SWEET 'N' SPICY SRIRACHA-GLAZED SALMON
- 1/4 cup reduced-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon Sriracha sauce (or to taste)
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced garlic
- 1 pound wild salmon fillet, cut into 4 (4-ounce) pieces
- 1 1/2 teaspoons sesame oil
- 2 tablespoons finely chopped scallions, 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 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.
Place a piece of salmon on each of 4 serving plates and sprinkle with the scallions.