Spicy Salmon Recipe

Prepare fillets

Pat the salmon fillets dry with paper towels. This removes excess moisture so the skin crisps. Trim any ragged edges so the fillets sit flat.

Season both sides lightly with kosher salt and freshly ground black pepper. Rub 1 tablespoon olive oil evenly over the flesh side and a light brush on the skin so the fillets won’t stick when searing.

In a bowl whisk together 4 tbs sriracha, 3 tbs light soy sauce, 2 tbs honey, 2 tbs fresh lime juice, 2 minced garlic cloves, 1 tbs grated ginger, 1 tsp sesame oil and 1 tbs water (use the water only if the mixture is too thick).

Taste and adjust: add a little more honey if too spicy, or more lime if you want brighter acidity. Reserve 2 tablespoons of the mixture in a separate small bowl for brushing the salmon after cooking (this prevents cross-contamination).

Place the salmon fillets (flesh-side up) in a shallow dish or zip-top bag and pour the remaining marinade over them. Turn to coat. Marinate at room temperature for 15–20 minutes (or refrigerate up to 30 minutes). Do not exceed 30 minutes to avoid 'cooking' the fish with acid.

Heat a large ovenproof skillet over medium-high heat until hot. Add 1 tbs neutral oil and swirl to coat. (If your fillets have skin, keep them chilled until the pan is hot; this helps the skin crisp.)

Place salmon skin-side down in the pan (if skinless, place presentation-side down). Press each fillet gently for 10 seconds so the skin makes full contact with the pan and doesn’t curl. Sear without moving for 4–5 minutes until the skin is deeply golden and crisp and the fish is cooked about two-thirds of the way up the side.

Flip the fillets and cook the flesh side 1–2 minutes more. Spoon 1 tbs reserved glaze over each fillet. If using butter, add 1 tbs to the pan and spoon the melted butter plus pan juices over the fish to gloss the top.

If your fillets are thick and need finishing, transfer the skillet to a preheated 200°C / 400°F oven for 2–4 minutes, checking frequently. Cook to an internal temperature of about 52°C (125°F) for medium-rare or 57°C (135°F) for medium; carryover will raise temperature slightly. Total cook time depends on thickness (rough guide: 8–10 minutes total for 1-inch-thick fillets).

Remove salmon from the skillet and let rest 2 minutes. Brush once more lightly with the reserved glaze just before serving.

Plate the fillets, sprinkle with 1 tbs toasted sesame seeds and 2 tbsp thinly sliced scallions. Serve with lime wedges on the side so diners can squeeze extra freshness over the fish.