Sriracha Soy Salmon
Sriracha Soy Salmon
When you've been together a long time, there comes that inevitable need and desire to stir things up a bit.
Sriracha and I have been together many years now, and while things are still hot, I figure it's time to mix things up -- or rather, mix it up with different things.
Sriracha Soy Salmon Ingredients
Enter this 5-ingredient no-fail marinade that's spicy, not too sweet and perfectly complements salmon.Here's what you'll need for my Sriracha Soy Salmon (serves 2):
2 salmon filets
3 tablespoons soy sauce
1 tablespoon olive oil
1 tablespoon Sriracha
1 teaspoon minced garlic
1 teaspoon honey
Begin by preheating your oven to 450 degrees.Now let's make the marinade. Finely mince your garlic. Now whisk together all five ingredients so that they are evenly incorporated. Pour the marinade over the fish, reserving a few tablespoons to pour on the fish at serving time.Ideally, a plastic bag works best for marinating any meats, poultry or fish.
Place the salmon into the fridge for at least 15 minutes.Now transfer the salmon skin-side down (I often ask the fish monger to remove the skin for me) to a baking sheet.One of my favorite kitchen gadgets (that actually came with my stove) is my broiling pan. I love it for cooking fish because it allows the oils to drip off into the pan below.Place into the oven and let it bake for 10-14 minutes, depending on thickness. You can check if the salmon is done by gently sliding your spatula midway under the filet and lifting it slowly. It will break slightly at its most thickest point, along one of its natural seams, and you can then see if it needs to continue cooking. If it doesn't break too easily, it's still raw.Remove from the oven and plate. I love serving this over steamed spinach, quinoa, or alongside my Sriracha Lemon Roasted Brussels Sprouts.Enjoy!Fieldhouse Fun Fact: I will typically make this meal at least once a week. It's that easy. And it's that good. And good for you!
Soy Sriracha Salmon
Samon with Brussels Sprouts