Sriracha Glazed Salmon Recipes

SRIRACHA GLAZED SALMON

Steps:

• Pat-dry the salmon fillets with a paper towel. Drizzle with a small amount of extra virgin olive oil on both sides of each filet. Season each fillet with kosher salt, ground black pepper, and ground ginger. Make sure to gently press the seasoning onto each filet.
• In a large skillet, heat 2 tbsp of extra virgin olive oil on medium-high. When the oil is fully heated, sear the fillets on both sides until golden brown (about 2 minutes on each side).
• Remove the fillets from the skillet and place them on a plate or sheet pan. Turn the heat down to medium heat. Add the chopped onions and bell peppers and saute until soft (about 5 minutes).
• Add the minced garlic. Cook until fragrant (about 1 minute). Add the Sriracha, honey, water, and rice wine vinegar. Mix until well combined. Bring the glaze to a simmer and allow it to reduce by ¼ (about 3 - 5 minutes)
• Add the fillets back into the pan. Baste the fillets in the sauce until they reach 145°F internally. Remove the pan from the heat and garnish with chopped scallions. Serve with your favorite sides and enjoy!

SRIRACHA GLAZED SALMON

Steps:

• In a large, shallow dish, combine the soy sauce, honey, Sriracha, vinegar, ginger, and garlic. Add the salmon, skin side up, and refrigerate for at least 30 minutes, or up to 8 hours.
• Remove salmon, reserving the marinade. Heat a large saute pan over medium-high and add the sesame oil. Sear the salmon on one side, about 2 minutes. Flip and cook 2 minutes longer. Reduce heat to low and add reserved marinade. Cover and cook until the fish is cooked through and flakes easily with a fork, 4-5 minutes.
• Remove salmon to a platter and pour any sauce in skillet over top. Garnish with green onions.
• To the now empty skillet, heat sesame oil over medium-high heat. Add garlic, red pepper flakes and zucchini. Stir fry for 3 to 5 minutes until garlic is cooked and noodles are al dente.

MISO-SRIRACHA GLAZED SALMON

Steps:

• Preheat the broiler.
• In a small nonreactive mixing bowl, combine the oil, brown sugar, soy sauce, miso paste, Sriracha, and garlic.
• Spritz the broiling pan with nonstick cooking spray. Place the salmon on the pan and broil 6 inches from the flame, basting the fish twice. Broil until the fish flakes easily at the center of the fillet, 9 to 10 minutes. Serve atop steamed rice. Garnish with green onions.
• Replace the steamed rice with a mountain of Sriracha and SPAM Fried rice (page 75) and a friendly pile of Sriracha Slaw (page 47).