Boasting the perfect balance of savory, sweet, and spicy, the simple honey sriracha sauce brings your salmon to the next level!
20 minutes
2
Salmon
Pepper
Salt
Sriracha
Lemon Juice
Honey
Soy Sauce
Preheat the oven to 475°F. Pat the salmon dry with a paper towel.
Consider these bamboo paper towels instead of regular paper! Bamboo naturally regenerates every few months, whereas trees cannot regrow once harvested.
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Squeeze lemon juice on the top of the salmon, and season with salt and pepper.
Place the salmon skin down on a baking sheet and roast on the top rack for 8 minutes.
Meanwhile, to a small bowl, add the Sriracha, honey, and soy sauce and use a fork to whisk to combine.
Spread the sauce over the salmon in a generous layer and roast again for an additional 2-4 minutes, or until the internal temperature of the salmon reaches 125-145°F. Serve hot with your favorite sides.
No kitchen thermometer? Watch the color of the salmon. It will change from almost translucent and bright pink to an opaque pastel pink.