honey sriracha salmon
where to find me
the asian-ish collection
salmon fried rice with an egg on top
the basics
— serves four
— takes 25 minutes
the ingredients
— salmon | 1 lb, either in one big piece or split into 4 filets
— sweet sriracha glaze | 1 recipe
via Pickled Plum
the process
— preheat oven to 425
— put salmon, skin side down, on a parchment-lined baking sheet
— cover salmon with another piece of parchment and bake for 10 minutes
— meanwhile, make your glaze, which conveniently takes 10 minutes
— after 10 minutes, uncover salmon and cover with glaze
— bake salmon, uncovered, for 8-10 minutes or until desired doneness is reached (I like mine cooked medium-well, with an internal temp of 145)
notes
— gluten free if you use tamari in the glaze
— dairy free
— This is great to make with roasted vegetables, since vegetables also roast at 425. You can put your vegetables (broccoli, Brussels sprouts, onions, peppers, whatever) on your baking sheet, toss with olive oil and salt & pepper, and roast for 10 minutes on their own, then add the salmon on a piece of parchment and go through the whole salmon recipe. That’ll let the vegetables get nice and roasty, and also makes it a one pan meal.
