Ingredients:

  • 2 (6-ounce/170g) salmon fillets, skin on or off, pin bones removed
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons honey
  • 1 tablespoon sriracha hot sauce
  • 1 tablespoon soy sauce (low sodium preferred)
  • 1 teaspoon rice vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon ginger, grated (or 1/4 tsp ginger powder)
  • 1/4 teaspoon sesame oil
  • Sesame seeds (optional)
  • Chopped green onions (optional)

Instructions:

  1. Whisk together the honey, sriracha, soy sauce, rice vinegar, minced garlic, ginger, and sesame oil in a small bowl until well combined.
  2. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
  3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper (optional). Place the salmon fillets on the baking sheet, skin-side down (if skin-on). Brush the salmon fillets generously with half of the Sriracha Honey Glaze. Bake for 12-15 minutes, or until the internal temperature reaches 145°F (63°C) and the salmon flakes easily with a fork. During the last 2-3 minutes of baking, brush with the remaining glaze.
  4. Heat olive oil in a large skillet over medium-high heat. Place the salmon fillets in the skillet, skin-side down (if skin-on). Sear for 4-5 minutes, or until the skin is crispy and golden brown. Flip the salmon fillets and cook for another 3-4 minutes, or until the internal temperature reaches 145°F (63°C). During the last 2-3 minutes of cooking, pour the Sriracha Honey Glaze over the salmon, ensuring it's evenly coated.
  5. Sprinkle with sesame seeds and chopped green onions (if using). Serve immediately.