Mouthwatering wild ﬂavor from a sustainable heritage salmon ﬁshery—Bristol Bay is Alaska’s sockeye salmon. From our abundant waters to your kitchen, share a wild dinner tonight. BRISTOLBAYSOCKEYE.ORG
All you need:
1 side of sockeye salmon, pin bones removed
Salt, to taste
6 tbsp butter
3 cloves garlic, whole; smashed
3 tbsp sriracha sauce
3 1/2 tbsp honey
Cilantro and lime wedges, for garnish
All you do:
- Pat the salmon dry and place it on a foil-lined baking sheet. Season the ﬁllet generously with salt. Set the broiler to high.
- In a small saucepan, melt the butter. Stir in the garlic, Sriracha sauce and honey, cooking 2 minutes until melted together and fragrant.
- Remove from heat and remove garlic pieces from sauce. Drizzle half of the Sriracha honey butter over the salmon side to evenly coat, reserving the rest of the butter for serving.
- Place the salmon in the oven on the middle-upper rack (about 6 inches from the heat source).
- Broil the salmon, keeping a close eye on it, until cooked to medium in the center, about 6 minutes.
- Serve the salmon promptly with cilantro, lime wedges and an additional drizzle of Sriracha honey butter.