoons Sriracha sauce - 2 tablespoons low-sodium soy sauce - 1 tablespoon fresh lime juice - 2 tablespoons extra-virgin olive oil - 2 garlic cloves, finely minced - Sea salt and freshly cracked black pepper, to taste - Toasted sesame seeds (for garnish) - Finely chopped green onions (for garnish) If you want to switch things up, try these options: - For the salmon, you can use trout or cod. - Maple syrup can replace honey for a different flavor. - Use chili paste instead of Sriracha for more heat. - Tamari is a good substitute for soy sauce if you need it gluten-free. - Fresh ginger can add a nice zing along with garlic. Choosing great salmon is key for this recipe. Here are my tips: - Look for bright, vibrant color. Fresh salmon should not look dull. - Check for firmness; it should bounce back when you press it. - Smell the fish. It should smell fresh, not fishy. - If possible, buy wild-caught salmon for better flavor and health. - Ask your fishmonger for recommendations on the freshest catch available. {{ingredient_image_2}} First, grab a medium bowl. You will need this for the glaze. Add 1/4 cup of pure honey to the bowl. Next, pour in 2 tablespoons of Sriracha sauce. This will give your glaze a nice kick. Then, add 2 tablespoons of low-sodium soy sauce for saltiness. Squeeze in 1 tablespoon of fresh lime juice for a zesty flavor. Toss in 2 minced garlic cloves for added depth. Finally, drizzle in 2 tablespoons of extra-virgin olive oil. Season with a pinch of sea salt and freshly cracked black pepper. Whisk everything together until it is smooth. Now, let’s get to the salmon. Place 4 salmon fillets in a shallow dish. Pour half of the prepared glaze over the salmon. Make sure each fillet gets coated well. This helps the salmon soak up all those yummy flavors. Set the rest of the glaze aside for later. Cover the dish and pop it in the fridge. Let it marinate for at least 20 minutes. This step is key for tasty salmon. You can cook the salmon in two ways: grilling or baking. If you choose to grill, preheat your grill to 400°F (200°C). Lightly oil the grill grates to prevent sticking. For baking, preheat your oven to the same temperature. Line a baking sheet with parchment paper. After marinating, take the salmon out of the fridge. Allow any extra glaze to drip off. If grilling, place the salmon on the hot grill. Cook for about 5-6 minutes on each side. The salmon is done when it turns opaque and flakes easily with a fork. If you prefer baking, place the fillets on the prepared baking sheet. Bake for 12-15 minutes. In the last few minutes, brush the salmon with the reserved glaze. This gives it a glossy finish. When done, let the salmon rest for a few minutes before serving. Enjoy this delicious dish! To cook salmon just right, aim for a temperature of 145°F (63°C). Use a meat thermometer to check. Salmon should be opaque and flake easily with a fork. If you grill, cook it for about 5-6 minutes on each side. For baking, set your oven to 400°F (200°C) and cook for 12-15 minutes. Let it rest for a few minutes after cooking. This keeps it juicy and tender. You can boost the flavor of your honey Sriracha glazed salmon by adding fresh herbs. Cilantro or basil works well. You might also try a splash of orange juice for a nice twist. If you enjoy more heat, toss in some red pepper flakes. These tweaks make the dish even more exciting. Serve your salmon on a bed of fluffy jasmine rice or quinoa. This base soaks up the glaze nicely. Drizzle any leftover glaze over the top for extra flavor. Garnish with toasted sesame seeds and chopped green onions. A side of steamed veggies or a fresh salad pairs well too. This creates a colorful and tasty meal. Pro Tips Marinate for Maximum Flavor: Allow the salmon to marinate for at least 20 minutes, but for even better results, consider marinating for up to an hour to enhance the flavor absorption. Check Doneness with Precision: Use a fork to gently flake the salmon; if it flakes easily and is opaque in the center, it's perfectly cooked. This method helps avoid overcooking. Customize the Heat Level: Adjust the amount of Sriracha according to your preference. For a milder glaze, reduce Sriracha; for more spice, add a touch more. Presentation Matters: For a stunning presentation, serve the salmon on a bed of fluffy jasmine rice or quinoa, garnished with sesame seeds and green onions to create visual appeal. {{image_4}} To spice things up, add more Sriracha to the glaze. You can even mix in some chili flakes for extra heat. This variation is perfect if you love bold flavors. The sweet honey balances the heat, making each bite exciting. For a fun twist, turn your salmon into a bowl meal. Start with a base of jasmine rice or quinoa. Add your cooked salmon on top, then drizzle with the remaining glaze. Top it off with fresh veggies like cucumbers, carrots, and avocado. This makes a colorful and filling meal. You can use chicken breasts or tofu instead of salmon. For chicken, cook it until it reaches 165°F (74°C). Tofu needs to be pressed and cut into cubes. Marinate it just like the salmon. Both options will soak up the glaze well. They offer a great alternative for those who prefer different proteins. To keep your honey Sriracha glazed salmon fresh, follow these simple steps: - Allow the salmon to cool completely. - Place it in an airtight container. - Store it in the fridge for up to three days. This method helps maintain taste and texture. When reheating, keep the salmon juicy and flavorful by: - Preheating your oven to 350°F (175°C). - Placing the salmon on a baking sheet. - Covering it with foil to prevent drying out. - Heating for about 10 minutes. Alternatively, you can reheat in a skillet over low heat, flipping gently. If you want to freeze the salmon, follow these steps: - Wrap each fillet tightly in plastic wrap. - Place the wrapped fillets in a freezer bag. - Remove as much air as possible before sealing. You can freeze the salmon for up to three months. Thaw it in the fridge overnight before reheating. This keeps the salmon tasty and safe. Yes, you can use other fish. Cod, trout, or tilapia work well. Each type will bring a different taste. Choose fish that cooks well and is easy to find. Just keep in mind that thicker fish may need longer cooking times. To change the spice level, tweak the Sriracha. Add less for a milder flavor. You can also mix in a bit of honey to balance the heat. If you like it spicier, add more Sriracha or some red pepper flakes. Taste as you go to find your perfect balance. Many side dishes go great with this salmon. Here are some ideas: - Fluffy jasmine rice - Quinoa with herbs - Steamed broccoli or green beans - A fresh garden salad - Roasted sweet potatoes These sides complement the flavors and add color to your plate. Try a mix of them for a tasty meal. In this blog post, we explored how to make delicious Honey Sriracha Glazed Salmon. We covered the key ingredients, prep steps, and cooking methods. You learned tips for great salmon and tasty serving ideas. We also discussed fun variations and how to store leftovers. Embrace this easy recipe and get creative. You can impress anyone with tasty meals while keeping it simple. Enjoy your cooking adventure!

