This week I decided to stop fighting my environment and cook with whatever I could find in my little neighborhood. Usually, I’ll conjure up an idea for a recipe and head to the store full of optimism…and a few hours later return really annoyed and with only half of the ingredients. Getting all of my ingredients normally entails a trip to our neighborhood Target since we don’t actually live near a real grocery store, a trip to Whole Foods for fruits and veggies, and if I need any Asian ingredients…well we kinda live in Chinatown so that’s not really an issue. I’m sure I could save myself a lot of time and frustration by making substitutes, but if I do that, how am I supposed to know what my original recipe was supposed to taste like? I mean, what if I’m missing out on some serious goodness? Yea…I just can’t take that chance… All it takes is one ingredient to send a dish to super star status.
So, the result of visualizing myself walking through the Asian grocery store is this Sumptuous Salmon. Is it too much to say that it’s just short of amazing? Oh good! Now that we’re in agreement, let’s get to the good stuff…
QUICK TIPS 
Salmon is sooo easy to overcook, so you can make things a lot easier by using a cooking thermometer. Cooking to about 125°F will result in medium-rare salmon that is so juicy and moist it’ll knock your socks off! After that it starts to become a bit dry.
When making the arrowroot slurry, pleeease use cold water. When I made my Pineapple Glazed Chicken Teriyaki, I quickly learned how using warm water vs cold water made the difference between a lumpy mess and smoother sauce.
Don’t overcrowd the pan. If necessary, cook the salmon in two batches as I had to do. Just split the amount of oil in half for each batch.
Print
Salmon with Honey, Ginger and Chili Sauce
- Total Time: 13 minutes
- Yield: Serves 4
- Diet: Omnivore, Pescatarian
Description
Sweet, spicy, and so simple! This salmon recipe is a weeknight winner, ready in under 20 minutes.
Ingredients
- 4 skinless salmon fillets
- 1 tbsp canola oil
- 1/4 tsp sea salt
- 1/4 tsp cracked black pepper
- scallions for garnish
- 2 tbsp rice vinegar
- 4 tbsp low-sodium soy sauce
- 3 tbsp honey
- 2 tbsp sambal oelek (chili paste)
- 4 cloves garlic, minced
- 1/4 tsp fresh ginger, grated
- 1/2 tsp arrowroot powder
Instructions
- Pat the salmon dry with paper towels and season evenly with salt and pepper.
- Warm a large nonstick skillet with 1 tbsp of oil over medium heat; swirl to evenly coat.
- Add salmon to the skillet and cook for 3½ to 4 minutes on one side, flipping when it easily lifts from the pan.
- Flip the salmon and cook for another 30 seconds to 1 minute.
- Remove the salmon from the pan.
- To make the sauce, combine vinegar, soy sauce, honey, oil, sambal, garlic, and ginger in a small saucepan and bring to a boil.
- In a small dish, combine arrowroot with ½ tsp cold water.
- Once boiling, lower the heat and slowly whisk in the arrowroot slurry for about 30 seconds.
- Remove the sauce from the heat.
- Serve the salmon topped with the sauce and garnished with scallions (optional).
Notes
- For a richer flavor, use wild-caught salmon.
- If you don’t have arrowroot powder, cornstarch can be used as a substitute (use slightly less).
- Leftover sauce can be stored in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 salmon fillet
- Calories: 350
- Sugar: 15
- Sodium: 600
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 12
- Carbohydrates: 15
- Fiber: 2
- Protein: 30
- Cholesterol: 70
Frequently Asked Questions
Should I marinate the salmon in the honey, ginger, and chili sauce or just brush it on before cooking?
Marinating for 20 to 30 minutes lets the ginger and chili penetrate the flesh, but the honey can cause burning if left too long. A shorter marinade followed by an extra brush of sauce in the last few minutes of cooking gives you flavor throughout and a good glaze on the surface.
What type of chili works best in this sauce?
A fresh red chili like Fresno or a mild red bird’s eye gives heat and color without overwhelming the honey and ginger. Dried chili flakes also work if fresh chili is not available, starting with half a teaspoon and adjusting to taste.
How do I prevent the honey in the glaze from burning in the pan?
Cook the salmon over medium rather than high heat, and add the glazed side down only in the last few minutes. Keeping a close eye on it and having your spatula ready to flip quickly will prevent the sugars from scorching.
Sauce was beautifully gingery and the 125°F salmon was juicy exactly like the writer promised. My one knock is that the arrowroot slurry turned the pan sauce almost gluey by the time I plated. Next batch I’ll halve the arrowroot. Taking a star off, though this one still lives in my rotation.
If I could give this salmon recipe a 9 zillion out of 10 I would. This salmon was SLAMMIN!!! I have it bookmarked for forever and will be recommending this to everyone I know. I don’t love the taste of salmon and I ate 8 oz of salmon with this recipe. THANK YOU
That’s so great to hear Olivia!!