I’ve been on an Asian and Mexican food kick lately and this salmon recipe certainly does the trick. The strong flavors of the marinade help to make the salmon taste less salmon-y. Since I’m not a huge fan of fish just yet I love the fact that the flavors all blend to make something delicious! And yes, salmon-y is now a word if you were still stuck on that.
My sister, Liz, originally made this for my family awhile back when I was even less of a fish fan. I’ve been meaning to make it ever since (which has been a LONG time) because it was *delicious* the first time. Way to go, sister, for making me like things I didn’t think I liked!
I served mine up with some rice and vegetables. YUM! There are certainly other ways to serve it up as well but the rice is nice because it soaks up all the marinade. Then you have delicious fish on top of delicious rice. That’s pretty awesome, right? The answer to my rhetorical question is YES! It it is very awesome.
- 2.5 to 3 pounds fresh salmon fillets, cleaned
- 1/2 cup soy sauce
- 2 tablespoons Sriracha (chili sauce)
- 1 1/2 tablespoons fresh grated ginger
- 4 cloves garlic, minced
- 1/2 lime, zested and juiced
- 2 tablespoons honey
- 1/4 teaspoon red pepper flakes
- 3 green onions, finely chopped
- sesame seeds and chopped green onions to garnish, optional
- In a small bowl, mix the soy sauce, Sriracha, ginger, garlic, lime zest and juice, honey, red pepper flakes, and 3 green onions.
- Cover bottom of glass baking pan with parchment paper and place the salmon fillets in the pan, skin side down. Pour the marinade on top of fillets and lift the salmon slightly to make sure the marinade reaches all sides of the salmon. Cover with plastic wrap and refrigerate about 1 hour to marinade.
- Preheat the oven to 350 degrees Fahrenheit. Remove the plastic wrap from the salmon and bake for 15-20 minutes, or until the fish turns opaque and flaky.
- Serve with sesame seeds and green onions to garnish, optional.