Sweet & Spicy Honey Sriracha Salmon

🧂 Ingredients

• 1/4 cup reduced-sodium soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp Sriracha sauce

  or more or less, to taste
• 1 tbsp grated fresh ginger

  or 1 scant tsp ginger powder
• 1 tbsp minced garlic
• 1 lb skin-off salmon fillet, cut into 4 (4-ounce) pieces
• 1 1/2 tsp sesame oil
• 2 tbsp thinly sliced green onions

  for garnish

Instructions

• 1 In a 1-gallon zip-top plastic bag, combine the soy sauce, honey, vinegar,
  Sriracha, ginger, and garlic.
• 2 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.
• 3 Heat a large saute pan over medium-high heat ad add the sesame oil. Rotate the
  pan to coat the bottom evenly and add the salmon.
• 4 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.
• 5 Cover and cook until the fish is cooked through, 4-5 minutes.
• 6 Place a piece of salmon onto a bed of rice and sprinkle with the green onions
  before serving.

Nutrition Info