Search for Salmon ginger marinade at searchandshopping.org. Find Salmon ginger marinade her Taste the Homemade Flavor of Soy Vay®. Teriyaki, Hoisin, Sesame Sauce & More Sure, it takes a tiny bit of prep work, but once you marinate your salmon, you won't be able to go back. A simple mix of honey, soy sauce, garlic, and ginger coats and flavors your fish for 30 minutes before you throw it on the pan until the outside is perfectly crispy In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes
In a separate bowl or container, combine the hoisin sauce, soy sauce, lime juice, fish sauce, honey, and chili flakes. Stir well to dissolve the honey. Add the garlic, galangal or ginger and white parts of the green onion (save the green parts for serving). Taste-test this mixture for spice, adding more chili if desired Mix orange juice, soy sauce, honey, ginger, garlic powder and green onion in small bowl. Reserve 2 tablespoons of the marinade. Place salmon in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well Salmon Marinade - Soy Ginger Salmon Marinade This Salmon Marinade made with soy, ginger, honey, and garlic is the best salmon marinade! If you're looking for a salmon marinade recipe, you've come to the right place! 5 from 4 vote Place salmon fillets in a ziplock baggie. Step 2 2. In a measuring cup or small bowl, whisk together marinade ingredients. Step 3 3. Pour half the marinade on the salmon. Save the other half for later. Step 4 4. Let the salmon marinate in the refrigerator for at least 30 minutes (I let it sit for an hour) Step 5 5
Place the salmon filets in a large zipped-top bag. Whisk the honey, soy sauce, garlic, and ginger together in a medium bowl (I added a sprinkle of dried parsley for color- try chopped scallion!). Pour half of this sauce over the salmon filets, coating them thoroughly. Refrigerate for 15 minutes or up to 4 hours In a medium bowl, whisk together chopped fresh ginger, minced garlic, soy sauce, orange juice, honey, and chopped green onion. Lay salmon fillet in large dish or tray. Pour Honey-Ginger Orange marinade over salmon. Turn salmon over so skin side is facing up and exposed meat is immersed in marinade Preheat the oven to 350°. In a small saucepan, combine the soy sauce and ginger and bring to a simmer. Remove from heat and stir in the honey and mustard. Advertisement. Step 2. Heat the olive.
Mix marinade ingredients. Place fillet (s) in plastic sealable bag and pour marinade over, turning to coat. Let marinate 30 minutes at room temperature or 1 hour in the refrigerator, turning the.. Directions. Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce. Preheat broiler Mix together soy sauce, honey, ginger, garlic spring onions and lime juice - taste to your liking and season with black pepper. STEP 2 Rinse the fish with clean water and gently pat dry with kitchen paper. STEP
In a bowl add soy sauce, Worcestershire sauce, honey, ginger-garlic paste, olive oil, hot sauce, rice wine vinegar and cilantro. And mix well. Add salmon fillets into a Ziploc bag then add ginger and soy sauce marinade. Seal the Ziploc bag air free by water replacement method. And keep it in 1 hour in refrigerator In a medium bowl, whisk together olive oil, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, sesame seeds and green onions. In a gallon size Ziploc bag or large bowl, combine ginger marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally Mix orange juice, honey, soy sauce, lemon juice, and ginger together in a small bowl. Step 2 Place salmon in a shallow dish. Pour all but 3 tablespoons of the orange juice mixture on top
Rinse the salmon and pat dry with paper towels. Add the ginger and garlic to the salmon and gently rub them on the salmon. Add the rest of the ingredients to the salmon, stir to mix well so the salmon are nicely coated with all the ingredients. Set aside to marinate for at least 30 minutes or best for 2 hours in the fridge Simply preheat the oven to 400°F, place the salmon and marinade in an oven-proof baking dish, and allow it to cook for 20 minutes or until the salmon can be flaked with a fork. This honey ginger salmon recipe calls for soy sauce, however, you could certainly use tamari or coconut aminos if you wanted to make it gluten-free Make the marinade: combine the remaining ingredients, soy sauce through ginger, in a mixing bowl. Prep the salmon: Rinse and pat the salmon dry, then place it in a large bowl or plastic bag. Pour about ⅔ of the marinade over this fish. Set the remainder of the marinade aside Note: click on times in the instructions to start a kitchen timer while cooking. Add all the ingredients to a ziploc bag. Let marinate for 15 minutes. Preheat the oven to broil. Add the fish to a pan (keep the remaining marinade) Broil for 7-9 minutes. Top with remaining marinade and serve
Mix the honey, soy sauce, garlic and ginger paste, and red chilli in a bowl. Add the salmon fillets and marinade for at least 30 minutes. Top tip: If you have the time, or like planning ahead, marinating your honey soy salmon overnight will add more depth of flavour. Once your honey salmon is sufficiently marinated, preheat your oven to 180˚C Spread Our Flavourful Marinade Onto Any Meat For A Rich Taste. Try Today In a small bowl, whisk together the honey, soy sauce, lemon juice, and ginger. Preheat oven to 400°F. In a large skillet, heat the olive oil over high heat until hot but not smoking. Add the minced garlic, cook for 2 minutes, then add the salmon skin-side up. Season the salmon with salt
Place salmon in a large glass baking dish and set aside. In a bowl, use a hand whisk to mix together the Honey Ginger Balsamic, soy sauce, honey, Cilantro & Roasted Onion Olive Oil, Japanese Toasted Sesame oil, garlic, ginger, black pepper, green onions, lemon juice from fresh lemon, chopped onions and jalapeno Instructions. In a bowl add the soy, garlic, ginger, lemon, and honey, then whisk. . Pour half of the marinade on the salmon, garnish with fresh rosemary then fold in the parchment paper from left and right and allow for salmon to soak in the marinade for about 5 minutes
Orange juice, honey, soy sauce, and ginger unite in a great marinade for grilled or broiled salmon Whisk soy sauce, honey, lemon juice, ginger, and garlic together until honey dissolves. Reserve 1/4 cup of marinade in separate bowl, then place salmon fillets, skin-side up, in marinade. Allow to marinate for at least 10 minutes, preferably for 30 Cook salmon until deeply golden, about 6 minutes, then flip over and add remaining tablespoon of oil. Add garlic to the skillet and cook until fragrant, 1 minute. Add the honey mixture and sliced. . Let the sauce boil until it reduces by half, about 5 minutes. Lay the salmon fillets on the prepared baking tray and spoon half of the sauce over top. Bake the salmon for 10-12 minutes, or until it.
