This honey sriracha salmon recipe is adapted from The Skinnytaste Cookbook: Light on Calories, Big on Flavor.
Honey sriracha is the best salmon glaze ever, as the salmon is moist, juicy, with the perfect balance of sweetness and spice.
One of the best ways to cook salmon is to prepare a marinade as a salmon glaze. This recipe calls for ingredients such as honey (you can use maple syrup too), sriracha sauce, soy sauce and apple cider vinegar.
Mix all the glaze ingredients above, stir well and marinate the salmon in a container or a plastic bag. For the best flavors, it’s best to keep the salmon and the glaze in the refrigerator overnight.
To avoid the honey being burnt in the oven, bake the salmon using parchment paper or aluminum foil. Just wrap the salmon before baking. For a shiny glaze, you can quickly broil the salmon for 30 to 60 seconds for a glossy finish. After cooking, the glaze yields sticky, sweet, savory, sour and spicy flavors.
Ingredients
- 225g salmon fillet, cut into 2 pieces
- 1 teaspoon sesame oil or cooking oil
- 1 tablespoon chopped parsley, for garnishing
Salmon glaze
- 1 tablespoon soy sauce
- 2 tablespoons honey
- 1 teaspoon apple cider vinegar or rice vinegar
- 1 teaspoon Sriracha sauce
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced garlic
Method
- Mix all the salmon glaze ingredients in a bowl.
- Marinate the salmon with the salmon glaze for 30 minutes, or best overnight.
- Remove the salmon from the container, reserving the marinade.
- Heat a skillet over medium heat and add the sesame oil. Rotate the pan to coat the bottom evenly before adding the salmon, skin side down.
- Cook the fish for about two minutes until it is brown. Flip the salmon and cook until the other side browns, also for about two minutes.
- Reduce the heat and pour in the reserved marinade.
- Cover and cook the fish for about three minutes.
- Dish out and garnish with the chopped parsley.
- Serve immediately with steamed rice or noodles.
This recipe can be found in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.