Sweet 'n' Spicy Sriracha-Glazed Salmon

By Treebs

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

Details

Servings 4
Preparation time 30mins
Cooking time 30mins

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.