This sweet and spicy Sriracha-glazed salmon is one of the recipes in the “The Skinnytaste Cookbook: Light on Calories, Big on Flavor” by Gina Homolka at Skinnytaste.com, a fellow food blogger and friend.
The SkinnyTaste Cookbook is a chart-topper cookbook, ranking #2 on the New York Times Best Sellers List currently.
I know Gina many years ago through email exchanges but we only met about two years ago at Disneyland in Anaheim.
Gina came to town and I was too excited that I punctured all four (yes, all four) tires in her hotel parking lot by driving over the one-way car park spikes, totally blind to the “DO NOT ENTER” sign.
We still couldn’t stop laughing about it. But honestly, this is just how I am; totally clumsy, careless, and I simply can’t seem to see or follow instructions. I get too giddy and excited when meeting new friends.
We recently reconnected while I was in New York City. I introduced Gina to the amazing Malaysian food, while chatting and catching up.
I had no doubt that her cookbook would do very well, as I know just how hardworking and dedicated she is. All her successes are not by luck or chance, but her passion, drive, talent, and diligence.
The Skinnytaste Cookbook features 150 amazing recipes: 125 all-new dishes and 25 must-have favorites. All the recipes in the cookbook come complete with calories and nutrition information.
The pictures in the cookbook are gorgeous. I chose to make this salmon because I love the sweet and spicy flavor, plus who can resist Sriracha chili sauce?
The salmon turned out moist, juicy, with the perfect balance of sweetness and heat. I absolutely enjoyed the dish.
Gina is America’s most trusted home cook when it comes to easy, flavorful recipes that are low-calorie and made from all-natural, easy-to-find ingredients.
Pick up a copy of The Skinnytaste Cookbook on Amazon now, or you can win a copy of the cookbook here.
This Recipe Goes Well with:
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Sweet & Spicy Honey Sriracha-Glazed Salmon Recipe
Sweet & Spicy Sriracha-glazed Salmon in the Skinnytaste cookbook. Moist, juicy, and so yummy.
Ingredients
- 1/4 cup reduced-sodium soy sauce or tamari* for gluten-free
- 2 tablespoons honey
- 1 tablespoons rice vinegar
- 1 tablespoon Sriracha sauce to taste
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced garlic
- 1 pound wild salmon fillet, cut into 4 (4-ounce) pieces
- 1 1/2 teaspoons sesame oil
- 2 tablespoons chopped scallions for garnish
Instructions
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In a 1-gallon zip-top plastic bag, combine the soy sauce, honey, vinegar, Sriracha, ginger, and garlic. Add the salmon, toss to coat evenly, and refrigerate for at least 1 hour, or up to 8 hours, turning the fish once.
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Remove the salmon from the bag, reserving the marinade. Heat a large saute pan over medium-high heat ad add the sesame oil. Rotate the pan to coat the bottom evenly and add the salmon. Cook until one side of the fish is browned, about 2 minutes. Flip the salmon and cook until the other side browns, 2 more minutes. Reduce the heat to low and pour in the reserved marinade. Cover and cook until the fish is cooked through, 4-5 minutes.
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Place a piece of salmon on each of 4 serving plates and sprinkle with the scallions.
Recipe Notes
*Read the label to be sure this product is gluten-free.
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Remedios
Rasa – can I bake instead at 425 for 12-15 min?
Rasa Malaysia
Yes you can.
Wanda
Do you know how many Weight Watchers points it is? With Freestyle salmon is Free!
Rasa Malaysia
I am not sure about the WW points.
Ana Lilia
This recipe is amazing! We just finished eating it and it was delicious!!! My husband loved it!!! Can’t wait to make it again! And it’s super easy to make! ??????
Sara
This recipe was absolutely amazing! I usually don’t like to cook salmon on the stovetop because it tends to make the whole house smell, but it was well worth it and I will for sure be making this many times in the future. I served it with sesame noodles and a salad with ginger miso dressing. I also made your kimchi fried rice earlier in the week and was blown away! Thanks for another great recipe!
Cammie Kristy
I made Sriracha salmon recipe tonight for dinner. Oh my goodness. I love this sauce. My husband liked it so much we are having it again tomorrow. I did not have fresh ginger so I just used ground ginger.
Rasa Malaysia
Hi Cammie, thanks for trying this recipe. I am so glad that you liked it.
Lisa
Very good! Family loved it.
Carrie
That was one of the most delicious meals I’ve ever made! Served it with brown rice and bok choy. Do you know what the nutritional info is for it or how many WW+ points it would be? Thank you so much!
Kasey
i commented early today but don’t see it… This recipe is awesome! I am making it with chicke tonight. Any cook time suggestions?
Rasa Malaysia
Chicken, cook longer maybe 8-10 minutes or until cooked through.
Kasey
made this and loved it! Trying it tonight with chicken… Any suggestion for cool time??? Thanks!
Star Johnson
Let’s talk about the term “prep time”. This should include any marination time. Ten minutes is not an accurate representation of “prep” and this was very misleading.
Uyen
I am a Vietnamese but I live in the USA. I really love your recipes,it’s easy and taste really good.
Thank you Bee.
Rasa Malaysia
Hi Uyen, thanks so much for your support, Remember to buy my new cookbook it has a ton of DELICIOUS recipes. https://rasamalaysia.com/easy-asian-takeout/
Michelle
Do I leave the skin on the salmon? And if so, which side to I cook first? Looking forward to trying this recipe! :)
Rasa Malaysia
You can cook the bottom side (skinless part) first. For the skin it’s up to you. I like it but some don’t like it.
Julie
We can’t have any rice products in our diet. Could we substitute regular vinegar for the rice vinegar?
Rasa Malaysia
Yes you can.
Nancy Falkenberg
I went fishing today and caught a lake bass. Can I use it instead of salmon. If so do I need to adjust anything with this recipe. Thanks again Bee.
Rasa Malaysia
Of course Nancy, I think Bass will be great for this sweet and spicy glazed fish recipe.
Huilin
I tried this recipe today (substituted sriracha sauce with lingam’s chilli sauce) and it was delicious! The cooking time for the salmon was spot on. For the first time, I get nicely cooked salmon as I tend to over cook it :s Thanks for sharing this lovely recipe.
Rasa Malaysia
Thanks Huilin, yes Lingham is awesome, much better than Sriracha. ;)
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Of course reading this post and the tires made me laugh, always good times with you Bee!!!
Rasa Malaysia
Thanks Gina!!!
Winnie Fong
May I ask what is “Sriracha sauce”?
Thank you.
Rasa Malaysia
Sriracha is Thai chili sauce. You can use any chili sauce you like.