Directions 6 steps | 60 Minutes
In a large bowl, whisk together the honey, soy sauce, melted unsalted butter, avocado (or olive) oil, minced garlic, lime juice and Sriracha.
Transfer half of the sauce into a gallon sized plastic zip top bag. Add the salmon and toss to coat. Seal the bag and refrigerate for 30 minutes to 1 hour. Refrigerate the remaining half of the sauce.
Preheat the broiler and place an oven rack about 6-8 inches from the broiler. Prepare a sheet pan lined with aluminum foil. Coat the foil with nonstick cooking spray. Remove the salmon from the sauce, making sure to remove the excess. Place the salmon, skin side down on the prepared baking sheet. Broil the salmon for about 10 minutes, or until the salmon is opaque and easily flaked on the side with a fork. Make sure to watch the salmon, as the marinade has honey and could cause it to burn. (See notes 1.)
While the salmon roasts, prepare the honey garlic sauce. In a small saucepan add the sauce and bring to a simmer.
In a small bowl, stir together the cornstarch and water. Add the cornstarch mixture into the simmering sauce and stir until thickened.
Drizzle the sauce over the salmon filets. Garnish with scallions and sesame seeds. Serve with steamed rice and vegetables. Enjoy!
- If the salmon is not cooked through after 10 minutes, bake the salmon in a 400°F oven until cooked through.