Strawberry Sriracha Baked Salmon
Whether you are working with a large fillet of salmon or smaller fillets, this is a fun and spicy way to enjoy this nutritious fish!
4 skin-on salmon fillets
- 1 teaspoon kosher salt, divided
½ cup Kelle B Jammin' Strawberry Sriracha Jam
- ½ teaspoon garlic powder
- ½ teaspoon dried minced onion
- lemon slices
Preheat oven to 425 degrees F. Place salmon, skin-side down, on a baking sheet lined with foil and sprayed with cooking spray. Pat salmon dry with paper towels and season with ½ teaspoon salt.
In a small bowl, stir together Kelle B Jammin' Strawberry Sriracha Jam, remaining ½ teaspoon kosher salt, garlic powder, & onion.
Spoon jam mixture over salmon.
Place sliced lemons on top.
Bake salmon at 425 degrees F for 10 minutes. Turn the oven to “BROIL” on high, and place the salmon about 4-6 inches from the broiler. Broil for about 2-3 more minutes, or until crispy and fish flakes easily with a fork. (minimum internal temperature of 145F measured at thickest part of the fillet)