Ingredients

The following ingredients have 4 Servings
  • 1 ¼ lbs. salmon fillet (wild and fresh)
  • ¼ cup honey
  • ¼ cup olive oil
  • 2 Tbsp. soy sauce (gluten-free)
  • 1 Tbsp. rice wine vinegar
  • 1 - 2 tsp. Sriracha sauce*
  • 1 clove garlic (crushed)
  • ½ tsp. fresh grated ginger or ginger paste
  • 1-2 Tbsp. olive oil for cooking
  • Sesame seeds (optional)
  • Cilantro (optional)
  • New! Get this recipe in Meal Plan #4

Instruction

  • Cut salmon fillet into four 5 oz. portions.
  • In a medium-sized bowl combine honey, olive oil, soy sauce, vinegar, garlic, ginger and Sriracha sauce. Whisk until smooth.
  • Place salmon fillets in a gallon-sized Ziploc bag and add 2/3 of the marinade. Reserve the remaining 1/3 of the marinade for glazing salmon at the end.
  • Marinate salmon for 15-30 minutes.
  • Add enough olive oil to lightly coat the bottom of a medium-large skillet.
  • Cook salmon over medium heat, flesh side down, for 3-4 minutes. Make sure not to overlap the fillets. (You may have to cook salmon in batches.)
  • Flip fillets and continue cooking for an additional 3-4 minutes, or until salmon flakes easily with a fork or the internal temperature reaches 145 degrees Fahrenheit.
  • Serve salmon with reserved marinade, toasted sesame seeds, and cilantro.  Enjoy!  Get this recipe in Meal Plan #4.