Ingredients
⅓cuphoney
3tbspregular soy sauce
2tbspbutter
2 ½tbspfresh lemon juice,juice of ½ a lemon
1tbspgarlic,minced, crushed
1tbsprice wine vinegar
2tspSriracha
2tspsesame oil
1tspginger,minced
1tbspSesame seeds
Pinch of red chili flakes,optional
3lbside of salmon,wild caught, if possible
Salt,to season
green onion slices,to garnish
Preparation
Position a rack in the middle of the oven. Preheat oven to 375 degrees F.
Line a baking tray with a large piece of foil, big enough to fold over and seal to create a packet.
In a small saucepan, combine the honey, soy sauce and butter over low-medium heat, and whisk until the honey has melted through the butter and the mixture is well combined.
Take off the heat, and add in the lemon juice, garlic, vinegar, Sriracha, sesame oil, ginger, sesame seeds, and chili flakes.
Transfer 1/4 cup of sauce into a small dish for serving later; set it aside.
Place the salmon onto the prepared baking tray and season with salt.
Pour the honey sesame mixture from the pan over the salmon, and spread evenly with the back of a spoon or spatula to evenly cover in sauce.
Fold the sides of the foil over the salmon to cover and completely seal the packet closed to prevent the sauce from leaking.
Bake until cooked through for about 12 to 15 minutes, depending on the thickness of your fish and your preference of doneness.
Open the foil, being careful of any escaping steam, and grill under the grill for 3 to 5 minutes on medium heat to caramelize the top.
Pour the reserved sauce over the salmon and garnish with green onion slices. Serve immediately with lemon wedges.
