Glazed Sweet & Spicy Salmon
Living in the Pacific Northwest, the one thing that is assured is access to fresh seafood. Salmon is one of my favorite fish varieties as it brings on multiple taste profiles while retaining subtle fish nuances with a more succulent characteristic. Additionally, salmon often lacks the more traditional fish taste like trout, perfect for my husband, who prefers a firmer flesh texture and milder flavor.
This recipe is a balance of sweetness from the honey matched with the spice of sriracha. It is Asian-inspired and comes together for a quick, romantic dinner for two on a weekend night by the fire. Reduce the siracha to your palate if spicy isn’t your thing. Additionally, a touch more honey can swing the dish to the sweeter side if that’s something you prefer.
Plated with cauliflower rice with cilantro and tender scallions drizzled with reserved marinade. Or a nice nutty brown rice is also a great side dish. Sesame oil roasted with garlic green beans yields a nice crunch and textural element to the meal while keeping the taste profile in sync.
Whatcha Need
¼ cup low sodium soy sauce
2 tablespoons organic honey
1 tablespoon rice wine vinegar
1 tablespoon sriracha
1 tablespoon ginger, grated
1 tablespoon garlic, minced
1 pound salmon fillets
1 ½ teaspoons sesame oil
2 tablespoons scallions, finely chopped
Did You Know
~ Removing the salmon skin with a filet knife before adding to marinade diminishes the fishy flavor of final dish.
~ A typical portion size for an adult is half a pound per person.
How It’s Made
In a zip-loc bag, combine the soy sauce, honey, vinegar, sriracha, ginger, and garlic. Toss to combine.
To the bag add the salmon and toss to coat evenly, and refrigerate for at least one hour or up to 8 hours turning the filets once.
Remove the salmon from the bag, reserving the marinade. Heat a large sauté pan over medium-high heat with sesame oil. Rotate the pan to coat the bottom evenly and add salmon.
Cook skin side up 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. Internal temperature should be at 145℉.
Place a salmon filet on each of 4 serving plates and sprinkle with scallions.