This is an easy recipe that can be done in minutes. The sauce/glaze for the salmon doesn’t require a long marinating time and uses some fairly common ingredients. I chose to grill the fish but below those directions are the instructions to bake the fish. And yes, the heat from the sriracha is tempered nicely by the cool from the sweet maple syrup…
- 1 lime (juice and zest)
- 1 1/2 tablespoon maple syrup
- 1 1/2 tablespoon sriracha sauce
- 1 teaspoon coarse sea salt
- 1/2 teaspoon fresh ground pepper
- 2 tablespoons coarsely chopped cilantro
- 1 1/2 lbs pounds salmon fillet
- In a bowl whisk together the lime juice and zest, maple syrup, sriracha, salt, pepper and cilantro until smooth.
- Place the salmon, skin side down, on a large piece of heavy-duty aluminum foil (about 3x’s the width and an inch or two longer than the salmon) and generously brush the glaze onto the salmon. If you want to add additional flavor or ingredients be sure to place them on top of the the fish (onions, tomatoes, peppers, etc.) before the next step.
- Fold the heavy-duty foil around the fish so it forms a nice pouch but be sure to not wrap the fish too tight so that air can circulate around the fish while being cooked.
- Cook on the grill, skin side down, for 10 – 15 minutes over medium heat (~400° – 450°)
- After cooking the fish on the grill, brush the fish with the remaining sauce and serve. We served the salmon with rice (topped with the sauce) and broccoli and carrots that had been grilled in soy sauce, olive oil, salt, pepper and red pepper flakes.