Recipes

Sriracha Glazed Salmon

J. loves spicy. Jalapeños, habañeros, hot sauce – and especially Sriracha. For his birthday this past year, I bought him The Sriracha Cookbook by Randy Clemens.  I figured if I was going to put Sriracha on my own food, I might as well follow a recipe and be able to compliment flavors of what I’m cooking it with (as opposed to just tasting HOT and spicy!)

The first recipe he choose for us to make was the Sriracha Glazed Salmon. I made a few tweaks to the recipe based off items I knew almost always had on hand in my fridge and pantry.

Sriracha Glazed Salmon

  • 2 salmon fillets (I usually do around 6 oz each)
  • 3 TBSP Sriracha
  • 1/2 cup light brown sugar
  • 1/4 cup soy sauce (I’ll also use teriyaki sauce if I don’t have soy sauce)
  • 2 tsp minced garlic (or 1 clove of garlic minced yourself)

Side note: I like making the full amount of sauce for extra glaze for this recipe. I’ll drizzle some of the extra over veggies – the sauce on broccoli is delicious! (If you don’t want to put it on anything else but the salmon, you can cut the recipe in about half)

Mix everything other than the salmon together in a bowl. I put about 2 Tablespoons of the glaze on top of each salmon fillet and let it marinate for a couple minutes while my skillet warms to medium heat.

Now – I hate fish skin, I want nothing to do with it and usually ask a grocery store employee to trim it for me when I buy it. So the way I am cooking this is to allow me to flip the fish and easily strip the skin off the bottom while it cooks on the other side. If you like crispy fish skin, I would flip these directions and cook skin side up first and then flip and crank the heat up in your skillet at the end.

Spray the skillet with non-stick spray and put the salmon skin side down. Let this cook for about 3-4  minutes. Spoon another 2 TBSP of the glaze on top of each fillet before flipping. Keep an eye on the glaze and turn down the heat if necessary so the glaze doesn’t burn. Once flipped, you can easily peel the skin off the bottom of the fish. Let the salmon cook for about another 5 minutes – this will create a nice color and cooked on glaze at the top of the fish. I put another Tablespoon of the glaze and flip over once more for just a final minute to get some of that glaze where the skin was before.

Salmon is a great fatty fish, so this sauce is really a great compliment because it isn’t heavy. The brown sugar and sriracha compliment each other very well for a spicy sweet dinner. This goes great with broccoli or other Asian stir fry vegetables, and rice!

Until next time!

–BrunchBabe

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