小红帽用蘑菇自慰h文
- 1.5 lb
salmon, skin off, cut into ¾–1-inch cubes - 1 tbsp olive oil
- 2 tbsp cornstarch (or rice flour)
- 0.75 tsp kosher salt
- 0.5
tsp black pepper - 0.5
tsp smoked paprika - 0.5 tsp garlic powder
- 0.25 cup honey
2–3 cloves garlic, minced - 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar or lemon juice
- 1 tsp sriracha (optional)
- 1 tbsp
unsalted butter - 1 tsp toasted sesame oil (optional)
sesame seeds, for garnish - sliced scallions, for garnish
- lemon wedges, for serving
Equipment
- oven
- rimmed sheet pan
- Parchment paper
- mixing bowl
- Instant-read thermometer
- saucepan
- spatula or tongs
Method
- Heat oven to 450°F (232°C); line a pan with parchment.
- Pat salmon dry. Toss with oil, salt, pepper, paprika, garlic powder. Dust with cornstarch; toss to coat.
- Bake 10–12 minutes until edges are crisp and centers read 125–130°F (52–54°C) for medium (145°F/63°C for well-done).
- Meanwhile, simmer honey, garlic, soy, vinegar, and sriracha 1–2 minutes; remove from heat, whisk in butter and sesame oil.
- Toss hot salmon with glaze; garnish with sesame seeds and scallions; serve with lemon.
小红帽用蘑菇自慰h文
Notes
GF: Use tamari or coconut aminos; check chili sauce. DF: Skip butter; add 1 tsp oil for sheen. Sub: Trout or steelhead work similarly. Equipment: Instant-read thermometer; rimmed sheet pan; parchment. Alternate methods: Air Fryer 400°F for 7–9 minutes; Stovetop sear bites 1–2 minutes per side and glaze.