Chili Honey Salmon

Author Rachel

Prep Time 10

Cook Time 12

Resting time 15

Yield 4 servings

Chili Honey Salmon brings together the best of both worlds, with the perfect balance of sweet honey and a kick of chili heat.

Kosher, Pareve

4-6 fresh salmon fillets (about 6 oz each) you can use frozen salmon fillets. Just make sure to thaw them completely in the fridge before marinating.
3 Tablespoons honey
2 Tablespoons soy sauce
1 Tablespoons fresh lemon juice
1 garlic clove crushed
2 Tablespoons sweet chili sauce
optional 1-2 Tablespoons sriracha for heat
1 Tablespoon olive oil
1 Teaspoon cornstarch

Briefly rinse the salmon under cold water to remove any scales or debris, then pat dry with paper towels.
Run your fingers gently over the flesh of the salmon to feel for any pin bones. If you find any, use tweezers to remove them by pulling them out in the direction they are facing.
Removing the skin (optional): If you prefer skinless salmon, use a sharp knife to remove the skin. Start by sliding the knife between the flesh and the skin at one corner, and gently cut along the length while holding the skin taut.

In a small bowl, whisk together the honey, soy sauce, lemon juice, garlic, chili sauce, sriracha (optional) and olive oil.

Place the salmon fillets in a shallow dish and pour the marinade over them. Let the salmon marinate in the fridge for 15-30 minutes up to 1 hour.

Place the marinated salmon fillets on the prepared baking sheet, skin-side down. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

While the salmon is baking, simmer the leftover marinade in a small saucepan. Stir in the cornstarch and mix well until combined. Cook for a few minutes until the sauce thickens. Brush the thickened glaze over the salmon for extra flavor. Let the salmon rest for a few minutes before serving.
Serve with your favorite sides, such as rice or roasted vegetables.

How do I know when the salmon is fully cooked?

Salmon is done when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork. The flesh should be opaque, not translucent.