Add Spicy Salmon Recipe

Prepare salmon

Pat the salmon fillets dry with paper towels. Season both sides lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper. Let rest at room temperature for 10 minutes while you make the sauce and heat the pan.

Make spicy sauce

In a small bowl combine 2 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 2 tbs sriracha, 2 tbs mayonnaise, 1 tsp honey (or maple syrup), 1 tsp minced garlic, and 1 tsp grated ginger. Whisk until smooth and homogeneous. Taste and adjust heat (more sriracha) or sweetness (more honey) as desired. Reserve about 1/3 of the sauce for drizzling/garnish and keep the rest for glazing while cooking.

Heat pan

Heat a large nonstick or stainless steel skillet over medium-high heat. Add 1 tbs vegetable oil and swirl to coat. The oil should shimmer but not smoke.

Sear salmon

Place the salmon fillets presentation-side down (skin-side down if skin-on) in the hot pan. Press gently for 5–10 seconds to ensure even contact. Sear without moving for 3–4 minutes until the bottom is golden brown and the salmon releases easily. Flip the fillets.

Glaze and finish

After flipping, cook for 1 minute, then spoon or brush about half of the remaining spicy sauce onto the cooked sides and tops of the fillets. Reduce heat to medium-low, cover the pan loosely with a lid (or aluminum foil) for 1–3 minutes depending on thickness: about 2 minutes for 1-inch thick fillets, until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium. If you prefer well done, cook an extra 1–2 minutes. Remove salmon from the pan and let rest for 2 minutes.

Plate and garnish

Place salmon on serving plates. Drizzle reserved sauce over the fillets. Sprinkle sliced green onions and 1 tsp toasted sesame seeds on top. Serve with lime or lemon wedges for squeezing to taste.

Serving suggestions

Serve the spicy salmon over steamed rice, in a grain bowl, with sautéed greens, or alongside a simple salad. Leftovers keep refrigerated up to 2 days in an airtight container.