Sriracha Lime Salmon – Juicy, pan-seared salmon with a spicy and tangy sauce! An easy and healthy 30 minute meal that the whole family will love!
I think I’m going to put one of those signs in my house that says “Gone Fishin”. Have you seen those? Then when people come over they’ll say, “Oh, does your husband fish?” And I’ll say, “Nope, that’s for me.”
That’s right, I’m the fisherwoman of this family. The hook-baiting, line-casting, lure-rigging, fish-gutting kind. My husband? He’s the trout farm kind. Which is still a constant debate in our house. I absolutely refuse to call the trout farm actual fishing. But he insists it counts. (It really doesn’t.)
My Pops taught me to fish. And I love it. We do stream and lake fishing, but Pops used to go deep sea fishing with his dad. He has some fun stories but I love when he tells about the time he caught a big fat salmon off the coast of California. For anyone who doesn’t know much about fishing, that salmon was lost. Salmon belong up near Alaska. That poor fish must’ve been really homesick. But my dad says he’s never tasted a better salmon in his life.
I absolutely love salmon. Steamed, grilled, baked – I’ll take it any way I can get it. In this case, marinated and then pan-seared to juicy, flakey perfection and topped with a spicy-sweet-citrusy sauce. oh-my-gosh-so-good! If you’ve got super sensitive taste buds to spicy foods (like my sister who can’t even stomach a few chili flakes), then you miiiiight wanna skip the sauce on this salmon dish. But! If you can handle a little heat, you will LOVE the sauce! Be sure to top it off with plenty of cilantro. Mmmmmmmm cilantro.
- 4 salmon fillets
- 2 teaspoons olive oil
- 1 tablespoon lime juice
- ½ teaspoon chili powder
- 1 teaspoon minced garlic
- ¼ teaspoon black pepper
- 1 tablespoon lime juice
- 1 tablespoon sriracha (hot red chili sauce that can be found in the Asian section)
- ¼ teaspoon garlic powder
- 1 tablespoon honey
- t tablespoons cilantro, roughly chopped
- Whisk together all marinade ingredients. Place salmon and marinade in a zip lock bag , seal, and chill 30 minutes or overnight.
- Remove salmon from bag and discard marinade. Spray a nonstick pan or skillet with cooking spray and cook salmon over medium-high heat 6-8 minutes on each side until salmon begins to blacken very slightly and is flakey (falls apart easily when touched with a fork). If salmon has skin on, carefully peel skin off after cooking and discard.
- While the salmon is cooking, whisk together sauce all sauce ingredients except for cilantro. Heat in a small sauce pan over medium heat and bring to a boil, then reduce to a simmer. When salmon is cooked, drizzle sauce over salmon and sprinkle with chopped cilantro. Serving suggestion: serve with cooked rice or steamed vegetables.