My modifications from the original recipe are:
- I used my favorite frozen ginger by Dorot and defrosted the 2 cubes in the microwave for 8 seconds on high (I also use a little less ginger then the recipe calls for because it’s not a flavor my husband loves that much)
- I also used my favorite pre-peeled garlic.
- I halved the recipe since I was only making it for 2 but it calls for 4 pieces/servings of salmon
- I didn’t have the foresight to make the marinade far ahead of time so I just let it marinate for half hour
- A splatter screen is helpful just to cut down on any potential mess on the cooktop.
I know my final result is slightly burnt looking but I swear that a) I’m not a bad cook and don’t usually burn food and b) it tasted fine!
I served it with a vegetable on the side and brown basmati rice. Happy eating!
ingredients put together in a plastic bag over a bowl
- 1/4 cup reduced-sodium soy sauce (or tamari* for gluten-free)
- 2 tablespoons honey
- 1 tablespoons 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
- 1 1/2 teaspoons sesame oil
- 2 tablespoons finely chopped scallions, for garnish
- 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.
- Remove the salmon from the bag, reserving the marinade.
- Heat a large saute pan over medium-high heat ad 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, 4-5 minutes.
- Add scallion to garnish.