Sriracha-Honey Salmon with Charred Sweet Potato Wedges
Ingredients
- 1½ poundssalmon fillet (skin-on)
- 2 mediumsweet potato
- 3 tablespoonolive oil
- ·sriracha
- 2 tablespoonhoney
- 1lime
- 3 clovegarlic
- ·kosher salt
- ·black pepper
- ¼ teaspoonred pepper flakes
- ·cilantro (fresh)
Prep
- 01
Cut 2 medium sweet potatoes into 1/2-inch wedges.
- 02
Mince 3 cloves garlic.
- 03
Cut 1 lime into wedges and set aside.
- 04
Roughly chop a small handful of fresh cilantro.
Method
- 01
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- 02
Toss the sweet potato wedges with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on one half of the baking sheet in a single layer.
- 03
Roast the sweet potatoes for 15 minutes until they begin to brown and soften.
- 04
While potatoes roast, combine 2 tablespoons sriracha, 2 tablespoons honey, 1 1/2 tablespoons olive oil, and the minced garlic in a small bowl.
- 05
Pat the salmon dry and place skin-side down on the other half of the baking sheet. Brush the glaze over the flesh side.
- 06
Add the salmon to the oven alongside the sweet potatoes and roast for 12-14 minutes, until the salmon flakes easily with a fork and reaches 145°F internally.
- 07
Squeeze lime juice over both the salmon and sweet potatoes. Sprinkle with fresh cilantro and red pepper flakes.
- 08
Serve immediately with lime wedges on the side.
Spice Tips
The sriracha-honey glaze hits a balanced sweet-spicy note. For more heat, increase sriracha to 2 1/2 tablespoons or add a pinch of cayenne pepper to the glaze. For less fire, reduce sriracha to 1 1/2 tablespoons. A squeeze of fresh lime brightens the whole plate and cuts the heat beautifully.
This recipe works beautifully with skin-on salmon — the skin crisps slightly and holds the flake intact. If you prefer boneless, skinless salmon, reduce the roast time by 1-2 minutes and watch closely. Leftovers keep refrigerated for up to 2 days and are excellent cold or reheated gently in a 300°F oven.