Honey Sriracha Salmon
This honey sriracha salmon is sweet, spicy and ready in just 15 minutes. Made with a simple glaze and perfectly seared salmon, it’s an easy weeknight dinner packed with flavour.
Servings: 4
Cost: £3 / $4
Equipment
- Large Non-Stick Frying Pan & Tongs
- Small Pot (for sauce)
- Spoon (for basting)
- Sharp Knife & Chopping Board
Ingredients
- 4x 4-5oz/120-150g boneless skinless Salmon Fillets (see notes)
- 1/2 tsp EACH: Garlic Powder, Salt
- 1/4 tsp Black Pepper
- drizzle of Olive Oil, as needed
- 2 tbsp / 1oz / 30g Unsalted Butter
- 1/4 cup / 75g Honey
- 1 tbsp Sriracha, or to taste
- 1 tbsp Light/All Purpose Soy Sauce
- 1 tbsp Fresh Lime Juice
- Sesame Seeds, to serve
- thinly sliced Spring Onion, to serve
Instructions
- In a small pot, combine the honey, sriracha, soy sauce and lime juice, then place to one side.
- Season both sides of the salmon fillets with 1/2 tsp garlic powder & salt and 1/4 tsp black pepper.
- Heat up a drizzle of olive oil in a large non-stick frying pan over medium-high heat. Place the salmon presentation-side-down and fry for around 3mins, or until it builds up a golden crust. Carefully flip over and fry for a further minute.
- Drop in 2 tbsp butter and baste the salmon for 1-2mins, or until the other side starts to turn golden and the salmon is just about cooked through the centre (you can check the sides or peek in the centre to see if it has turned opaque and easily flakes). Remove the salmon and place on a plate to one side, then lower the heat to medium.
- Pour in the sauce and gently simmer and stir until it thickens to a glossy, syrupy consistency (it should only take 1-2 minutes). Adjust seasoning/spice if desired.
- Add the salmon back and coat in the sauce. It should be thick enough to cling to the salmon.
- Serve with sesame seeds and spring onion and enjoy!
Video
Notes
a) Sriracha/Spiciness - 1 tbsp sriracha will give a mild kick. I prefer it this way so everyone can enjoy it, including those who aren't good with spice. If you want more just add 1 tsp at a time AFTER you've mixed everything else in. You don't want it to overpower, so just go easy.
b) Lime Juice Sub - Lime juice works best because it pairs so beautifully with salmon/soy/sriracha and honey. It also gives you the opportunity to serve alongside at the end. However, the main function is to add acidity and cut through the sweetness of the sauce. So rice vinegar/white wine vinegar or apple cider vinegar work fine as a sub.
c) Salmon - Timings will be dependent on the thickness of the fillets. If you're at all in doubt, pull the salmon out the pan early. Keep in mind it'll carry on cooking as it rests and when added back to the pan.
d) Calories - Just the salmon and sauce, divided by 4.
Nutrition
Calories: 368kcal | Carbohydrates: 18.42g | Protein: 41.76g | Fat: 13.83g | Saturated Fat: 4.187g | Polyunsaturated Fat: 1.906g | Monounsaturated Fat: 4.637g | Trans Fat: 0.069g | Cholesterol: 99mg | Sodium: 304mg | Potassium: 777mg | Fiber: 0.2g | Sugar: 17.51g | Vitamin A: 415IU | Vitamin C: 1.4mg | Calcium: 22mg | Iron: 1.06mg