There’s just something about the sweet and spicy pairing of honey and sriracha that we just love on top sockeye salmon.
Ingredients (Serves 4):
1 pound fresh sockeye salmon fillet (1/2 to 3/4 inch thick)
1 1/2 tsp Hy-Vee salted butter
1 tbsp honey
1 tbsp Hy-Vee Sriracha
1 1/2 tsp fresh lime juice
1 1/2 tsp Hy-Vee less sodium soy sauce
1 clove garlic, minced
lime slices and cilantro leaves, for garnish
- Preheat oven to 450 degrees. Lind a large rimmed baking pan with foil. Spray foil with nonstick cooking spray.
- Pat salmon dry with paper towels. Place salmon, skin side down, on prepared pan. Season with salt and pepper. Set aside.
- Melt butter in small saucepan. Stir in honey, Sriracha, lime juice, soy sauce and garlic. Bring mixture to a boil; reduce heat. Cook for 2 to 3 minutes or until slightly thickened.
- Brush glaze on salmon. Bake 5 to 10 minutes or until fish flakes with a fork (145 degrees). Garnish with lime slices and cilantro, if desired.