Description
Sweet, spicy, and so simple! This salmon recipe is a weeknight winner, ready in under 20 minutes.
Ingredients
Scale
- 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