Sriracha-Lime Salmon with Sesame Rice

Cooking Temperature

• Salmon must reach internal temperature of 145°F (63°C) to ensure food safety. Use a calibrated meat thermometer inserted into thickest part of fillet.

Cross Contamination

• Raw salmon can harbor parasites and bacteria. Use separate cutting boards for raw fish and ready-to-eat ingredients. Wash all utensils and surfaces with hot soapy water after handling raw salmon.

Storage

• Keep raw salmon refrigerated at 40°F or below until ready to cook. Store leftover glazed salmon separately from sesame rice within 2 hours of cooking.

Shelf Life

• Cooked salmon is safe for 3-4 days refrigerated. Discard if left at room temperature for more than 2 hours (1 hour in temperatures above 90°F).

High Risk Population

• Pregnant individuals, elderly, and immunocompromised should ensure salmon is cooked to 145°F throughout. Raw or undercooked fish poses increased risk of Listeria and parasites.

Allergen Warning

• Recipe contains multiple priority allergens: fish, soy, sesame, and gluten. Use tamari or coconut aminos as wheat-free soy alternative if needed.

Handling

• Pat salmon dry before searing to achieve proper caramelization. Wet fish will cause sticking and uneven browning. Coat with glaze only after surface is dry.

Equipment Safety

• Use oven-safe skillet or heavy-bottomed pan for searing. Pan-searing at high temperatures can cause oil splatter—use splatter guard and long tongs.

Raw Garlic Warning

• If glaze is not cooked prior to application, raw garlic poses Listeria risk. For pregnant individuals, elderly, children under 5, and immunocompromised: always cook glaze to a full boil (165°F/74°C) before brushing on salmon, or use roasted garlic instead.