This spicy-savory-sweet Salmon is made with a sauce you can use as a marinade, a dip, or a simple sauce to brush over any protein before cooking. So tasty!
I cooked it on a grill pan on my stovetop. This fish was pretty thin, so it took only 8 minutes to cook to a nice medium-rare. I usually cook salmon about 12 minutes per inch of thickness, whether roasted in the oven or on the grill.
Prep Time:3 mins
Cook Time:12 mins
Total Time:15 mins
Yield:4-6 servings 1x
Method:Grill or bake
1 1/2 – 2 lb Salmon Fillet
1/4 c Mayonnaise
1 T Sriracha (or to taste)
1 T Honey
Lime wedges (for serving, optional)
Salt and pepper salmon fillets, and place skin-side up on cutting board or work surface.
In a small bowl, mix together mayonnaise, sriracha sauce and honey.
Brush sriracha-honey mayo over both sides of salmon.
Preheat oven to 400F or grill pan to Medium/Medium-High on stovetop.
Cook salmon on grill pan flesh side down 4-5 minutes and then skin-side down 4-5 minutes. Or if cooking in oven, 10-12 mins per inch of of thickness, skin-side down on large baking sheet. (See Note 1) If you see little white liquid flecks coming through the flesh, it is time to take it out of the oven. Let rest 5 mins.
Serve with lime wedges, if desired.
If roasting in the oven, there is no need to turn the salmon over. Just cook skin-side down the whole time. Begin to check for doneness at 8-9 minutes.