Honey-Chili Salmon with Toasted Sesame

Cooking Temperature

• Cook salmon to minimum internal temperature of 145°F (63°C) to ensure safe consumption. Use a calibrated food thermometer inserted into the thickest part of the fillet. The glaze contains honey which can burn quickly at high temperatures, so monitor heat carefully during the final glaze stage.

Cross Contamination

• Keep salmon away from other ingredients during prep. Use separate cutting boards and utensils for raw fish. Clean all surfaces and tools thoroughly with hot soapy water after handling raw salmon before contact with other foods.

Storage

• Refrigerate raw salmon at 40°F (4°C) or below. If storing longer than 1-2 days, freeze at 0°F (-18°C). Thaw frozen salmon in refrigerator overnight or under cold running water. Leftover cooked salmon should be refrigerated within 2 hours and consumed within 3 days.

High Risk Population

• Young children, pregnant women, elderly, and immunocompromised individuals should ensure salmon is cooked to well-done (165°F/74°C minimum). These groups are more susceptible to foodborne illness from undercooked fish.

Allergen Warning

• This dish contains fish, soy, sesame, and wheat allergens. If serving to guests with known food allergies, clearly label all allergens and consider preparing allergen-free portions first before handling allergenic ingredients. Wash hands thoroughly after handling allergenic ingredients.

Infant Botulism Risk

• This recipe contains honey, which should not be given to children under 12 months of age due to risk of infant botulism from Clostridium botulinum spores. If serving to infants or pregnant women who may pass it to newborns, omit the honey or substitute with a honeyless alternative such as agave nectar or maple syrup (note: infants under 12 months should also avoid maple syrup and agave).