Honey Sriracha Salmon

Salmon is a quintessential weeknight dinner that I am constantly looking for ways to enhance. I have been making this recipe for years now and it always hits the spot, served alongside any grain this honey sriracha glazed salmon is, to quote my roommate “the perfect amount of sweet and spicy with a little kick at the end.”

This recipe came to me sometime in college when I was procrastinating studying and looking up recipes (my go to form of procrastination to this day). It is inspired by a recipe I found on some NYTimes cooking listicle of 57 weeknight salmon recipes, or something like that.

Anyway it is the perfect simple & delish weeknight dish you don’t want to pass up. It is for sure in my heavy rotation and I’m always testing out new things to add. There is a learning curve with this recipe, you can amend it in so many ways! Have fun with it, it’s one of the best!

Ingredients (for two pieces of salmon like photographed)

~you want equal portions of sriracha, honey and soy sauce - I usually use a little less than 1/4 cup each

-2 tbsp Silan

-2 tbsp sesame oil

-2 tbsp sesame seeds

-1/2 of a lemon juiced

~ about a knuckles worth of ginger chopped or grated

-1 clove garlic also chopped grated or pressed

~if you have rice vinegar and or Mirin add 1 tbsp of each but don’t go out and buy it for this

Instructions - -Mix all sauce ingredients together ****taste to see if you like it! If it’s too spicy add more honey, if it’s not salty enough either add some salt or more soy sauce, if it’s not the right amount of tangy add the second half of the lemon, use your judgement here before the sauce touches raw salmon! -once you approve of the sauce put salmon in the bowl skin side up, shake around and marinate for a bit, the longer the better but you can also grill it right away too if you want! I like to let it sit for an hour usually -when you’re ready to cook it can be cooked in the oven or on the stove -on the stove, heat a pan on high heat, wait until the pan is hot to put the salmon on the pan, skin side down, let it sizzle a bit before pouring the sauce over it, let the sauce start to bubble and reduce, when it begins to reduce and thicken, lower the heat to medium high. spoon sauce drizzling over the top, after about 3-5 min on the first side side, flip gently and press the flesh down with a spatula, let cook for three min, continuing to drizzle. It should be done by then but you can check the doneness by flaking off a piece of the salmon. -once the fish is cooked, remove it from the pan and continue to reduce the sauce for another to couple minutes -pour over the fish after