As I’ve mentioned before, Skinnytaste.com is a huge resource for healthy, balanced meals. This recipe is another example of a home run delivering a flavorful, heart-healthy meal. My husband, Keith, isn’t exactly a salmon fan, but he loves this salmon recipe. So, I consider that a major win. I serve it with Balsamic roasted Brussels Sprouts and call it a meal!
Sweet and Spicy Sriracha-Glazed Salmon
- 1/4 c. Reduced-Sodium Soy Sauce
- 2 tbsp. Honey
- 1 tbsp. Rice Vinegar
- 1 tbsp. Sriracha Sauce (or to taste)
- 1 tbsp. Fresh Ginger, grated
- 1 tbsp. Garlic, minced
- 1 lb. Wild Salmon Fillet, cut into 4 (4-ounce) pieces
- 1 1/2 tsp Sesame Oil
- 2 tbsp. Scallions, finely chopped, for garnish
- 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.
- Step 3 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 4 Place a piece of salmon on each of 4 serving plates and sprinkle with the scallions.