- Wild Sockeye Salmon Fillet: I’m using a pound of boneless salmon fillet but you can use any type of cut for this recipe. I prefer boneless because it’s easier to eat.
- Oil: Choose a neutral oil such as vegetable, corn, or grapeseed, so as not to alter the flavor of the salmon seasoning sauce.
- Garlic: One clove for a little pungency, minced.
- Sriracha Sauce: I’m using Huy Fong’s Sriracha sauce but you can use any other brand for this recipe.
- Soy Sauce: The soy sauce adds umami and earthiness to the glaze, only one tablespoon is needed.
- Honey: Honey is for sweetness and to balance the saltiness of the glaze. Feel free to add an additional half a tablespoon if you like it sweeter.
- Rice Vinegar: Use plain rice vinegar to add a layer of tanginess to the sauce.
- Sesame Oil: A little sesame oil goes a long way. One teaspoon is plenty to infuse the glaze with nuttiness.
- Sesame Seeds: This is mostly decorative but it also adds a little crunch to the dish.
- Cilantro: Optional but highly recommended! If you like pungent Asian dishes like I do, go wild on chopped cilantro, you won’t regret it!
From the caramelized edges to the initial kick of heat in your mouth, this is one salmon recipe you will be dreaming about for days on end.
The salmon seasoning is loud and blends beautifully with the refreshing flavors of the fish. Serving it with freshly chopped cilantro is optional but will add an added pop of color and a smidge of pungency to this already delicious and vibrant dish.
HOW TO COOK SALMON
You will need a cooking tray and parchment paper to make this recipe.
- Preheat your oven to 425ºF.
- Line a cooking tray with parchment paper and place the salmon fillet on top with the skin side down. Lightly season with salt and pepper on both sides.
- Cover the salmon fillet with another piece of parchment paper and bake in the oven for 10 minutes.
- While the salmon is baking, place all the ingredients for the sauce in a small pot and cook on low to medium heat until it boils. Turn the heat to low and cook for 8-10 minutes until the sauce has reduced by half and has thickened.
- Transfer the sauce to a bowl and stir in the sesame seeds.
- Take the salmon out of the oven and brush the top of the fillet with the sauce, covering the surface evenly. Use all the sauce.
- Bake the salmon for an additional 8-10 minutes until it’s cooked through and top with fresh cilantro.
Gluten free · Serves 4 · This is a sweet, spicy and smoky honey sriracha oven-baked wild salmon recipe you won't be able to stop eating - and you only need 10 ingredients and 25 minutes to make it!
Recipe adapted from pickledplum.com
Photo credit pickledplum.com
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