Blazing Salmon * Recipe

Prepare the marinade

In a medium bowl whisk together soy sauce, honey, sriracha, lime juice, minced garlic, grated ginger, sesame oil and olive oil until smooth and honey is dissolved. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Marinate the salmon

Place the salmon fillets in a shallow dish or resealable bag, skin side down. Pour 3/4 of the marinade over the fillets, reserving about 1/4 for glazing. Turn fillets gently to coat. Marinate in the refrigerator for 20–30 minutes (no longer than 45 minutes to avoid curing the fish).

Bring to room temperature

Remove salmon from refrigerator 10 minutes before cooking to take the chill off; keep reserved marinade covered in fridge until ready to glaze.

Preheat and oil

Heat a large nonstick or cast-iron skillet over medium-high heat. When hot, add 1 tsp neutral oil (or use the olive oil in the marinade) and swirl to coat the pan.

Sear the salmon

Pat excess marinade off the top of the fillets with a paper towel (keep skin and underside moist). Place fillets skin-side down in the hot pan, pressing gently with a spatula for 10 seconds to prevent curling. Cook 4–5 minutes without moving until the skin is crisp and the salmon is cooked about two-thirds of the way through.

Flip and glaze

Carefully flip each fillet and cook 2–3 minutes on the flesh side. In the last 1–2 minutes, brush reserved marinade over the flesh and allow it to bubble and reduce into a glossy glaze. Cook until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium, or longer for desired doneness.

Finish

Remove salmon to a plate and let rest for 2–3 minutes. While resting, if the glaze thickened in the pan, spoon a little over each fillet.

Transfer salmon to serving plates over steamed jasmine rice or mixed greens if using. Sprinkle sesame seeds and sliced green onions over the glazed fillets. Add cilantro if desired and serve with lime wedges for squeezing.