Our Black Garlic Fermented Hot Sauce is unlike anything you've tasted — deep, umami-rich black garlic meets the slow heat of fermented peppers for a sauce that's complex, bold, and endlessly versatile. At 6/10 on the heat scale, it's the perfect finishing glaze for salmon: enough kick to wake up the fish, enough depth to make it unforgettable.
Ingredients (serves 2)
- 2 salmon fillets (6 oz each)
- 3 tbsp Black Garlic Fermented Hot Sauce
- 2 tbsp soy sauce or tamari
- 1 tbsp honey or maple syrup
- 1 tbsp olive oil
- 1 tsp sesame oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Sesame seeds and sliced green onion to garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together the Black Garlic Fermented Hot Sauce, soy sauce, honey, sesame oil, and minced garlic to make the glaze.
- Pat salmon fillets dry and season lightly with salt and pepper. Place on the prepared baking sheet.
- Brush generously with half the glaze, reserving the rest.
- Bake for 12–14 minutes, brushing with the remaining glaze halfway through, until the salmon is cooked through and caramelized at the edges.
- Garnish with sesame seeds and green onion. Serve over steamed rice or roasted vegetables.
Ready to try it? Grab a bottle of our Black Garlic Fermented Hot Sauce and get cooking!