Honey Sriracha Salmon (Easy 20-Minute Recipe)
Cooked in a sweet & spicy glaze that pairs perfectly with rice and veggies, this salmon is perfect for weeknight dinners or a quick lunch!
- Prep time
- 5 min
- Cook time
- 14 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 salmon filets
- 3 baby bok choy
- 1/4 tsp salt
- 1 tbsp neutral oil
- 1 green onion (optional (garnish))
- 1 tsp sesame seeds (optional (garnish))
- 2 tbsp Sriracha
- 2 tbsp water
- 2 garlic cloves (minced)
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1/4 tsp pepper
Instructions
- 1
Combine the marinade ingredients: sriracha, honey, garlic, soy sauce, mirin, pepper, and water. Optional: I usually add a pinch of msg!
- 2
Wash and cut your veggies, if you're making any. I'm using bok choy cut in half lengthwise. Sprinkle just a tiny bit of salt.
- 3
Pat the salmon dry and lightly salt on both sides.
- 4
Add a little oil to a saute pan over medium high heat. Sear the bok choy flat-side down until it is slightly charred, about 2 minutes.
- 5
Remove the bok choy and reduce the heat to medium. Add a little more oil and sear the salmon filets.
- 6
Flip the salmon over after 2-3 minutes, then add the marinade directly into the pan.
- 7
Spoon the marinade over the salmon as it thickens. Add the bok choy back to the pan.
- 8
Cover, reduce the heat to medium-low, and cook for 3-4 minutes (or until salmon is cooked to your liking).If you are inexperienced with cooking fish, use a thermometer! Aim for 125–130°F (52–54°C) for medium, which is what I recommend. If you prefer well done, cook to 145°F (63°C). Also keep in mind that salmon will continue to cook while resting.
- 9
Serve with rice, top with sesame seeds and chives for garnish, and enjoy!