A combination of Pedro Ximénez sherry, maple syrup, and sriracha make for a sweet and spicy glaze to stand up to salmon.
Course
Entree, Main Course
Cuisine
Fish
Prep Time5minutes
Cook Time30minutes
Total Time35minutes
Servings4
AuthorJessica Levinson
Ingredients
1/4cupmaple syrup
2tablespoonsPedro Ximénez sweet sherry
1clovegarlicminced
1/4teaspoonsriracha
1poundsalmon filet
Instructions
Combine maple syrup, Pedro Ximénez, minced garlic, and sriracha in a small pot. Bring to a boil; reduce heat to simmer until the mixture coats the back of a spoon.
While the glaze is reducing, broil or grill the salmon filet for about 15 minutes. Once the glaze comes off the heat, immediately brush it on the salmon and return to broiler or grill for another 5 to 10 minutes, until cooked to desired doneness.