Potato Crusted Honey Sriracha Salmon



  1. In a large shallow pan, put enough water to fill to 2".
  2. Season top and bottom of fresh salmon fillet with salt and pepper.
  3. Place potato chips one by one into water to hydrate, about 5 to 8 minutes or until soft.
  4. Once soft and flexible, place enough chips to cover the top of the salmon fillet.
  5. Heat olive oil in a nonstick pan on medium heat.
  6. Sear salmon potato side down in pan until potatoes are golden brown and crispy.
  7. Top salmon with warm Honey Sriracha Wing Sauce & Glaze (SJ2813HA) and serve with your choice of side.
  8. Chef's Tip: slow roasting is better, be sure not to have pan too hot.