This recipe has the perfect combo of sweet with a little bit of spice, and it is absolutely mouthwatering!
If your not a fish lover, don’t worry! This marinade also works great with Chicken Breast.
- Difficulty: Easy
- Prep Time: 5-10 minutes
- Cook Time: 15-20 minutes
- Yields: 2-4 Servings
Ingredients
- 2-4 Wild Caught Salmon Filets
- ½ cup Honey
- 3 tbsp water
- 2 tbsp Soy Sauce (or Coconut Aminos)
- 2 tbsp Lemon Juice
- 2 tsp Sriracha
- 3 cloves Minced Garlic
- Pinch of Red Pepper Flakes
- 2 tbsp Butter or Ghee
- Sesame Seeds to serve
Salmon Seasoning
- Sprinkle both sides of the salmon with Paprika, Salt, and Pepper before placing into the Nonstick Pan.
Cooking Tools
- Nonstick Pan
- Oven safe dish
Directions
-In a small bowl, combine honey, water, soy sauce, lemon juice, sriracha, minced garlic, and red pepper flakes for marinade. Whisk ingredients together with a whisk or fork until fully combined.
-Next, prepare the salmon.
Pat salmon dry and sprinkle both sides with paprika, salt, and pepper.
-Set stove top on medium-high heat and place butter on the pan to melt.
-Once the butter is melted and the pan is hot, place salmon skin-side up and cook for 3-4 minutes on each side or until flaky.
-Pour marinade mixture into pan with salmon and let simmer for 2-3 minutes. While simmering, use a serving spoon to baste the salmon w/ marinade mixture.
-Next, transfer salmon and marinade into an oven safe dish and broil for 5-8 minutes or until the top is golden brown.
-Baste salmon several times while broiling as well.
-Once the salmon is golden brown, it is ready to serve!
-Serve salmon over a bed of rice or quinoa (drizzling a spoonful of the marinade on top), sprinkle with sesame seeds, and pair with your favorite vegetable!
Tips
-Pat the salmon dry with a paper towel prior to seasoning, this removes excess moisture.
-Coconut aminos or low sodium soy sauce can be used in place of regular soy sauce for a lower sodium content.
-Baste, Baste, Baste! Basting the salmon allows the flavor of the marinade to fully soak into the salmon, leaving much more flavor.
