Instructions

• 1 Preheat oven to 400°F and line a large rimmed baking sheet with parchment paper. Pat dry the salmon filets with a paper towel. Place salmon filets on the baking sheet and into the oven for about 15 minutes (or until an internal temperature of 135°F-140°F).
• 2 Over medium heat, add buffalo sauce, brown sugar, rice vinegar, sriracha, minced garlic, and honey to a pot or saucepan. Bring to a simmer to thicken into a glaze. Once it is thick, add the EVOO or butter, red pepper flakes, and parsley. Mix to combine and then take off the heat. Add the green onions last, then transfer the mixture to a large bowl. Set aside.
• 3 Take the salmon out of the oven and spoon volcano sauce on each filet. Garnish with green onions and sesame seeds, and serve with white rice.
• *Note: Salmon can be substituted with chicken or shrimp!