- 6 cloves garlic, minced
- 2 tablespoons low-sodium soy sauce
- ¼ cup honey
- juice of 1 lime, about 1 ½ tablespoons
- ½ teaspoon fresh ground black pepper
- 2 teaspoons dry Sriracha seasoning, more or less to taste
- ½ tablespoon vegetable oil
- 4 salmon fillets, skin-on or off
- chopped fresh parsley for garnish
- lime wedges for serving
Combine the garlic, soy sauce, honey, lime juice, and black pepper in a small bowl. Stir to combine. Set aside.
Sprinkle the tops of the salmon fillets with the Sriracha seasoning.
a large non-stick skillet over medium-high. Add the vegetable oil and
heat until shimmering. Add the salmon, seasoned side down. Cook for 4-5
minutes or until the salmon is seared. Reduce the heat to medium, turn
the fillets and add the honey lime sauce to the pan. Cook the salmon for
3-4 minutes basting with the sauce. Turn the fillets and cook for
another few minutes until cooked through. The salmon will flake easily
with a fork when done.
the salmon from the skillet to a serving plate. You can cook the sauce a
few more minutes to reduce, thicken and caramelize if desired taking
care not to burn. Spoon the sauce over the salmon and serve immediately.
Garnish with parsley and serve with lime wedges.
Recipe courtesy of Saving Room for Dessert