Salmon With Sriracha and Lime 4.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Dinner in Minutes Aug 27, 2019

This is light tasting, quick and pantry friendly, with a nice balance of sweet and heat.

Choosing a center-cut fillet will help ensure even cooking. If you start with a frozen skin-on fillet, it’s easiest to remove the skin before the fish has completely defrosted. Slip a sharp knife between flesh and skin, sliding it gradually against the flesh as you pull back the skin.

Serve with a cucumber salad.

Click here to see step-by-step photos for this recipe.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • One (1 1/4-pound) piece skinned salmon fillet, preferably wild-caught and center-cut (may substitute four 6-ounce center-cut skinned salmon fillets; see headnote)
  • 1 large lime
  • 1 tablespoon hoisin sauce (may substitute maple syrup)
  • 1 1/2 teaspoons Sriracha
  • 1 teaspoon kosher salt or coarse sea salt
  • 4 to 6 stems curly parsley, rinsed (may substitute cilantro, a small handful of chives or 4 scallions, all finely chopped)

Directions

Preheat the oven to 425 degrees. Line a quarter-baking sheet with parchment paper, then place the fish on it, skinned side down.

Zest the lime into a large liquid measuring cup, then cut the fruit in half and squeeze in its juice. Add the hoisin, Sriracha and salt, stirring to form a blended sauce.

Pour the sauce evenly over the salmon. Roast (middle rack) for 8 to 10 minutes, depending on the thickness of the fish, until the center barely flakes or separates easily with the tines of a fork, or to your desired degree of doneness.

Meanwhile, finely chop enough of the parsley leaves to yield 3 tablespoons.

Transfer the salmon to a platter, then pour any pan juices over it. Using two forks, gently pull apart the flesh – make a slight, inviting mess – for easy serving. Scatter the chopped greens on top.

Serve warm, or at room temperature.

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Recipe Source

Adapted from a 2013 recipe by Gwyneth Paltrow and Julia Turshen.

Tested by Bonnie S. Benwick.

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Email questions to the Food Section at food@washpost.com.