Honey Sriracha Glazed Salmon Delight

A deliciously sweet and spicy salmon dish with a glossy glaze.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 fillets salmon (approximately 6 oz each)
  • 0.25 cup pure honey
  • 2 tablespoons Sriracha sauce
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, finely minced
  • to taste sea salt and freshly cracked black pepper
  • for garnish toasted sesame seeds
  • for garnish finely chopped green onions

Instructions
 

  • In a medium-sized mixing bowl, combine the honey, Sriracha sauce, soy sauce, lime juice, minced garlic, olive oil, a pinch of sea salt, and freshly cracked black pepper. Whisk the mixture until you achieve a smooth glaze.
  • Arrange the salmon fillets in a shallow dish and pour half of the prepared glaze over them, ensuring the fillets are well coated. Set aside the remaining glaze for later use. Allow the salmon to marinate in the refrigerator for at least 20 minutes to absorb the flavors.
  • Preheat your grill or oven to 400°F (200°C). If grilling, lightly grease the grates with a little olive oil to prevent sticking.
  • After marinating, carefully remove the salmon from the dish, allowing any excess glaze to drip off.
  • Place the salmon fillets on the preheated grill and cook them for about 5-6 minutes on each side, or until the salmon is opaque and flakes easily with a fork. If you prefer baking, arrange the salmon on a baking sheet lined with parchment paper and bake in the oven for 12-15 minutes.
  • In the final few minutes of cooking, take the reserved glaze and gently brush it over the salmon. This step enhances the flavor and creates a beautiful, glossy finish.
  • Once cooked to perfection, remove the salmon from the grill or oven. Allow the fillets to rest for several minutes before serving to retain their juiciness.

Notes

Serve on jasmine rice or quinoa, garnished with sesame seeds and green onions.
Keyword glazed, grilled, honey, salmon, sriracha