Description
This sweet and spicy marinade made with honey and sriracha is one of the best marinade recipes I've used for cooking salmon in the oven or air fryer. I recently added air fryer instructions to the recipe.
Ingredients
Scale
- 1/4 cup reduced-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon Sriracha sauce (or to taste)
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced garlic
- 1 pound wild salmon fillet, cut into 4 (4-ounce) pieces
- 1 1/2 teaspoons sesame oil
- 2 tablespoons finely chopped scallions, for garnish
Instructions
- In a 1-gallon zip-top plastic bag, combine the soy sauce, honey, vinegar, Sriracha, ginger, and garlic. Add the salmon, toss to coat evenly, and refrigerate for at least 1 hour, or up to 8 hours, turning the fish once.
- Remove the salmon from the bag, reserving the marinade. Heat a large sauté pan over medium-high heat and add the sesame oil. Rotate the pan to coat the bottom evenly and add the salmon. Cook until one side of the fish is browned, about 2 minutes. Flip the salmon and cook until the other side browns, 2 more minutes. Reduce the heat to low and pour in the reserved marinade. Cover and cook until the fish is cooked through, 4 to 5 minutes.
- Air Fryer: Set the temperature to 350 degrees and the timer to 12 minutes. Take the fresh salmon out of the zip lock bag and place it down in the air fryer basket. Use any leftover marinade on top of the fish after cooking. Place a piece of salmon on each of 4 serving plates and sprinkle with the scallions.
Notes
myWW points: Blue 2; Green 5; Purple 2
Personal Points 9
Nutrition
- Serving Size: 1 salmon fillet
- Calories: 229
- Sugar: 2
- Fat: 8.5
- Saturated Fat: 1.5
- Carbohydrates: 12
- Fiber: .5
- Protein: 26