A fresh salmon recipe with a spicy flare! The refreshing combination of cilantro and lime juice, mixed with the sassy sidekick of sriracha, leaves your taste buds bursting with excitement.

This recipe includes peanut oil.

We recommend using our Sockeye Salmon or King Salmon for this recipe.

Ingredients

  • 1 cup cilantro leaves
  • 2 Tablespoons sriracha sauce (Thai chili sauce)
  • 1-1/2 Tablespoons fresh lime juice
  • 1 Tablespoon peanut oil
  • 4 Alaska Salmon steaks or fillets (6 to 8 oz. each), fresh, thawed or frozen
  • Sea salt, to taste

Instructions

  1. Heat oven to to 350°F. In a mini food processor or coffee grinder, mix cilantro, sriracha sauce, lime juice and peanut oil.
  2. Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel.
  3. Place salmon portions on a spray-coated baking pan; season with sea salt. Spoon and spread cilantro mixture onto seafood. Roast for 15 to 20 minutes for frozen salmon or 10 to 15 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
  4. Variation: For a thicker spread, use 2 tablespoons mayonnaise instead of the peanut oil.