Honey Sriracha Salmon with Coconut Lime Sauce
Servings 4
Ingredients
- 1 pound salmon
- ¼ cup honey
- 2 tablespoons soy sauce
- 1 tablespoon sriracha
- 2 tablespoons lime juice divided
- 1 tablespoon olive oil
- 2 garlic cloves minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup coconut milk
- 1 tablespoon chopped cilantro
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil.
- Whisk together honey, soy sauce, sriracha, 1 tablespoon lime juice, olive oil, minced garlic, salt, and pepper in a medium bowl until well combined. Pour over salmon and let sit for 10 minutes.
- Remove salmon from marinade and lay on prepared baking sheet. Bake for 17-20 minutes or until the flesh flakes easily.
- Meanwhile, pour the remaining marinade into a small saucepot. Bring to a boil over medium heat, reduce to low and simmer until reduced by half.
- Add coconut milk and continue to simmer for 5 more minutes. Remove sauce from heat and add 1 tablespoon lime juice.
- Remove salmon from the oven and transfer to a serving platter. Spoon some of the sauce on top, you may not need all of it. Sprinkle chopped cilantro and serve with rice, if desired.
Notes
You can make the marinade overnight but I don't recommend marinating the salmon for longer than 30 minutes or it can become too salty.
