Description
A simple recipe for baked salmon fillets coated in a sweet and spicy Sriracha glaze, ready for a quick weeknight meal.
Ingredients
Scale
- 4 (6 ounce) salmon fillets, skin on or off
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Sriracha sauce
- 2 tablespoons honey
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon minced fresh ginger
- 1 clove garlic, minced
- 1 teaspoon lime juice
- 1 bunch asparagus, trimmed
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pat the salmon fillets dry with paper towels. Place them on the prepared baking sheet.
- Rub the fillets lightly with olive oil, then season with salt and pepper.
- In a small bowl, whisk together the Sriracha sauce, honey, soy sauce, ginger, garlic, and lime juice to create the glaze.
- Spoon half of the glaze evenly over the tops of the salmon fillets.
- Place the trimmed asparagus spears on the same baking sheet around the salmon. Drizzle the asparagus lightly with a little olive oil and a pinch of salt.
- Bake for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time depends on the thickness of your fillets.
- During the last 2 minutes of baking, brush the remaining glaze over the salmon.
- Remove from the oven and serve immediately with the roasted asparagus.
Notes
- For less heat, reduce the Sriracha to 2 tablespoons and add 1 teaspoon of maple syrup.
- To adjust the spice level up, add 1/4 teaspoon of red pepper flakes to the glaze mixture.
- This recipe works well for grilling; cook over medium heat for 4-6 minutes per side, brushing with glaze during the last few minutes.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 fillet and 1/4 of asparagus
- Calories: 320
- Sugar: 12
- Sodium: 550
- Fat: 16
- Saturated Fat: 3
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 2
- Protein: 30
- Cholesterol: 85