When I show you this salmon, I want you to put on your best Paris Hilton voice and say “that’s so hot.” Because it is. You probably don’t describe salmon as “hot” very often, do you? Even the prettiest, most vibrantly orange salmon. But you also probably don’t marinate your salmon in sriracha very often. Yes, friends, this salmon is hot because of everybody’s current favorite condiment.
It’s hot. But it’s also sweet. And a little tart, too. Call it a dream salmon, if you will. Well-rounded and frankly, if it were a man, it would be the perfect man. But it’s not. It’s salmon. And it’s perfect for your dinner tonight. Or tomorrow at the latest.
People are always surprised when I tell them fish is one of my favorite things to cook. Some people think it sounds very intimidating. I personally think it’s one of the easiest things to prepare. It doesn’t require much. I’d eat a piece of haddock baked with a little olive oil, lemon juice, and a sprinkling of salt and pepper. Or a piece of salmon marinated in five simple ingredients and placed in the oven. Which is precisely what this is. Try it and you’ll be talking like Paris Hilton in no time. Actually, that’s probably not selling my recipe very well. So, just try it and you’ll be thrilled by how little work is required and how flavorful your dinner is.
Honey Lime Sriracha Salmon
- ¼ cup sriracha sauce
- 2 Tbsp honey
- 1 Tbsp freshly squeezed lime juice
- 2 cloves garlic, minced
- 1 tsp chopped ginger
- 1 lb wild-caught salmon, halved
- 1 whole lime, thinly sliced
In a medium bowl, stir together sriracha sauce, honey, freshly squeezed lime juice, minced garlic, and chopped ginger.
Place salmon filets in a large resealable plastic bag and pour marinade over the top. Seal bag and place in fridge for about 2 hours.
Pre-heat oven to 400 degrees.
Take salmon from bag and place in baking dish; pour excess marinade over the top.
Place lime slices over the top of each piece of fish.
Bake salmon at 400 degrees for about 20 minutes, until cooked through and flaky.
Serve over a bed of grains like rice, quinoa, or farro.
About the Author
Susie Anderson and Chelsee Adams are the friends behind We Are Not Martha, a Boston-based food and lifestyle blog started five years ago. On their blog, they write about their adventures in the kitchen and work to bring their readers inventive recipes that don’t take all day to make. They love Martha Stewart, but don’t worry—they’re not going to make you work as hard!