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.
- Four tablespoons honey
- Two tablespoons minced garlic
- One tablespoon hoisin sauce
- Three tablespoons granulated sugar
- One tablespoon rice vinegar
- Two tablespoons soy sauce
- Three tablespoons Gochujang sauce
- One tablespoon sambal olek
- 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.