Sriracha-Honey Salmon with Charred Asparagus
Ingredients
- 4 fillets (6 oz each)salmon fillets (skin-on)
- 1 lbasparagus
- 3 tablespoonsriracha
- 2 tablespoonhoney
- 1 tablespoonsoy sauce
- 1lime
- 3 clovesgarlic
- 3 tablespoonolive oil
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 3 cloves garlic.
- 02
Cut off woody bottom inch of asparagus spears and discard.
Method
- 01
Preheat oven to 425°F. Line a large sheet pan with parchment paper.
- 02
Pat salmon fillets dry with paper towels. Arrange on one side of the sheet pan, skin-side down. Drizzle with 1 tablespoon olive oil, season with salt and pepper.
- 03
In a small bowl, whisk together sriracha, honey, soy sauce, and minced garlic until smooth.
- 04
Brush the sriracha-honey glaze generously over each salmon fillet.
- 05
On the other side of the sheet pan, toss asparagus with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer.
- 06
Roast for 12–15 minutes, until salmon is opaque at the center and flakes easily with a fork, and asparagus is tender with charred tips.
- 07
Divide salmon and asparagus among plates. Squeeze fresh lime juice over everything and sprinkle with red pepper flakes. Serve immediately.
Spice Tips
The sriracha-honey balance here is moderately spicy with a touch of sweetness. For a fiercer kick, use 4 tablespoons sriracha and reduce honey to 1 tablespoon, or add 1/2 teaspoon cayenne pepper to the glaze. If you prefer less heat, dial back sriracha to 2 tablespoons and increase honey to 3 tablespoon for a sweeter glaze.
If your salmon fillets are thicker than 3/4 inch, add 2–3 minutes to the roast time. Leftovers keep refrigerated for up to 2 days and taste great cold or reheated gently.