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Provided by Brian
- 1 large salmon filet (can usually serve 2)
- 2-4 TBSP Siracha (use your judgment and taste when done mixing sauce to feel out spice levels)
- 2-4 TBSP Honey, TBSP Minced Garlic or Garlic Powder
- 1 TBSP Lemon Juice (some of this also depends on the size of the salmon – the fun thing about how I learned to make this sauce is to play around with it – add a little more or less of each and taste as you mix to see your preference)
Making the sauce – combine Siracha, Honey, Garlic, and Lemon Juice in one bowl (you can adjust the measurements on any of these ingredients to taste – some may like it more spicy some may like it more sweet!). Brush and coat the salmon filet thoroughly before cooking. Save a little bit to brush a little more mid-way through cooking it.
Cooking the salmon (I like my cooked salmon well done, but some prefer it more under cooked, so you can scale these times and temperatures to preference)
Pre-Heat oven to 400 degrees
First I pan sear the salmon on the skin side touching the pan to let it cook through a little with just a little heated olive oil in a pan.
Put the salmon on a non-stick sheet or in glass cookware with some olive oil to coat the bottom. I will usually cook it for another 20-30 minutes. I would remove from over and add a little more of the sauce mid-way through.
My preference is to always finish the last 5+ minutes on broil to really get a nice sear/crisp on the glaze on the salmon.
*As a reminder, these times and temps are because we like our cooked salmon well done – You can always bake at a lower temp or for a shorter time for a lesser cook on your salmon*
We will usually pair this dish with asparagus and a nice pinot grigio 🙂