Sriracha Teriyaki Salmon

 

If you’re not so into seafood but want to reap all the health benefits that salmon has to offer, this one is for you.  This salmon recipe has a rich sauce with savory, sweet, garlicky, and spicy flavors that absolutely masks any fishy taste.  

 

 

Salmon is so rich in nutrients.  It is low in saturated fats and high in omega-3 fatty acids, which promote cardiovascular health.  It is also a great source of protein and vitamins.  Salmon contains vitamin A, vitamin D, and multiple B vitamins.  Paired with whole grains and veggies, it makes an incredibly nutritious, well-rounded meal.

 

And the best part: this recipe is quick and easy!  It is perfect for when you don’t want to spend hours in the kitchen.  It takes just 10 minutes to prepare and less than 20 minutes to cook, so it is a great for a weeknight dinner!

 

FAQ:

 

How can I make sure my salmon doesn’t taste too fishy?

There are a few things that you can do to make sure you don’t end up with a super fishy tasting salmon:

  1. Buy high-quality salmon.  Cheaper, lesser quality fish is more likely to have a fishy taste.
  2. Make sure you don’t let the salmon sit in your fridge for too long.  Salmon is not a shelf stable product and it tends to spoil very quickly.  I recommend that you cook your salmon no longer than 1-2 nights after buying it.  If you do not want to cook it immediately, freeze it until you are ready to prepare it.
  3. Do not overcook the fish!  This one is important.  Even if you have high quality fish, it will start to become dry and taste fishy if you leave it in the oven for too long.  Make sure that you time it very carefully while it is baking.
 

Should I remove the skin from the salmon before baking?

If you like to eat the salmon skin, feel free to keep it on.  If you don’t eat the skin, I recommend that you remove it after baking.  After baking, the skin will not longer stick to the fish and it will be much easier to remove.

 

If I don’t have rice vinegar, can I use another type of vinegar?

If you don’t have rice vinegar, you can replace it with another vinegar.  Apple cider vinegar and white balsamic vinegar are both great substitutes. Like rice vinegar, they have a more sweet and mild flavor.  You can also use white vinegar in place of rice vinegar.  If you take this route, I recommend that you use ¾ of a tablespoon instead of 1 tablespoon since white vinegar has a stronger flavor than rice vinegar.

 

 

 

Sriracha Teriyaki Recipe


 Prep Time:
10 minutes
 Cook Time:
16-18 minutes
 Total Time:
26-28 minutes
 Serves:

 


Ingredients:
  • 1 pound of salmon
  • ¼ cup low sodium soy sauce
  • 1 tablespoon vegetable oil
  • 2-3 cloves of garlic, minced
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 2 teaspoons sriracha
  • 1 ½ teaspoons cornstarch
  • ¼ teaspoon paprika
  • Optional: sliced green onion, for garnish
Directions:
  1. Preheat the oven to 400 degrees.
  2. Rinse your salmon, pat dry with a paper towel, and place in a baking dish.  Sprinkle the paprika over the fish.
  3. Prepare the sauce.  Combine soy sauce, vegetable oil, minced garlic, honey, vinegar, sriracha, and cornstarch in a small saucepan.  Mix over low heat for 5 minutes or until the sauce reaches a thick, gel-like consistency.  
  4. Set half of the teriyaki sauce aside.  Take the other half of the sauce and spread it over the fillets of salmon.  
  5. Place the salmon in the oven and bake for 16-18 minutes.  Once you remove the fish from the oven, drizzle the remaining sauce on top and garnish with green onion if using.

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If you’re not so into seafood but want to reap all the health benefits that salmon has to offer, this one is for you.  This salmon recipe has a rich sauce with savory, sweet, garlicky, and spicy flavors that absolutely masks any fishy taste.  

 

 

Salmon is so rich in nutrients.  It is low in saturated fats and high in omega-3 fatty acids, which promote cardiovascular health.  It is also a great source of protein and vitamins.  Salmon contains vitamin A, vitamin D, and multiple B vitamins.  Paired with whole grains and veggies, it makes an incredibly nutritious, well-rounded meal.

 

And the best part: this recipe is quick and easy!  It is perfect for when you don’t want to spend hours in the kitchen.  It takes just 10 minutes to prepare and less than 20 minutes to cook, so it is a great for a weeknight dinner!

 

FAQ:

 

How can I make sure my salmon doesn’t taste too fishy?

There are a few things that you can do to make sure you don’t end up with a super fishy tasting salmon:

  1. Buy high-quality salmon.  Cheaper, lesser quality fish is more likely to have a fishy taste.
  2. Make sure you don’t let the salmon sit in your fridge for too long.  Salmon is not a shelf stable product and it tends to spoil very quickly.  I recommend that you cook your salmon no longer than 1-2 nights after buying it.  If you do not want to cook it immediately, freeze it until you are ready to prepare it.
  3. Do not overcook the fish!  This one is important.  Even if you have high quality fish, it will start to become dry and taste fishy if you leave it in the oven for too long.  Make sure that you time it very carefully while it is baking.
 

Should I remove the skin from the salmon before baking?

If you like to eat the salmon skin, feel free to keep it on.  If you don’t eat the skin, I recommend that you remove it after baking.  After baking, the skin will not longer stick to the fish and it will be much easier to remove.

 

If I don’t have rice vinegar, can I use another type of vinegar?

If you don’t have rice vinegar, you can replace it with another vinegar.  Apple cider vinegar and white balsamic vinegar are both great substitutes. Like rice vinegar, they have a more sweet and mild flavor.  You can also use white vinegar in place of rice vinegar.  If you take this route, I recommend that you use ¾ of a tablespoon instead of 1 tablespoon since white vinegar has a stronger flavor than rice vinegar.

 

 

 

Sriracha Teriyaki Recipe


 Prep Time:
10 minutes
 Cook Time:
16-18 minutes
 Total Time:
26-28 minutes
 Serves:

 


Ingredients:
  • 1 pound of salmon
  • ¼ cup low sodium soy sauce
  • 1 tablespoon vegetable oil
  • 2-3 cloves of garlic, minced
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 2 teaspoons sriracha
  • 1 ½ teaspoons cornstarch
  • ¼ teaspoon paprika
  • Optional: sliced green onion, for garnish
Directions:
  1. Preheat the oven to 400 degrees.
  2. Rinse your salmon, pat dry with a paper towel, and place in a baking dish.  Sprinkle the paprika over the fish.
  3. Prepare the sauce.  Combine soy sauce, vegetable oil, minced garlic, honey, vinegar, sriracha, and cornstarch in a small saucepan.  Mix over low heat for 5 minutes or until the sauce reaches a thick, gel-like consistency.  
  4. Set half of the teriyaki sauce aside.  Take the other half of the sauce and spread it over the fillets of salmon.  
  5. Place the salmon in the oven and bake for 16-18 minutes.  Once you remove the fish from the oven, drizzle the remaining sauce on top and garnish with green onion if using.

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