Baked Firecracker Salmon

Ingredients

• 12 ounces salmon filets (2 skin-on fillets, about 6 ounces each)
• 3 tablespoons avocado oil (or olive oil)
• 1 tablespoon honey
• 1 teaspoon minced ginger
• 2 cloves minced garlic (about 1 1/2 teaspoons)
• 1 1/2 tablespoons sriracha (or other Asian chile sauce)
• 1 1/2 tablespoons lime juice (from about 1 lime)
• 1 tablespoon minced cilantro
• 1 pinch salt
• 1 pinch pepper

Instructions

1. 1

   --- Prepare the Marinade ---

2. 2

   Add 3 tablespoons avocado oil , 1 tablespoon honey, 1 teaspoon minced ginger, 2 cloves minced garlic, 1½ tablespoons sriracha, 1½ tablespoons lime juice, 1 tablespoon minced cilantro, 1 pinch salt and 1 pinch pepper to a small nonreactive bowl (see Note 1) Whisk well to combine. The marinade can be prepped in advance (see Note 2).

3. 3

   --- Marinate the Salmon ---

4. 4

   Pat 12 ounces salmon filets dry with paper towels. Transfer to a glass baking dish or heavy-duty zip top storage bag.

5. 5

   Pour the marinade over the fish, then turn it over to fully coat both sides.

6. 6

   Marinate in the container at room temperature for 30 minutes, or set the covered or sealed container in the refrigerator to marinate for up to an hour.

7. 7

   Alternatively, you can seal the bag or container and freeze the salmon in the marinade for 3-4 months.

8. 8

   Alternately, you can seal the bag or container and freeze the salmon in the marinade for 3-8 months, per USDA.

9. 9

   --- Cook the Salmon ---

10. 10

    Preheat the oven to 400°F (204°C).

11. 11

    Remove fish from marinade, shaking off any excess. Set the salmon skin-side-down in a foil-lined baking dish.

12. 12

    Pour a little of the marinade over the fish (this helps to keep it moist as it cooks). Discard remaining marinade, as it is not safe to reuse (see Note 3).

13. 13

    Set the baking dish in the oven and cook for 13-15 minutes, or until the fish is cooked through and flakes easily when pierced with a fork.