I really like fish, but my confidence in cooking it is only so, so; and we mainly eat it out. Fish is a much more delicate meat than chicken or pork, so I worry about mangling it during the cooking process. When it comes to home dining I tend to stick with salmon, which is fairly forgiving.
This is my go to salmon recipe. It isn’t overly spicy but it does have some flavor. The marinade is equal parts sriracha, dijon mustard, and honey; so you can make as much or as little as you need. If you are looking for a way to turn down the spicy level I suggest one of two ways: add more honey (I would keep the sriracha & dijon mustard ratio the same), or scrape almost all of the marinade off before you broil the salmon.
Here is what you will need:
Mix together srirach, dijon, and honey together:
Spread on salmon; cover and refrigerate for at least 30 minutes or until you are ready to cook dinner. (I would not recommend marinating overnight):
When ready to cook, scrape off a little bit of the marinade. I leave a medium layer on. Even if you like spicy food, leaving too much marinade on the salmon will cause the surface to burn under the broiler before it is fully cooked. Place on greased broiler pan.
Broil on the second highest rack in your oven for 10 minutes. (The cooking time of your salmon will depend of the thickness of your fillet, so keep an eye on it.)
- 1 tbsp of sriracha
- 1 tbsp of dijon mustard
- 1 tbsp of honey
- salmon fillets (this amount can cover up to 1lb / 400g)
- Mix the first three ingredients together.
- If your salmon fillet is in one piece, cut it into serving portions
- Spread on the marinade. Cover and refrigerate for at least 30 minutes.
- Scrape off some of the marinade (I leave a medium layer on to keep in the flavor, too thick of a layer will create char marks as the salmon cooks.)
- Coat broiler rack with cooking spray and place salmon pieces on top.
- Broil salmon for 10 minutes of the second highest rack level of your oven. (How long salmon takes to cook can vary depending on thickness, so keep an I on it.)
Note: If your salmon still has the skin on it, leave it on to cook. Once the salmon is done, run a thin metal spatula between the skin and the flesh and it should separate nicely. (This is much easier than trying to de-skin the salmon while it is raw.)