Spicy Salmon Recipe

Prepare salmon

Pat salmon fillets dry with paper towels. Check for pin bones and remove with tweezers if present. Season both sides lightly with kosher salt (about 1/4 tsp per fillet) and black pepper.

Make marinade

In a medium bowl, whisk together soy sauce, sriracha, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and the juice of half a lime (reserve the other half for serving). Taste and adjust heat or sweetness: add more sriracha for heat or a touch more honey to balance.

Marinate salmon

Place salmon in a shallow dish or resealable bag and pour 3/4 of the marinade over the fish, reserving about 1/4 of the marinade for basting/finishing. Turn fillets to coat evenly. Marinate in the refrigerator for 20–30 minutes (no longer than 45 minutes to avoid 'cooking' the fish with acid). Remove salmon from fridge 10 minutes before cooking to come toward room temperature.

Preheat pan or oven

Decide whether to pan-sear or roast: For pan-sear, heat a large nonstick or stainless-steel skillet over medium-high heat with 1 tsp neutral oil. For oven, preheat to 425°F (220°C) and line a baking sheet with foil or parchment; brush with a little oil.

Cook salmon (pan-sear method)

When the pan is hot and oil shimmering, place salmon fillets skin-side down if skin-on. Press gently for 10 seconds to ensure even contact. Cook without moving 4–5 minutes until skin is crisp and the fish is cooked about two-thirds of the way up the side. Flip carefully and spoon a tablespoon of the reserved marinade over each fillet. Add 1 tsp butter to the pan (optional) and cook 1–2 more minutes until salmon reaches an internal temperature of 125–130°F (51–54°C) for medium-rare to medium. Remove from heat and let rest 2–3 minutes; carryover will finish cooking.

Cook salmon (oven-roast method)

Place marinated fillets on the prepared baking sheet, skin-side down. Brush with a little of the reserved marinade. Roast in the preheated oven 8–12 minutes depending on thickness (about 8–10 minutes for 1-inch thick fillets) until internal temperature is 125–130°F (51–54°C) for medium-rare to medium. If you want a glaze, broil for the last 1–2 minutes while watching closely to caramelize the top.

Finish & rest

Once cooked, transfer salmon to a plate and spoon any pan juices over the top. Let rest 2–3 minutes before serving.

Make spicy mayo

In a small bowl, stir together mayonnaise and gochujang (or extra sriracha) until smooth. Taste and adjust: add a tiny splash of lime juice if you want brighter acidity. If the mayo is too thick, thin with 1/2 tsp warm water at a time.

Plate and garnish

Place each salmon fillet on plates. Drizzle or pipe spicy mayo over the top. Scatter thinly sliced scallions, toasted sesame seeds, and chopped cilantro over the fillets. Finish with a small drizzle of toasted sesame oil and serve with lime wedges on the side so diners can squeeze fresh lime over the fish.

Serving suggestions

Serve the spicy salmon with steamed rice, quinoa, or a simple green salad. Leftover reserved marinade that did not touch raw salmon can be warmed and drizzled; discard any marinade that contacted raw fish.