Sriracha Salmon
I like to get feedback from my readers (all comments are welcome). My blog isn’t just about me but about what you guys want to see. A friend of mine asked me to post a recipe covering two criteria: one) he had to recognize the ingredients (he was obviously not a fan of my Coconut Chia Pudding), two) it had to be easy to make. I always considered my recipes to be pretty simple but apparently I was mistaken!
You know who are…this one’s for you!
I present my (highly requested) Sriracha Salmon. This recipe has 6 ingredients including the salmon and it has very few steps involved. The results are incredibly flavorful and spicy. (Please note: if you do not like spicy food this recipe is not for you).
I have also included substitutions for these ingredients so you don’t have to make any trips to the grocery store. I encourage you to start “building” some staple ingredients in your pantry. This will allow you to create more recipes “on the fly” without having to run to the store every night.
The most important ingredient (besides the salmon) is sriracha – there is no real substitute for this one. I mean the recipe is called “Sriracha Salmon.”
Next ingredient is sambal oelek which is a chile sauce. You can omit it if you do not have it.
Then there’s honey. Feel free to substitute agave nectar, white sugar or brown sugar.
For acidity we use rice vinegar. This can be substituted with white wine vinegar, apple cider vinegar or lemon juice.
Last ingredient is soy sauce. You can use gluten-free soy sauce or tamari.
Not only is this recipe easy but now you have more options. Now all you have to do is sear the salmon filet on both sides, pour the sauce on top and finish it in the oven. Really that’s it. Really!
I like to garnish the Sriracha Salmon with chopped cilantro, scallions or chives. It goes really nicely with brown rice or couscous. It’s easy to make, spicy and always come out flawless.
Prep Time
2 min.
Cook Time
10 min.
Total Time
12 min.
Ingredients
1 tbsp sriracha
1 tsp sambal oelek
1/2 tbsp rice vinegar
1/2 tbsp honey
1/2 tbsp soy sauce
8 oz salmon, skin-off
non-stick cooking spray
optional: 1 tbsp chopped cilantro or scallions
Cooking instructions
Preheat oven to 350°F.
Combine sriracha, sambal oelek, rice vinegar, honey and soy sauce. Set aside.
Season salmon filets with salt and pepper
Heat a sauté pan over medium-high heat. Spray with non-stick cooking spray.
Once the pan is very hot, place the salmon skin side up in the pan and cook for 2 minutes.
Flip the salmon over, skin side down.
Cover the filet with the sauce.
Place the sauté pan in the oven to finish cooking the salmon, 3-4 minutes (for medium temperature)
Garnish with chopped cilantro or scallions
