Crispy Salmon with Charred Broccoli and Sriracha-Lime Glaze
Ingredients
- 4 fillets (6 ounces each)salmon fillets (skin-on)
- 1 large headbroccoli
- 3 tablespoonolive oil
- 3 tablespoonsriracha
- 2lime
- 1 tablespoonhoney
- 3 clovesgarlic
- 1 tablespoonsoy sauce
- ·salt
- ·black pepper
- ½ teaspoonred pepper flakes
Prep
- 01
Cut 1 large head of broccoli into medium florets.
- 02
Mince 3 cloves garlic.
- 03
Juice 2 limes.
Method
- 01
Preheat the oven to 400°F. Line a large sheet pan with parchment paper.
- 02
Toss the broccoli florets with 2 tablespoons olive oil, salt, and pepper. Spread on one half of the sheet pan and roast for 8 minutes.
- 03
While broccoli roasts, whisk together sriracha, honey, soy sauce, minced garlic, juice of 1 lime, and red pepper flakes in a small bowl.
- 04
Pat salmon dry with paper towels. Season both sides with salt and pepper. Brush the skin side with 1 tablespoon olive oil.
- 05
Remove the sheet pan from the oven. Push the broccoli to the sides and place salmon skin-side down in the center. Brush the top of each fillet with the sriracha-lime glaze, reserving a little to drizzle after cooking.
- 06
Roast for 12–14 minutes, until the salmon is cooked through (it should flake easily at the thickest part) and the broccoli is charred at the edges.
- 07
Drizzle the remaining glaze over the salmon. Squeeze the juice of the remaining lime over everything and serve hot.
Spice Tips
For extra heat, stir 1/4 teaspoon cayenne pepper into the sriracha glaze. For less spice, reduce sriracha to 2 tablespoons and add an extra 1/2 tablespoon honey for balance. A splash of sesame oil drizzled over at the end adds nutty depth.
Prep the broccoli and garlic while the oven heats to shave a few minutes off total time. Salmon cooks quickly, so watch it carefully in the final minutes—it's better slightly underdone than overdone.