There’s a bit of recipe magic going on here. The flavors of the soy sauce, the sweetness of the honey, the spice from the Sriracha, the punch of fresh ginger, and the peppering of minced garlic meld to create a perfect marinade for the salmon. The flavors meld and each bite will transport you to your favorite seat, or corner booth in our case, and your favorite fine-dining restaurant.
Sweet & Spicy Honey Sriracha Salmon
- 1/4 cup reduced-sodium soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp Sriracha sauce or more or less, to taste
- 1 tbsp grated fresh ginger or 1 scant tsp ginger powder
- 1 tbsp minced garlic
- 1 lb skin-off salmon fillet, cut into 4 (4-ounce) pieces
- 1 1/2 tsp sesame oil
- 2 tbsp thinly sliced green onions for garnish
- 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. Remove the salmon from the bag, reserving the marinade.
- Heat a large saute pan over medium-high heat ad 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, 4-5 minutes.
- Place a piece of salmon onto a bed of rice and sprinkle with the green onions before serving.