Spicy Sheet-Pan Salmon

Hello Seafoodies!

When time is short, we’re extra-grateful for quick, sure-fire recipes we can pull out of our back pocket. You know, dishes that require just a few ingredients and minimal prep, so they practically cook themselves! It doesn’t get much easier (or healthier) than baked fish. After a quick marinade or seasoning and 15- 20 minutes in the oven, you can have a tasty seafood dinner on the table.

In honor of American Heart Month, we’re revisiting one of our most popular baked fish dishes: Spicy Sheet-Pan Salmon! Among its other nutritional benefits, salmon is chock-full of omega-3 fatty acids and B vitamins, which can reduce inflammation and help prevent heart disease. And capsaicin—found in chiles—has been found to have anti-inflammatory properties as well. So, this sriracha-glazed salmon provides a double dose of heart health in each serving!

Sriracha is one of our favorite condiments. We add it to seafood dips, spicy tuna wraps and shrimp Bloody Marys—anywhere we want a kick of heat! With chiles, garlic, vinegar, sugar and salt, it’s got great depth of flavor all on its own. Add some honey and fresh garlic, and you’ve got a complex and flavorful glaze that is anything but boring!

Serve this mouthwatering sheet-pan salmon with brown rice and wilted spinach for an extra-nutritious, heart-healthy meal. It’s perfect for Valentine’s Day and simple enough for every day. Why not try it tonight?

Salmon Tips:

• Salmon requires limited cooking time, no matter how you choose to prepare it. Once you take salmon out of the oven or off the grill, it will continue to cook, so avoid overcooking by factoring in this continued cooking time.
• Use a fork to check if salmon is done cooking. If the fish flakes easily, then you can consider your fillet ready to eat! You can also use a food thermometer to check for doneness. If the internal temperature of the salmon is at least 145° F, it is done cooking.
• Salmon, like tuna, can be enjoyed when it’s still on the rare side in the middle. How rare you choose to enjoy your salmon is completely a matter of personal preference, just make sure to cook to an internal temperature of 145° F.
• The white substance that appears on cooked salmon is a protein called albumin. It is harmless and perfectly fine to eat.

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