Honey Sriracha Salmon

Directions

• Step 1 — Prepare the salmon
  
  1. Remove the salmon from its packaging and check for any remaining pin bones. Remove them carefully with tweezers.
  2. Pat the salmon dry with paper towels, paying particular attention to the skin if using skin-on fillets. Removing excess moisture helps the fish develop a beautiful golden crust.
  3. If the fillet is thick, check that the portions are reasonably even in thickness so they cook at a similar rate.
  4. Set aside while preparing the glaze.
  
  Chef's tip: Dry salmon sears better than wet salmon. Avoid salting the fish separately before marinating, as the soy sauce already provides saltiness.
• Step 2 — Make the honey Sriracha glaze
  
  1. In a small bowl, combine the soy sauce, honey, vinegar, Sriracha, grated ginger, and minced garlic.
  2. Whisk until the honey is fully incorporated and the mixture is smooth.
  3. Taste the glaze before adding the salmon. It should have a pleasant balance of sweetness, savouriness, acidity, and chilli heat.
  
  Adjust to your preference:
  
  - Add a little more honey for a sweeter glaze.
  - Add extra Sriracha for more heat.
  - Add a few drops of vinegar if you prefer a brighter, tangier finish.
  
  Chef's tip: Grate the ginger finely so it blends into the sauce rather than leaving large fibrous pieces.
• Step 3 — Marinate the salmon
  
  1. Place the salmon in a shallow dish or food-safe container.
  2. Pour the glaze over the fish, turning the portions gently to coat all sides.
  3. Cover and refrigerate for 15–30 minutes.
  
  For this recipe, a short marinade is sufficient to develop flavour. Because the glaze contains honey and garlic, marinating overnight is unnecessary and can make the exterior overly intense.
  
  Before cooking, lift the salmon from the marinade and let the excess drip back into the dish. Keep the remaining marinade for the sauce, but do not use it uncooked as a finishing sauce. It must be brought to a safe boil before serving.
• Step 4 — Sear the salmon
  
  1. Heat a non-stick skillet or heavy-based frying pan over medium heat.
  2. Add the sesame oil and swirl to coat the bottom of the pan.
  3. Place the salmon in the pan, skin-side down if using skin-on fillets.
  4. Let it cook undisturbed for approximately 3–4 minutes, depending on thickness, until the skin is crisp or the underside develops a golden crust.
  5. Carefully turn the salmon and cook the other side for approximately 1–2 minutes.
  
  The honey in the marinade can brown quickly, so keep the heat moderate. If the glaze begins to darken too rapidly, lower the heat rather than allowing it to burn.
  
  Chef's tip: Avoid repeatedly moving or flipping the salmon. Allowing the fish to sear undisturbed helps it develop colour and release more easily from the pan.
• Step 5 — Add the glaze and finish cooking
  
  1. Reduce the heat to low.
  2. Pour the reserved marinade into the skillet around the salmon.
  3. Bring the sauce to a boil, stirring carefully around the fish. Because the marinade has touched raw salmon, it must be thoroughly cooked before serving.
  4. Let the sauce simmer for approximately 2–4 minutes, spooning it gently over the salmon as it thickens.
  5. Continue cooking until the salmon is just cooked through and flakes easily with a fork. The centre should reach 63°C (145°F) for food safety.
  
  The exact cooking time will depend on the thickness of the fillets. If the sauce thickens before the fish is cooked, lower the heat and add a tablespoon of water to loosen it.
  
  The finished glaze should be shiny and slightly syrupy, clinging to the surface of the fish without becoming too thick or sticky.
  
  Chef's tip: Honey-based sauces can burn easily. Keep the heat low once the glaze is added, and avoid reducing it for too long.
• Step 6 — Glaze and plate
  
  1. Transfer the salmon to warm serving plates.
  2. Spoon the glossy honey Sriracha sauce over each portion.
  3. Sprinkle with chopped parsley, sesame seeds, or sliced spring onions, if desired.
  4. Serve immediately while the salmon is warm and the glaze is glossy.
   
  Serving Suggestions
  
  This salmon pairs beautifully with:
  
  - Steamed jasmine rice to soak up the sweet and spicy glaze.
  - Garlic stir-fried greens, such as bok choy or choy sum.
  - Steamed broccoli or sautéed asparagus.
  - Egg noodles tossed lightly with sesame oil.
  - A fresh cucumber salad to provide a refreshing contrast to the richness of the fish.
  
  For a complete meal, serve the salmon over steamed rice with green vegetables on the side and drizzle the remaining glaze over the rice just before serving.