Sriracha-Ginger Salmon with Charred Broccoli
Ingredients
- 4 fillets (6 ounces each)salmon fillets (skin-on)
- 1 poundbroccoli
- ·sriracha
- ·fresh ginger
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonhoney
- ·garlic
- 2 tablespoonsesame oil
- 2 tablespoonolive oil
- ·sesame seeds
- ·scallion
Prep
- 01
Cut 1 pound broccoli into florets.
- 02
Mince 2 tablespoons fresh ginger.
- 03
Mince 2 cloves garlic.
- 04
Slice 2 scallions for garnish.
Method
- 01
Preheat oven to 425°F.
- 02
In a small bowl, whisk together 3 tablespoons sriracha, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, and 2 tablespoons sesame oil.
- 03
Toss broccoli florets with 2 tablespoons olive oil on a large baking sheet. Season with salt and pepper. Spread in a single layer.
- 04
Roast broccoli for 8 minutes.
- 05
Pat salmon fillets dry and place skin-side down on the baking sheet with the broccoli. Brush each fillet with the sriracha-ginger glaze.
- 06
Return to oven and roast for 10–12 minutes, until the salmon is cooked through and the broccoli is charred at the edges.
- 07
Transfer to plates. Drizzle any pan juices over the salmon and broccoli. Garnish with sesame seeds and scallion.
- 08
Serve immediately with steamed rice or noodles, if desired.
Spice Tips
For deeper heat, increase sriracha to 4 tablespoons or add a pinch of cayenne pepper to the glaze. If you prefer mild, cut sriracha to 2 tablespoons and add an extra tablespoon of honey for balance. A squeeze of fresh lime juice at the table adds brightness.
This recipe comes together in about 25 minutes start to finish. You can prep the glaze while the broccoli gets a head start in the oven. Leftovers keep well in the refrigerator for 2 days.