This recipe is so easy, it’s embarrassing. Give your salmon a little sriracha swing with just 4 additional ingredients and 10-15 minutes of marinade time.
Just as easy as good ol’ salt and pepper, this easy sriracha glaze is a little tangy, subtly sweet, and a tinge spicy.
While the salmon is marinating, you can prep some vegetable side dishes such as Smashed Cucumbers – Angry & Vegan, Easy Baby Bok Choy Stir-Fry with a Secret Touch, or Coconut Fruit Salad (Dairy Free Asian Ambrosia) for a sweet treat.
The Secret Sauce
This piece of salmon from the Faroe Islands has thick white stripes. It’s not fat but a protein called albumin. When cooked, the protein turns semi-solid and makes a melt in your mouth piece of salmon.
In addition to salmon and salt, you will need equal parts:
- Sriracha sauce
- Honey – or another sweetener such as sugar, maple syrup, agave, etc.
- Lime juice – fresh squeezed
Mix it all together and spoon onto the salmon. It will be runny, and some will run off the salmon but that’s ok.
Before topping with the sriracha glaze, be sure to remove any pin bones still in the salmon and also sprinkle with salt, or else it won’t taste like much of anything.
Let the salmon hang out for a while, 10-15 minutes at least or up to 2 hours.
Check for doneness
Bake in a 375 degree oven for 10-20 minutes depending on how thick your salmon is. It should reach an internal temperature of 145 degrees F.
I just look at it, and touch it. You may see white protein start to ooze out the sides, and when you press on the fish, it should be firm and start to separate into flakes.
If you press down on the fish and it bounces back with no damage to the flesh, it’s still raw in the middle. Keep cooking!
The finished salmon is garnished with roasted delicata squash and daikon sprouts.
3 Salmon distinctions to consider
There are many types of salmon to choose from many parts of the world. Here are 3 distinctions to think about:
- Wild vs. farmed. Farmed is much more affordable and consistent in quality. However, it may contain a greater number of contaminants.
- Atlantic vs. Pacific. Almost all Atlantic salmon available to the US consumer is farmed.
- Salmon Species. On the West Coast, there are 5 types of Pacific Salmon: king, coho, sockeye, pink, or chum.
Since this recipe has no fat (other than a little oil on the cooking sheet to keep from sticking), choose the King salmon variety.
King salmon, also known as Chinook, is the most expensive variety, but it also has the most fat and albumen protein that makes it melt in your mouth.
Wine Pairing
I thought the oiliness of the salmon and subtle spice of the sriracha glaze play nicely would play nice with a rosé such as Gerard Bertrand .
However, the surprise winner for me on this dish is aGSM blend from Texas.
Expert Tips
- Since the glaze has lime juice in it, I would not marinate this overnight. The acid could start to “cook” the fish.
- Marinate for up to 2 hours ahead, if you happen to have extra time.
- Because there is no added fat in the glaze, select a fatty salmon variety with thick white stripes of protein, such as King salmon. Coho and sockeye have less fat and may turn out dry.
More Easy Fish Recipes
Easy Baked Ling Cod with 3-Ingredient Miso Glaze
Quickie Miso-Mirin Manila Clams
Hamachi Crudo (the sashimi alternative)
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Embarrassingly Easy Sriracha Salmon
Ingredients
- 1 lb salmon fillet with pin bones removed
- salt to taste for me this is about 1/2 tsp of pink Himalayan
Glaze
- 1/2 Tb sriracha sauce or a no sugar added hot sauce
- 1/2 Tb lime juice
- 1/2 Tb honey
Instructions
- Preheat oven to 375 degrees F.
- Sprinkle salmon with salt.
- Mix glaze ingredients together and spread on salmon. Let marinate for 10-15 minutes.
- Bake on an oiled baking sheet for 10-20 minutes depending on the thickness of the fish. It should reach an internal temperature of 145 degrees F.
Notes
- Since the glaze has lime juice in it, I would not marinate this overnight. The acid could start to "cook" the fish.
- Marinate for up to 2 hours ahead, if you happen to have extra time.
- Because there is no added fat in the glaze, select a fatty salmon variety with thick white stripes of protein, such as King salmon. Coho and sockeye have less fat and may turn out dry.
Nutrition
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