Instructions
Step 1. Make the Marinade:
- In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, grated ginger, garlic, red pepper flakes, and Sriracha (if using).
Step 2. Marinate the Salmon:
- Place salmon fillets in a shallow dish or zip-top bag.
- Pour the marinade over the salmon and let it sit for 15–30 minutes (or up to 1 hour in the fridge).
Step 3. Cook the Salmon:
Pan-Seared Method (Quick & Crispy):
- Heat 1 tbsp oil in a nonstick skillet over medium-high heat.
- Remove salmon from marinade and pat lightly dry.
- Sear salmon skin-side down (if skin-on) for 4–5 minutes, then flip and cook another 3–4 minutes or until it flakes easily.
Oven-Baked Method (Hands-Off):
- Preheat oven to 400°F (200°C).
- Line a baking sheet with foil or parchment. Place salmon fillets on the sheet.
- Brush with leftover marinade and bake for 12–14 minutes, or until cooked through.
Step 4. Serve & Garnish:
- Plate the salmon and drizzle any leftover cooked marinade or juices from the pan on top. Garnish with sliced green onions, sesame seeds, and a squeeze of lime.