Macadamia-Crusted Sriracha Ranch Salmon

4 standard portions

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Ingredients

• ¼ cup Sriracha Ranch Dressing
• 1½ pounds center cut wild king salmon filet
• 1 tablespoon ghee avocado oil, or extra virgin olive oil
• 1 teaspoon Diamond Crystal kosher salt divided
• ¼ teaspoon freshly ground black pepper
• ½ cup dry-roasted and salted macadamia nuts roughly chopped
• ¼ cup minced fresh dill or Italian parsley

Method

1. Make or grab your jar of Sriracha Ranch Dressing from the fridge!
2. Heat the oven to 400°F with the rack in the upper middle position. Pop a rimmed baking sheet in the oven and let it heat up as the oven gets hot.
3. While the oven is heating, carefully remove the little pin bones from the salmon, and pat dry both sides of the filet with paper towels.
4. When the baking pan is hot, take it out of the oven. Don’t forget to use an oven mitt! Spoon the ghee (or fat of choice) onto the sheet, and swirl to coat the pan.
5. Sprinkle half of the salt evenly on the pan. Put the fish, skin-side down on the pan.
6. Brush the top of the salmon with the melted ghee (or fat of choice) from the pan.
7. Generously sprinkle pepper and the remaining ½ teaspoon salt on the top of the salmon filet. Return the pan to the oven.
8. Bake for 9 to 11 minutes or until the salmon is just cooked through. The center of the fish should measure 125°F when done, and the center should still be slightly translucent.
9. Take the tray of salmon out of the oven. Spoon and spread the Sriracha Ranch Dressing on top of the filet.
10. Sprinkle the chopped macadamia nuts evenly on top of the salmon, and pop the tray back into the oven.
11. Bake for 2 to 3 minutes or until the crust is golden. (You can broil to for 30 to 60 seconds to brown the top more, but keep a close eye on it.)
12. Plate, garnish with herbs, and serve!