Honey Sriracha Salmon
Servings: 4 people
Calories: 288kcal
This Glazed Honey Sriracha Salmon served with zucchini noodles makes the perfect quick & easy dinner that's as delicious as it is healthy.
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Equipment
Ingredients
- 1 pound salmon filet
- 1/3 cup low-sodium soy sauce
- 3 Tablespoons honey
- 2 Tablespoons Sriracha
- 2 Tablespoons lime juice
- 1 Tablespoon fresh ginger grated
- 1 Tablespoon garlic minced
- 1 Tablespoon sesame oil
- 2 green onions thinly sliced, for garnish
- Sesame seeds for garnish
- Chopped cilantro for garnish
- Lime wedges for garnish
Zucchini Noodles
- 4 medium zucchini spiralized
- 1 Tablespoon sesame oil
- 1 Tablespoon garlic minced
- 1 teaspoon red pepper flakes
Instructions
- In a large, shallow dish, combine the soy sauce, honey, Sriracha, lime juice, ginger, and garlic. Add the salmon, skin side up, and refrigerate for at least 30 minutes, or up to 8 hours.
- Remove salmon, reserving the marinade. Heat a large skillet over medium-high and add the sesame oil. Sear the salmon on one side, about 2 minutes. Flip and cook 2 minutes longer. Reduce heat to low and add reserved marinade. Cover and cook until the fish is cooked through and flakes easily with a fork, 4-5 minutes.
- Remove salmon to a platter and pour any sauce in skillet over top. Garnish with green onions, sesame seeds and cilantro.
Zucchini Noodles (optional)
- To the now empty skillet, heat sesame oil over medium-high heat. Add garlic, red pepper flakes and zucchini noodles. Stir fry for 3 to 5 minutes until noodles are al dente.
Notes
How to make ahead + store
- Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet on the stove, or in the microwave.
Nutrition
Calories: 288kcal | Carbohydrates: 16g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 778mg | Potassium: 1131mg | Fiber: 2g | Sugar: 14g | Vitamin A: 645IU | Vitamin C: 41.1mg | Calcium: 52mg | Iron: 2.1mg