Preheat broiler to HIGH. Pat salmon dry and place on a foil-lined baking sheet. Season filet with salt; set aside.
Honey-Sriracha glazed salmon, yes please!
Servings and Ingredients
|1 lbs.||fillet Bristol Bay sockeye salmon|
|6 tbsp.||Hy-Vee unsalted butter|
|3 clove(s)||garlic, smashed|
|3 tbsp.||Hy-Vee Sriracha sauce|
|3 ½ tbsp.||Hy-Vee honey|
|Lime wedges, for serving|
|Fresh cilantro, chopped, for garnish|
Things To Grab
- Aluminum foil
- Baking sheet
- Small saucepan
- Meat thermometer
In a small saucepan, melt butter over medium heat. Stir in garlic, Sriracha, and honey. Cook 2 minutes or until combined and fragrant. Remove from heat and strain garlic out of sauce. Drizzle half of the Sriracha honey butter salmon fillet, reserve other half or Sriracha sauce for serving.
Place salmon in the oven about 6-inches away from the heat source. Broil salmon, keeping a close eye on it until salmon easily flakes with a fork (145 degrees), about 6 minutes. Serve salmon with lime wedges, cilantro, and reserved half of Sriracha sauce.
Amounts Per Serving
- Total Fat: 33g
- Cholesterol: 110mg
- Sodium: 250mg
- Total Carbohydrates: 18g
- Protein: 24g
Courtesy of Bristol Bay