Ingredients:

  • 4 Salmon Fillets (approx. 6 oz each), skin on or off
  • 1 Tbsp Neutral Oil (e.g., Rapeseed/Canola)
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1/4 cup Runny Honey
  • 2 Tbsp Sriracha Sauce
  • 2 Tbsp Low Sodium Soy Sauce
  • 1 Tbsp Fresh Lime Juice
  • 2 cloves Fresh Garlic, minced
  • 1/2 tsp Fresh Ginger, grated
  • 1 Tbsp Water or Chicken Stock
  • 1 tsp Toasted Sesame Seeds (for garnish)
  • 1 Spring Onion (Scallion), sliced (for garnish)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to ensure easy cleanup.
  2. Pat the salmon fillets completely dry with kitchen paper. Rub them lightly with the neutral oil, salt, and pepper. Place them skin-side down on the prepared baking sheet.
  3. In a small bowl, combine the honey, Sriracha, soy sauce, lime juice, minced garlic, grated ginger, and water/stock. Whisk until fully homogenous.
  4. Scoop out 2 tablespoons of the glaze mixture and set it aside. This reserved portion will be reduced later to create the final sticky coating.
  5. Brush about half of the remaining glaze generously over the top and sides of the salmon fillets.
  6. Place the salmon in the preheated oven. Bake for 8 minutes.
  7. Carefully remove the tray from the oven. Brush the remaining glaze evenly over the fillets.
  8. Return the tray to the oven and continue baking for another 4–7 minutes, or until the salmon is opaque throughout and flakes easily with a fork (internal temperature should register 145°F or 63°C).
  9. While the salmon rests, pour the 2 tablespoons of reserved glaze into a very small saucepan. Bring to a rapid simmer over medium-high heat for about 30–60 seconds, stirring constantly, until it thickens slightly into a syrupy consistency.
  10. Transfer the cooked salmon fillets to serving plates. Drizzle the reduced, thick glaze over the salmon. Garnish immediately with toasted sesame seeds and sliced spring onions.