It was pretty tasty, but a little too salty. I doubled the recipe so used 6 tbsp of light soy sauce, so I would either swap it for dark soy sauce, or change the ratios like this: 2 tbsp honey, 1 tbsp sriracha, and 5 tbsp soy sauce. I don’t think I added enough ginger, so next time be generous. The high heat set off the smoke alarm, but the crispy salmon skin was lovely.
