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
Back to topSee Related Recipes and Cooking Tips
Low Fat, High Flavor
Sweet or savory, these healthy recipes win.
