Honey Sriracha Glazed Salmon Nachos

• 8 oz tortilla chips
• 12 oz cooked salmon, flaked
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled feta cheese
• 1/4 cup honey
• 2 tbsp sriracha sauce
• 1 tbsp soy sauce
• 1/4 cup sliced green onions
• 2 tbsp chopped cilantro
• 1/2 cup diced avocado
• 1/4 cup sour cream
• 1 lime, cut into wedges

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a small bowl, whisk together honey, sriracha, and soy sauce to make the glaze.
3. 3 Layer tortilla chips in an even layer in a baking dish.
4. 4 Top with flaked salmon and sprinkle with cheddar and feta cheeses.
5. 5 Drizzle half of the honey sriracha glaze over the nachos.
6. 6 Bake for 10 minutes or until cheese is melted and bubbly.
7. 7 Remove from oven and top with green onions and cilantro.
8. 8 Serve immediately with avocado, sour cream, and lime wedges on the side.
9. 9 Drizzle remaining glaze over individual servings.

Equipment

• Baking dish
• Whisk

Variations

• Add black beans or corn for extra texture and protein.
• Swap out salmon for shredded chicken for a poultry twist.

Substitutions

• Use smoked paprika for a smoky flavor if you prefer less spice.
• Substitute Greek yogurt for sour cream for a healthier option.

Pairings

• Serve with a fresh cucumber salad or a side of steamed broccoli.

Nutrition

Tips

• For extra heat, add a pinch of cayenne pepper to the glaze.
• Use fresh salmon if desired; bake it with the nachos for an additional 10-12 minutes until cooked through.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven until warmed through.

Freezing: These nachos do not freeze well due to the texture of the tortilla chips and the cheese.

Serving Suggestions

• Pair with a crisp white wine or a tropical fruit salad.

FAQ