Hot Honey Salmon
Recommend pairing with a Sonoma County, CA Sauvignon Blanc
- 4 tablespoons honey
- ½ cup stone ground mustard
- 2 tablespoons roasted garlic puree
- Juice of 1 lemon
- 1 teaspoon kosher salt
1 teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- 1 ½ –2 pounds sockeye salmon cut into 4 portions
Preheat the oven to 400 degrees. Mix the sauce ingredients in a small bowl.
Line a baking sheet with foil and coat with pan spray. Place salmon skin side down. Brush or spoon the sauce over the salmon, getting it really well coated on top. Reserve some sauce for plating if you wish. Bake for 8-10 minutes depending on desired doneness and the thickness of your salmon filets, and broil for just a few minutes at the end to get it extra browned on top.
Serve with a lemon wedge and top with more red pepper flakes if you wish.