A long-time favorite recipe from the first SkinnyTaste cookbook.
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon Sriracha
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 6-oz skin-on salmon fillets (this marinade is good for as many as 6)
- neutral oil, such as grapeseed
- Mix together the soy sauce, honey, vinegar, and Sriracha in a large bowl. Add the garlic and ginger and stir to combine. Add the salmon fillets and turn to coat. Refrigerate for at least 30 minutes and up to 2 hours (longer might be OK, but I’ve never tried.)
- Preheat the broiler to high for at least 10 minutes. Remove salmon from marinade, and pat skin dry using paper towels or a dish towel. Rub an oven-safe pan—I like these sizzle pans—with a small amount of oil. Place salmon fillets on pan skin-side down. Place under the broiler for 5 minutes.
- Meanwhile, heat a large skillet over medium heat. (If you are cooking as many as 6 fillets, you’ll want to heat 2 skillets.) After the 5 minutes under the broiler—or when the fish is looking nicely caramelized on top—turn the heat under the skillet to high, add a small amount of oil to coat the bottom of the pan, carefully transfer the fillets from the sizzle pan to the skillet, lower the heat to medium, and cook for about 1 minute or until the skin is crisp. Transfer fillets to a plate to rest for 1 minute before serving.
- Category: Dinner
- Method: Broiler, Stovetop
- Cuisine: Asian
Keywords: ginger, soy, spicy, broiled, salmon