Any recipe that includes the words "honey butter" certainly has our attention, and this one — courtesy of the Bristol Bay Regional Seafood Development Association — is the savory, spicy, sweet take on salmon perfection we love to make pretty much any time of the year.
4 six-oz. portions (or one side) of sockeye salmon, pin bones removed
6 tablespoons butter
3 cloves garlic, whole smashed
3 tablespoons Sriracha sauce
3½ tablespoons honey
Pat the salmon dry and place it on a foil-lined baking sheet. Season the fillet generously with salt.
Set 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.