A couple of months ago we visited a local restaurant that served a sriracha-glazed salmon that was so good we’ve been thinking about it ever since. I’ve tried a couple of times to recreate it, without much luck. This recipe is definitely different, and I subbed a Korean Gochujang sauce for the sriracha, but it’s my best attempt yet. This only takes a couple of minutes to prepare and goes well with roasted asparagus and rice.
About a two-inch section of fresh ginger, peeled and minced
A squeeze of fresh lime juice
Four to five small to medium salmon fillets
Pat the salmon dry and place it on a baking sheet prepped with parchment paper or in a shallow roasting pan, oiled. Mix all of the other ingredients together and spoon an equal amount on each fillet. Flip the fish, and spoon equal amounts on the other side. Brush with a pastry brush to evenly coat each piece. There will be leftover sauce on the tray, that’s ok because it bakes into more glaze.
Bake the fish at 400 degrees for ten to 15 minutes depending on the thickness of the fish. When it flakes off easily, it’s done. Move the pan to the upper rack and broil on high for one minute.
Spoon the sauce in the pan over the fish and serve immediately.
I am a mom of two and wife to a martial arts school owner, full-time social media professional and avid cook and gardener. I love creating recipes and involving my kids in the process. The food we cook is usually dairy-free and gluten-free, and sometimes paleo, but we make exceptions (ahem, sourdough bread). The “hippie” part of this blog comes into play in the ingredients we use—I’m pretty vigilant about the health of my family and you could even call me “crunchy.” The “modern” part is that I am busy! You won’t catch me making my own nut milk or churning butter (not that there’s anything wrong with that). I’m more than happy to take the shortcuts provided by our lovely grocery stores and online shopping —especially in the midst of this global pandemic.