Broiled Sriracha Honey Butter Salmon
December 4th, 2018A Salmon Entree That's a Perfect Balance of Sweet, Spicy and Savory
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.
This recipe is perfect for anyone who loves easy salmon recipes coupled with the tangy spiciness of Sriracha, a Thai chili hot sauce works well in pretty much any main dish.
For a milder option, explore more sauces for salmon on the blog.
Honey Sriracha Salmon - Broiled Sockeye Salmon Glazed with Sriracha Honey Butter
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
10 minutes
Total time
20 minutes
Yield
4 servings
Ingredients
- 4 (6-ounce) portions of sockeye salmon
- salt to taste
- 6 tablespoons butter
- 3 cloves garlic, whole smashed
- 3 tablespoons Sriracha sauce
- 3½ tablespoons honey
- cilantro, chopped
- lime wedges (or lime juice)
Instructions
1. Pat the salmon fillets dry and place it on a foil-lined baking sheet. Season each piece of salmon generously with salt.
2. Set broiler to high.
3. In a small saucepan, melt the butter. Stir in the garlic, spicy Sriracha sauce and honey, cooking 2 minutes until melted together and fragrant.
4. Remove from heat and remove garlic pieces from sauce.
5. With the salmon skin-side down, drizzle half of the honey-sriracha sauce over the salmon to evenly coat, reserving the rest of the sauce for serving.
6. Place the salmon in the oven on the middle-upper rack (about 6 inches from the heat source.
7. Broil the salmon, keeping a close eye on it, until cooked to medium in the center, about 6 minutes.
8. Serve the salmon promptly with cilantro, lime wedges, and an additional drizzle of Sriracha honey butter.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
