Ingredients:

  • 1 ½ tablespoons (22.5 ml) low-sodium soy sauce
  • ½ tablespoon (7.5 ml) rice vinegar
  • 1 teaspoon (5 ml) sesame oil
  • 1 teaspoon (5 g) grated fresh ginger
  • 2 teaspoons (10 g) minced garlic
  • ½ teaspoon (1.25 ml) crushed red pepper flakes
  • 1-2 teaspoons (5-10 ml) Sriracha (adjust to taste)
  • 2 teaspoons (8 g) packed light brown sugar (or honey)
  • 2 (6-ounce/170g each) salmon fillets, skin on or off
  • 1 tablespoon (15 ml) vegetable oil

Instructions:

  1. Combine all marinade ingredients in a ziplock bag or bowl. Add salmon fillets, ensuring they are fully coated. Marinate in the refrigerator for at least 30 minutes.
  2. Preheat a skillet over medium-high heat. Add vegetable oil. Once hot, carefully place the salmon fillets in the skillet, skin-side up (if using skin-on salmon).
  3. Cover the skillet and cook for 5 minutes. Reduce heat to medium.
  4. Carefully flip the salmon fillets. Cover the skillet and cook for another 5 minutes.
  5. Remove the lid and cook for an additional 3-5 minutes, or until the salmon is cooked to your desired doneness.
  6. Serve immediately with rice and vegetables.