Salmon with Honey, Ginger and Chili Sauce
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
Sweet and spicy, this salmon combines simple ingredients for a simply scrumptious meal.
For the Fish
  • 4 skinless salmon fillets
  • 1 tbsp canola oil
  • ¼ tsp sea salt
  • ¼ tsp cracked black pepper
  • scallions for garnish (optional)
For the Sauce
  • 2 tbsp rice vinegar
  • 4 tbsp low-sodium soy sauce
  • 3 tbsp honey
  • 1 tbsp canola oil
  • 2 tbsp sambal oelek (chili paste)
  • 4 cloves garlic, minced
  • ¼ tsp fresh ginger, grated
  • ½ tsp arrowroot powder
  1. Start by making sure the salmon is dry by patting it with paper towels. Season evenly with salt and pepper, gently pressing seasoning into the flesh of the fish.
  2. Warm a large nonstick skillet with 1 tbsp of oil over medium heat; swirl to evenly coat the pan.
  3. Add salmon to the pan and cook on one side for 3½ to 4 minutes. You'll know it's ready to flip when the salmon easily lifts from the pan.
  4. Carefully flip to the other side and cook for another 30 seconds to 1 minute. Cook time will depend on the thickness of your fillets, but here is where your thermometer comes in handy.
  5. When fish is done, promptly remove from the pan.
  6. To make the sauce, combine the vinegar, soy sauce, honey, oil, sambal, garlic and ginger in a small saucepan; turn on the heat and bring to a boil.
  7. Meanwhile, combine the arrowroot with ½ tsp of cold water in a small dish. Once the sauce is boiling, lower the heat and slowly add the arrowroot slurry, slowly whisking for about 30 seconds. Immediately remove from heat.
  8. Serve salmon topped with the sauce and garnished with scallions (optional)
Serve with brown jasmine rice and stir-fried veggies
Recipe by Honest Cooking by Mercato Fabbrica at