- 4
- 30 mins
- 30 mins
Ingredients
- 1/4 c reduced-sodium soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp Sriracha sauce
- 1 tbsp grated fresh ginger
- 1 tbsp minced garlic
- 1 lb wild salmon fillet, cut into 4 (4oz) pieces
- 1 1/2 tsp sesame oil
- 2 tbsp finely chopped scallions, for garnish
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.
Remove the salmon from the bag, reserving the marinade. Heat a large saute pan over medium-high heat and add the sesame oil. Rotate the pan to coat the bottom evenly and add 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.