Honey Sriracha Salmon
Pan Fried Salmon Fillets glazed in a Homemade Sriracha Honey Sauce - Quick meals don't come more delicious than this!!
Cost: £3 / $4
- 4x 7oz/200g Skinless Salmon Fillets (brought to room temp)
- 1/2 tsp each: Garlic Powder, Salt (plus more to season sauce if needed)
- 1/4 tsp Black Pepper (plus more to season sauce if needed)
- 1/4 cup / 70g Honey
- 2 tbsp / 1oz / 30g Unsalted Butter
- 1 tbsp Sriracha
- 1 tbsp Light/All Purpose Soy Sauce
- 1 tbsp Fresh Lime Juice (save wedges to serve)
- Olive Oil, as needed
- Lime Wedges
- Sesame Seeds
- Spring/Green Onion, sliced
In a small pot combine 1/4cup/70g honey and 1 tbsp sriracha, lime juice and soy sauce. Taste for seasoning/preference and adjust accordingly.
Season both sides of your salmon fillets with 1/2 tsp garlic powder & salt and 1/4 tsp black pepper. Rub into skin.
Heat up a drizzle of olive oil in a non-stick frying pan over medium-high heat. Place in salmon up-side-down and fry for 3mins, or until golden. Carefully flip over and make space for butter.
Drop in 2 tbsp butter and baste the salmon for 1-2mins, or until the other side starts to turn golden. By this point the salmon should be close to cooked through, but not fully. Just nice and golden on the outside. You can tell when the salmon starts to flake. Also look at the sides. If the salmon is cooked to your liking after basting in butter remove from pan.
Pour in honey sriracha sauce and lower heat to a medium. The sauce will thicken fairly quickly, just spoon over salmon until it does and the salmon is cooked to your liking.
Serve salmon fillets over rice, garnished with sesame seeds and spring onion and served with an extra squeeze of lime juice. Spoon over sauce and enjoy!
a) Sauce Preference - 1 tbsp sriracha will give a gentle kick. If you want more just add it 1/2tsp at a time AFTER you've mixed everything else in. You don't want it to overpower, so just go easy. If you find the sauce too sweet add a touch more lime juice and/or soy sauce. Soy sauce will add a mild saltiness and deepen the flavour, lime juice will add acidity.
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) Perfectly Cooked Salmon - You want the salmon still slightly deep pink and soft in the centre when you add the sauce, because it will carry on cooking. As mentioned, if you find yourself with cooked salmon before the sauce is added, just take it out and reduce down the sauce without it. Also, if you want the salmon more medium-rare anyway, take it out after basting. Timings will depend on the thickness of the salmon. It's a fairly quick process so just be vigilant.
d) Garlic Powder - Garlic goes beautifully with all the ingredients in this dish. I use garlic powder so you can season the salmon without having to use fresh. However, if fresh garlic is all you have just season the salmon with salt/pepper and fry 1 minced clove in the butter.
e) Calories - Just the salmon and sauce, divided by 4.
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