Salmon With Sriracha and Lime

This is light-tasting and quick, a nice balance of sweet and heat. If you start with a frozen fillet, it’s easiest to remove the skin before the fish has completely defrosted. Slip a sharp knife between flesh and skin, sliding it gradually against the flesh as you pull back the skin. Serve with a cucumber salad.

Makes 4 servings

One (11⁄4-pound) piece skin-on salmon fillet, preferably wild-caught and center-cut (or four 6ounce center-cut salmon fillets)

1 large lime

1 tablespoon hoisin sauce (may substitute maple syrup)

11⁄2 teaspoons Sriracha

1 teaspoon kosher salt or coarse sea salt

4 to 6 stems curly parsley, rinsed (may substitute cilantro, a small handful of chives or 4 scallions, all finely chopped)

Preheat the oven to 425 degrees. Line a quarter-baking sheet with parchment paper, then place the fish on it, skin side down.

Zest the lime over a large liquid measuring cup, then cut the fruit in half and squeeze in its juice. Add the hoisin, Sriracha and salt, stirring to form a blended sauce.

Pour the sauce evenly over the salmon. Roast (middle rack) for 8 to 10 minutes, depending on the thickness of the fish, until the center barely flakes or separates easily with the tines of a fork.

Meanwhile, finely chop enough of the parsley leaves to yield 3 tablespoons.

Transfer the salmon to a platter, then pour any pan juices over it. Using two forks, gently pull apart the flesh for easy serving. Scatter the chopped greens on top.

Serve warm, or at room temperature.