- Juice from a fresh lime
- 1 tbs. maple syrup
- 1 tsp. Sriracha sauce
- 1 salmon fillet to serve 3-4 people, cook with the skin on
- Zest from a fresh lime
- Chopped fresh coriander, for garnish (optional)
In a small bowl, whisk the lime juice, maple syrup and Sriracha sauce and set aside. Put the salmon in a baking dish that has been lined with parchment paper and sprinkle the grated zest from the lime on top. Pour the sauce over the salmon and let marinate in the fridge for about an hour.
Preheat the oven to 425°F. Bake the salmon for 15-20 minutes, until it flakes easily. Remove from the oven and cover with aluminum foil for about 5 minutes. Garnish with chopped coriander right before serving.