Salmon pieces cooked on skewers and finished with a sweet and spicy sriracha sauce. The perfect way to impress your dinner guests.
1.5 lbs. coho skinless salmon
1/2 tsp. sea salt
1 tsp. korean pepper flakes (you can substitute with crushed red pepper flakes or chili powder)
1/2 tsp. garlic powder
2 tbsp. lemon juice
sesame seeds for garnish
FOR THE SAUCE:
1/4 cup sriracha sauce
4 tbsp. melted grass-fed ghee
1 tsp. raw honey
1 tbsp. freshly chopped cilantro
To begin, preheat the oven to 425˚F.
Cut salmon into 1-inch pieces and transfer to a mixing bowl. Add the salt, pepper flakes, garlic powder and lemon juice to the salmon and toss to coat. Arrange the salmon pieces on 8 skewers (5 pieces per skewer) and transfer to a baking sheet lined with parchment paper.
Add the sriracha sauce, ghee, and raw honey to a small saucepan and bring to a light simmer. Remove from the heat and stir in cilantro leaves. Divide the sauce into two equal parts and set one aside for later. Use the other half to brush all over the salmon skewers until they are well coated. Transfer the salmon to the oven and cook for 10 minutes. When the time is up, turn the oven to broil and continue to cook between 3-5 minutes or until salmon is slightly toasted on the outside.
Remove salmon from the oven and allow it to rest for a couple minutes. Transfer the salmon to a serving dish and serve with the rest of the sriracha sauce and sesame seeds.