Dinner feeling a little meh? This Sweet Heat Salmon from A Couple Cooks is about to change that. It’s got a thick, glossy glaze that’s sweet, spicy, and so good you’ll be looking for reasons to drizzle it on everything.

Making it is a breeze — broil the salmon for 10 minutes, brush on more of that irresistible sauce, and you’re done. Sonja and Alex Overhiser, the duo behind A Couple Cooks, have a knack for turning everyday meals into something next-level tasty. Want to kick up the heat? Add more hot sauce and get ready for flavor that doesn’t hold back.

Recipe

SERVES 2

Two 6 oz [170 g] salmon fillets, skin on, about 1½ in [4 cm] thick

2 Tbsp salted butter

½ Tbsp Louisiana- or picantestyle hot sauce (such as Valentina, Cholula, Tabasco, or Frank’s) (see Tips)

½ Tbsp sriracha

2 tsp honey

½ tsp soy sauce or tamari

Minced chives, or green onion tops, for garnishing

Instructions

Allow the salmon to come to room temperature, about 20 minutes (see Tips).

In a small saucepan, melt the butter, then stir in the hot sauce, sriracha, honey, and soy sauce. Taste and add additional hot sauce if desired. Pour half of the sauce into a small bowl.

Preheat the broiler to high.

Line a baking sheet with aluminum foil and lightly oil it. Put the salmon on the foil skin side down and sprinkle it with several pinches of kosher salt. Brush the top and sides of the salmon with half of the glaze.

Broil the salmon until just tender and pink at the center, 7 to 10 minutes (thinner salmon will need only 4 to 5 minutes). The internal temperature should reach at least 125°F to 130°F [50°C to 55°C] when measured with a food thermometer at the thickest point.

Remove from the oven and brush with the reserved half of the glaze. Garnish with chives and serve.

Tips

This recipe has a mild-to-medium heat level; increase the hot sauce to your liking to make a spicier dish. Keep in mind that the final dish will taste less spicy than a taste of the sauce directly from a spoon.

It’s important to bring the salmon to room temperature for even cooking in the broiler. If the fish is too cold, it can blacken on the outside without fully cooking through on the inside.

Repurpose this dish as a salmon salad:

Flake the cooked salmon and use it to top chopped romaine with tomatoes, croutons, and Creamy Parmesan Dressing.

Wine Pairing

A dry Riesling is the perfect match for this dish. Its crisp acidity and subtle minerality balance the spicy sweetness of the sauce. For a nonalcoholic pairing, try a zero-proof Riesling (we like Leitz Eins Zwei Zero Riesling).

Cooking Together

Make a side dish together while the salmon comes to room temperature, then one of you can whip up the sauce while the other prepares and broils the salmon.

For Gluten-Free

Use gluten-free soy sauce or tamari.

For Dairy-Free

Use vegan or dairy-free butter.

Storage

Leftovers will keep refrigerated for up to 3 days.