Salmon is a staple in our house – we typically have it at least once a week. While I prefer to get fresh salmon when possible, it’s not always feasible or available. I love getting frozen wild caught Alaskan salmon at Costco – the filets are individually frozen, which means they’re convenient to thaw and cook when needed, not to mention portioned properly. Salmon is delicious with almost any seasonings or sauces, and holds up well to bold flavors such as honey and Sriracha. This sweet-spicy marinade is a perfect addition to pan-seared salmon!
The marinade can easily be scaled if desired, and would also be delicious on shrimp, chicken, or even steak.
- 1 lb. wild caught salmon filet, cut into 4 pieces
- 1/4 cup reduced-sodium soy sauce (or tamari for gluten free)
- 2 Tbsp. honey
- 1 Tbsp. rice wine vinegar
- 1 Tbsp. Sriracha sauce to taste
- 1 Tbsp. grated fresh ginger
- 1 Tbsp. minced garlic
- 1 1/2 tsp. sesame oil
- Chopped scallions and sesame seeds for garnish
- In a gallon zip-top bag or glass dish, combine the soy sauce, honey, vinegar, Sriracha, ginger, and garlic.
- Add the salmon and toss to coat; let marinate in the refrigerator for at least an hour, turning occasionally.
- Heat a large sauté pan over medium-high heat and add the sesame oil.
- Remove the salmon from the bag, reserving the marinade.
- If the filets have skin, place the skin side down in the pan first. Cook until one side of the fish is browned, about, about 2-3 minutes. Flip the salmon and cook until the other side browns, 2 more minutes. You'll be able to remove the skin (if needed) once the fish is flipped.
- Reduce the heat to low and pour in the reserved marinade. Cover and cook until the fish is cooked through, 4-5 minutes.
- Garnish with scallions and sesame seeds.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 354Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 71mgSodium: 749mgCarbohydrates: 17gFiber: 1gSugar: 13gProtein: 28g
Nutrition information is an estimate and may vary per preparation.