Honey Sriracha Salmon Recipe by fenway
Cooking Instructions 10 minutes 1 In a small bowl mix together honey, sriracha sauce, soy sauce, lemon juice, garlic, and 1/2 the green onion. Set aside. 2 Salmon should be taken out of the refrigerator and allowed to sit 20-30 minutes to come to room temperature. Season fish. 3 To a skillet on medium high heat, add oil and sear both sides of fish. About 4-5 minutes per side. I usually cover the skillet to minimize the splattering oil and to help cook. When internal temperature reaches 100-110°F remove fish to a plate. 4 Turn off heat and add sauce to the skillet. It will begin to boil immediately. Add the butter and stir in. If the sauce needs to be thickened turn the heat back on and bring to a boil and cook until the desired thickness is achieved. Turn off heat and add the salmon back to the skillet. Spoon sauce over the fish. 5 Plate salmon and drizzle sauce over the fish and garnish with green onion or chives. I served the salmon over rice with grilled vegetables. Serve and enjoy. 1 In a small bowl mix together honey, sriracha sauce, soy sauce, lemon juice, garlic, and 1/2 the green onion. Set aside. 1 In a small bowl mix together honey, sriracha sauce, soy sauce, lemon juice, garlic, and 1/2 the green onion. Set aside. 2 Salmon should be taken out of the refrigerator and allowed to sit 20-30 minutes to come to room temperature. Season fish. 2 Salmon should be taken out of the refrigerator and allowed to sit 20-30 minutes to come to room temperature. Season fish. 3 To a skillet on medium high heat, add oil and sear both sides of fish. About 4-5 minutes per side. I usually cover the skillet to minimize the splattering oil and to help cook. When internal temperature reaches 100-110°F remove fish to a plate. 3 To a skillet on medium high heat, add oil and sear both sides of fish. About 4-5 minutes per side. I usually cover the skillet to minimize the splattering oil and to help cook. When internal temperature reaches 100-110°F remove fish to a plate. 4 Turn off heat and add sauce to the skillet. It will begin to boil immediately. Add the butter and stir in. If the sauce needs to be thickened turn the heat back on and bring to a boil and cook until the desired thickness is achieved. Turn off heat and add the salmon back to the skillet. Spoon sauce over the fish. 4 Turn off heat and add sauce to the skillet. It will begin to boil immediately. Add the butter and stir in. If the sauce needs to be thickened turn the heat back on and bring to a boil and cook until the desired thickness is achieved. Turn off heat and add the salmon back to the skillet. Spoon sauce over the fish. 5 Plate salmon and drizzle sauce over the fish and garnish with green onion or chives. I served the salmon over rice with grilled vegetables. Serve and enjoy. 5 Plate salmon and drizzle sauce over the fish and garnish with green onion or chives. I served the salmon over rice with grilled vegetables. Serve and enjoy. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cheesy herb garlic bread Smothered Beef Patties Mexican chili Honey garlic chicken Turkey a la King Cheesy herb garlic bread Smothered Beef Patties Mexican chili Honey garlic chicken Turkey a la King Tofu & Wakame Salad Peanut & sesame Brittle Potato stacks Chocolate Chip Cup Cake Fish🐟 Rolls Peas & Peppers Hearty Quiche Maple miso dressing Japanese Red Radish Pickles Palak and moong dal shorba Tomato soup and Fried Egg -Bread Tofu & Wakame Salad Peanut & sesame Brittle Potato stacks Chocolate Chip Cup Cake Fish🐟 Rolls Peas & Peppers Hearty Quiche Maple miso dressing Japanese Red Radish Pickles Palak and moong dal shorba Tomato soup and Fried Egg -Bread