Sweet ’n’ Spicy Sriracha-Glazed Salmon is bold, glossy, and packed with flavor. Tender salmon is coated in a sticky glaze that balances heat and sweetness, then cooked until perfectly flaky—an easy, weeknight-friendly dish that feels exciting without being complicated.

Recipe information

• YieldServes 4

Ingredients

¼ cup reduced-sodium soy sauce (or tamari for gluten-free)

2 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon Sriracha sauce (or to taste)

1 tablespoon grated fresh ginger

1 tablespoon minced garlic

1 pound wild salmon fillet, cut into 4 (4-ounce) pieces

1½ teaspoons sesame oil

2 tablespoons finely chopped scallions, for garnish

Preparation

Step 1

In a 1-gallon zip-top plastic bag, combine the soy sauce, honey, vinegar, Sriracha, ginger, and garlic. Add the salmon, toss to coat evenly, and refrigerate for at least 1 hour, or up to 8 hours, turning the fish once.

Step 2

Remove the salmon from the bag, reserving the marinade. Heat a large sauté pan over medium-high heat and add the sesame oil. Rotate the pan to coat the bottom evenly and add the salmon. 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. Cover and cook until the fish is cooked through, 4 to 5 minutes.

Step 3

Place a piece of salmon on each of 4 serving plates and sprinkle with the scallions.

Nutrition Per Serving

Calories: 229 Fat: 8.5 g Saturated Fat: 1.5 g Cholesterol: 51 mg Carbohydrate: 12 g Fiber: 0.5 g Protein: 26 g Sugars: 9 g Sodium: 587 mg

Notes

This is perfect served with zucchini noodles. Use a spiralizer or mandoline fitted with a julienne blade to cut the zucchini into spaghetti-like strands, then sauté them with a little sesame oil and garlic for 2 minutes