This is one of my favorite ways to prepare salmon. The marinade in this recipe is the perfect combination of spicy, sweet, and savory—in fact, I also love to use it with steaks or chicken. The Sriracha sauce (aka rooster sauce) is a must, and you can find it in the Asian section of most supermarkets.
This is perfect served with zucchini noodles. Use a spiralizer or mandoline fitted with a julienne blade to cut the zucchini into spaghetti-like strands, then sauté them with a little sesame oil and garlic for 2 minutes
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
In a 1-gallon zip-top plastic bag, combine the soy sauce, honey, vinegar, Sriracha, ginger, and garlic. Add the salmon, toss to coat evenly, and refrigerate for at least 1 hour, or up to 8 hours, turning the fish once.
Step 2
Remove the salmon from the bag, reserving the marinade. Heat a large sauté pan over medium-high heat and add the sesame oil. Rotate the pan to coat the bottom evenly and add the salmon. Cook until one side of the fish is browned, about 2 minutes. Flip the salmon and cook until the other side browns, 2 more minutes. Reduce the heat to low and pour in the reserved marinade. Cover and cook until the fish is cooked through, 4 to 5 minutes.
Step 3
Place a piece of salmon on each of 4 serving plates and sprinkle with the scallions.
Nutrition Per Serving
Recipe notes
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