Honey Sriracha Salmon -

A salmon fillet on a plate with a side of white rice and lime wedges, with a bite taken out to show the inside.

Honey Sriracha Salmon

This honey sriracha salmon is smothered in a sweet and sticky honey lime butter, and baked in foil to keep it tender and moist. Served with rice, it makes a quick, easy, and healthy weeknight meal.

Course Main Dish, Side

Cuisine asian

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 406kcal

Author Ann Otis

Ingredients

Salmon with Sriracha Lime Butter

2 lbs salmon fillet* in one piece or in 4 portions of 6-8 oz each
2 tablespoons butter
2 tablespoons honey
2 tablespoons lime juice from 1 lime
1-3 tablespoons sriracha one tablespoon makes a mild, kid-friendly sauce.
1 teaspoon salt
freshly ground pepper
3 tablespoons chopped cilantro

US Customary - Metric

Instructions

Salmon with Sriracha Lime Butter

Line a baking sheet or pan with a large sheet of aluminum foil. Lightly grease the center of the foil with olive oil.
Put the salmon in the center of the foil, and sprinkle with salt and pepper. Pull the edges of the foil up around the fish to hold in the sauce.
In a small saucepan, over medium heat, melt the butter. Whisk in the honey, lime juice, and sriracha and bring to a boil. Simmer for about 1 minute to thicken slightly. Pour the sauce over the salmon.
Add another sheet of foil on top of the salmon and roll the sides of the two pieces of foil together to seal, so that steam cannot escape (but not so tightly that air cannot circulate inside the packet).
Bake the salmon for about 15 minutes, and remove the top sheet of foil. At this point the fish should just begin to flake when tested with a fork, but it's ok if it's not fully cooked through yet. Baste with the butter sauce from around the fish.
Turn on the broiler and broil for 4-5 minutes until it starts to caramelize and get crispy around the edges, and is fully cooked, flaking easily with a fork.
Baste again with the sticky sauce, sprinkle with chopped cilantro, and serve.

Video

Notes

*Frozen fish can be used, just thaw overnight in the refrigerator before using in the recipe.

Nutrition