Baked Salmon with Sriracha and Honey
Start with one slab of salmon, preferably wild caught, fresh, never frozen. Remove skin. Cut into serving size hunks. Cover bottom of ceramic frying pan with olive oil. Gently say salmon into pan. Drizzle Sriracha around circumference of pan, not on salmon, but close to its edges. Drizzle Honey over salmon in criss cross fashion.
Bake at 280 degrees Fahrenheit for 18 minutes, check to see if flaky, with fork. If so, remove from oven let rest 10 minutes before serving. If not, continue baking for 2 minutes, check again. Do not overcook.