Spicy Sriracha Salmon Glaze

Spicy Sriracha Salmon Glaze

Adapted from: RECIPE

Ingredients:

2 large or 3 regular salmon filets (skinless)

3 tbsp honey

3 tbsp sriracha

3 tbsp soy sauce or Dale's seasoning

Optional: splash of Worcestershire, garlic powder, chili powder

Steps: (preheat oven to 350 f)

1. Prepare salmon by rinsing and patting dry. Sprinkle w/ desired seasonings (garlic/chili powder) on each filet and place in greased baking dish. 

2. Mix honey, soy/dales, sriracha (and Worcestershire, optional) and brush on each side of the salmon, generously. 

3. Bake uncovered for about 20-25 minutes total. *Baste the remaining glaze on the salmon every 7-10 minutes until cooked through.

*For a serious flavor bomb, marinate the salmon in the soy/Dale's and sriracha for about 20-30 minutes before baking

As you can see I served this with a baked veggie medley: toss veggies lightly in olive oil and season to your liking, bake, uncovered next to the salmon. 

Enjoy!

Sweet Seared Salmon

15 minute Salmon (pan seared then baked)

I think this might have been the best salmon I've ever tasted, and I'm not saying that because I made it. I'm saying that because it was a shot in the dark (the only prior experience to salmon was a george foreman grill and lemon pepper seasoning). Plus, I never make anything sweet...and when I decided to go that route with dinner, I was pleasantly surprised.

What you need:

-1 Salmon filet (the salmon you see above was a 1.2 pound slab of meat!)

-2 tbs olive oil (extra virgin)

-2 tbs brown sugar

-1/4 tbs ground cinnamon

-2 tps kosher salt

-1/2 tsp cumin

-1 tsp black pepper

What to do:

-Pre head oven to 375 degrees F

-Skin the beast, then rinse

-combine all spices

-rub all over the top of the salmon (not the side you skinned)

-heat oil over medium high

-place salmon seasoned side down into the hot oil

-let it sear for 2-3 minutes...enough to brown or to desired CRISPINESS

-remove and place into a preheated oven for about 8 minutes (seasoned side up)...this part really depends on your oven...make sure to check the fish before serving...should flake apart and be a very pale(almost milky) pink color.

I served this with broccoli; my basmati rice did not turn out (no surprise there)! I don't know what it is with me and rice...the only rice I have success with is the Zatarains.

All in all, this was a huge success! Trey did suggest I add a little bit of Hungarian Hot Paprika next time for a lil kick...I think I may just do that....