Sriracha Lime Salmon

Sriracha Lime SalmonI think I’m going to put one of those signs in my house that says “Gone Fishin”. Have you seen those? Then when people come over they’ll say, “Oh, does your husband fish?” And I’ll say, “Nope, that’s for me.”

That’s right, I’m the fisherwoman of this family. The hook-baiting, line-casting, lure-rigging, fish-gutting kind. My husband? He’s the trout farm kind. Which is still a constant debate in our house. I absolutely refuse to call the trout farm actual fishing. But he insists it counts. (It really doesn’t.)

Sriracha Lime Salmon

My Pops taught me to fish. And I love it. We do stream and lake fishing, but Pops used to go deep sea fishing with his dad. He has some fun stories but I love when he tells about the time he caught a big fat salmon off the coast of California. For anyone who doesn’t know much about fishing, that salmon was lost. Salmon belong up near Alaska. That poor fish must’ve been really homesick. But my dad says he’s never tasted a better salmon in his life.

Sriracha Lime Salmon

I absolutely love salmon. Steamed, grilled, baked – I’ll take it any way I can get it. In this case, marinated and then pan-seared to juicy, flakey perfection and topped with a spicy-sweet-citrusy sauce. oh-my-gosh-so-good!  If you’ve got super sensitive taste buds to spicy foods (like my sister who can’t even stomach a few chili flakes), then you miiiiight wanna skip the sauce on this salmon dish. But! If you can handle a little heat,  you will LOVE the sauce! Be sure to top it off with plenty of cilantro. Mmmmmmmm cilantro.

Sriracha Lime Salmon

Sriracha Lime Salmon
 
Prep time
Cook time
Total time
 
Juicy, pan-seared salmon with a spicy and tangy sauce! An easy and healthy 30 minute meal!
Author:
Recipe type: Main Dish
Cuisine: Asian
Serves: 4
Ingredients
  • 4 salmon fillets
marinade
  • 2 teaspoons olive oil
  • 1 tablespoon lime juice
  • ½ teaspoon chili powder
  • 1 teaspoon minced garlic
  • ¼ teaspoon black pepper
sauce (***see note***)
  • 1 tablespoon lime juice
  • 1 tablespoon sriracha (hot red chili sauce that can be found in the Asian section)
  • ¼ teaspoon garlic powder
  • 1 tablespoon honey
  • t tablespoons cilantro, roughly chopped
Instructions
  1. Whisk together all marinade ingredients. Place salmon and marinade in a zip lock bag , seal, and chill 30 minutes or overnight.
  2. Remove salmon from bag and discard marinade. Spray a nonstick pan or skillet with cooking spray and cook salmon over medium-high heat 6-8 minutes on each side until salmon begins to blacken very slightly and is flakey (falls apart easily when touched with a fork). If salmon has skin on, carefully peel skin off after cooking and discard.
  3. While the salmon is cooking, whisk together sauce all sauce ingredients except for cilantro. Heat in a small sauce pan over medium heat and bring to a boil, then reduce to a simmer. When salmon is cooked, drizzle sauce over salmon and sprinkle with chopped cilantro. Serving suggestion: serve with cooked rice or steamed vegetables.
Notes
***There will not be a lot of sauce, it is strong and has a lot of flavor so you only need a little bit for each fillet. However, if you know that you are a sauce-lover and think you can handle the heat, double the sauce!

 

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  1. says

    I make salmon often, and this recipe looks like such a great way to change things up! I’m not sure if my kids would be into the spice, but I would absolutely love this. :)

  2. Rachel says

    This was delicious!! The marinade was exactly what my typically boring salmon needed. I doubled the sauce – it was wonderful. Thank you for a flavorful and easy recipe.

  3. says

    Excellent recipe! My wife and I love salmon, but the salmon made from recipe was the first of which she finished her entire portion. Will definitely keep this for the future.

    • Tiffany says

      Thank you so much Eric, I’m so glad you and your wife enjoyed this recipe! My husband doesn’t normally like fish but he will eat a whale if I prepared it the same way I make this salmon ;) Thanks!

  4. patty says

    Omgosh, You are too Funny!! hahahaha. I am as much a salmon Lover as You !! I do not fish but know how to get it at the market. I am the Griller in my house, and your recipe is right up my alley. As I type this, my bottle of Sriracha sauce is within arms length, I just got through making a Peach 5 spice salsa with it, from Allrecipes. Outstanding!!
    Here is the link if you’re interested, http://allrecipes.com/Recipe/California-Fusion-Peach-Salsa/?prop31=4. I was looking for another way to make salamon this weekend and I just found it! Thanks so Much Tiffany! Have a Terrific summer! :)

  5. Lairel says

    I just finished eating this for dinner and it was absolutely amazing. I was a little nervous because as much as I love some heat, I’ve never been able to do much sriracha. With everything else in there it was just right amount of spice! All these flavors compliment each other so well, and I especially love the cilantro with it. Also, the only honey I had on hand was some wildflower honey that had cinnamon in it that I had picked up at a farmers market. I wasn’t sure how cinnamon would go in this dish, but it was still absolutely delicious!

    • Tiffany says

      I’m so glad you liked this recipe Lairel! The lime and cilantro balance out the sriracha so well I think!