Preheat oven to 450 degrees. Line a large rimmed baking pan with foil. Spray foil with nonstick cooking spray.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
There's just something about the sweet and spicy pairing of honey and sriracha that we just love on top sockeye salmon.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (1-lbs.) fresh sockeye salmon fillet, 1/2-to-3/4-inch-thick | ||
| Hy-Vee salt | ||
| Hy-Vee ground black pepper | ||
| 1 ½ tsp. Hy-Vee salted butter | ||
| 1 tbsp. Hy-Vee honey | ||
| 1 tbsp. Hy-Vee Sriracha | ||
| 1 ½ tsp. fresh lime juice | ||
| 1 ½ tsp. Hy-Vee less-sodium soy sauce | ||
| 1 clove(s) garlic, minced | ||
| Lime slices, for garnish | ||
| Fresh cilantro leaves, for garnish |
Things To Grab
- Large rimmed baking pan
- Aluminum foil
- Hy-Vee nonstick cooking spray
- Paper towels
- Small saucepan
- Silicone pastry brush
- Meat thermometer
Directions
Pat salmon dry with paper towels. Place salmon, skin side down, on prepared pan. Season with salt and pepper. Set aside.
Melt butter in a small saucepan. Stir in honey, Sriracha, lime juice, soy sauce, and garlic. Bring mixture to boiling; 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.
Nutrition facts
Servings
270 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 65mg
- Sodium: 200mg
- Total Carbohydrates: 6g
- Protein: 23g
Daily Values
0%
Iron 0%
0%
Calcium 2%
0%
Vitamin D 60%
0%
Potassium 10%