You can put together this great sharing entrée with very little effort. Serve with toasted French bread or crackers.
Ingredients
For the hot honey-baked salmon
- 1 side skin-on, boneless salmon
- Salt and ground black pepper, to taste
- Toasted French bread or crackers, to serve
- Lemon wedges and fresh herbs, to garnish
For the hot honey glaze
- 2 tablespoons sriracha sauce
- 1½ tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 tablespoon rice wine vinegar
- 1 clove garlic — crushed
- 1 tablespoon sesame seeds
- 1 teaspoon sesame oil
Method
For the hot honey-baked salmon
- Preheat the oven to 210°C (190°C fan bake). Line a baking tray with baking paper.
- Lay the salmon skin-side down on the prepared tray and season with salt and pepper.
- Cover with foil and bake for 10 minutes.
- While the salmon is cooking, make the Hot Honey Glaze by putting all the ingredients except the sesame seeds and sesame oil in a small saucepan and bringing to the boil. Reduce the heat and simmer for 8–10 minutes, or until it has thickened and reduced by half. Transfer to a bowl and stir in the sesame seeds and the sesame oil.
- Brush the salmon with the glaze and return it to the oven for 8–10 minutes.
- Serve accompanied by toasted French bread and garnished with lemon and herbs.