Red Meat Allergy Friendly Honey Sriracha Salmon
Total time40 min
Prep time10 min
Cook time15 min
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (6 oz each), skin-on
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp avocado oil
For the glaze
- 3 tbsp raw honey
- 2 tbsp sriracha
- 1 tbsp tamari
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
- 1 tbsp fresh lime juice
For serving
- 1 tsp sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Pat the salmon fillets dry with paper towels, then season both sides with salt and black pepper. Let them rest at room temperature for 15 minutes.
- 2
While the salmon rests, whisk together the honey, sriracha, tamari, grated ginger, minced garlic, and lime juice in a small bowl until smooth. Set aside.
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