Instructions. Preheat oven to 375 degrees F. Line a large baking sheet with aluminum foil. In a small bowl, whisk honey, garlic, soy sauce, rice vinegar, sesame oil, ginger and Sriracha. Place salmon onto prepared baking sheet and fold foil edges inward slightly. Pour honey mixture over the salmon For the Salmon and Bok Choy Method. Step 1. Combine ½ tablespoon of the ground ginger with five spice, red pepper flakes and a pinch of salt and pepper. Let salmon sit at room temperature for about 10 minutes. Step 2. Meanwhile bring the soy sauce and remaining ginger to a simmer in a small saucepan Steps. Prevent your screen from going dark while you cook. 1. In 10-inch skillet (preferably nonstick), heat oil over medium-high heat until shimmering and hot. Add salmon and cook 3 minutes or until brown on one side. Flip and brown other side, about 3 minutes longer. 2. In small bowl, mix all sauce ingredients. Add mixture to skillet . Mix in a small sauce pan the soy sauce, rice vinegar, garlic and ginger. Heat a bit of olive oil in a non stick pan and cook the salmon on medium-high heat skin side down for 6 minutes (or a bit more if it's extra thick). Meanwhile, take the sauce pan and bring the content.
Preparation. In a medium bowl, whisk together honey and hot water until the honey dissolves. Add the ginger, garlic, orange juice, orange zest, soy sauce, rice vinegar, red pepper flakes, and ½ teaspoon salt, and whisk to combine. Arrange the salmon fillets in a 10-cup FoodSaver Preserve and Marinate Container Salmon seared in a Honey, Garlic, Ginger and Soy Sauce based sweet and sour sauce, topped with sesame seeds and cilantro is a refreshing, juicy and flavorful Salmon dinner recipe. Serve it alongside some brown side and make it a healthy and filling family dinner recipe
Add the salmon flesh-side down and sear until golden brown, about 3 minutes. Meanwhile, make the glaze: Whisk together the honey, soy sauce, vinegar, ginger, garlic and lime juice in a bowl 5] Pour soy sauce, minced ginger, honey, brown sugar, minced garlic (optional), minced onion (optional) over the salmon, making sure to coat it evenly. pick up the salmon, and then coat the top. Make sure the entire filet is covered with marinade. 6] Marinate the salmon for 20 minutes in a oven safe baking dish, while in the foil wrapper Add the salmon fillets to the skillet, skin side up. Cook for 5-6 minutes, or until the salmon is white about 2/3 of the way up the fillet. Flip over and cook an additional 3-4 minutes or until the fish easily flakes with a fork or a meat thermometer reads 135 degrees. Remove the fish to a plate 1 teaspoon grated ginger. Kosher salt and freshly ground pepper. 4 center cut skin-on wild salmon fillets, about 6 ounces each. 2 teaspoons fresh lime juice. 2 teaspoons low-sodium soy sauce. 2. Steps to Make It. Briefly rinse salmon fillets or steaks under cool water. Shake off excess or pat dry and place pieces in a flat-bottomed baking dish (you will need a lid or foil to cover it). Featured Video. In a separate bowl or container, combine the hoisin sauce, soy sauce, lime juice, fish sauce, vinegar, honey, and chili flakes
In a large nonstick skillet, cook salmon in oil over medium-high heat for 4-6 minutes on each side or until fish flakes easily with a fork. Remove and keep warm. Add sherry, stirring to loosen browned bits from the pan. Stir in the remaining ingredients; cook, stirring occasionally, for 2 minutes to allow flavors to blend. Serve with salmon A honey-sweetened, ginger, garlic, miso and soy sauce marinade creates a crisp and caramelized crust after a quick oven roasting. This meal is simple and quick to make with little active time. By Claudia Willner. This just might be the easiest, most flavorful salmon you will ever make . To Hotchan: There are websites available with nutrition facts for ingredients which do not come listed on their packaging. Try using low-sodium soy sauce, and I've even seen sugar-free honey in some stores. Also, try salmon fillets instead of steaks -- they are lower in fat Directions. Preheat the oven to 400ºF. In a medium-size nonreactive saucepan over medium heat, combine the soy sauce, honey, brown sugar, gingerroot, garlic, and shallots. Bring to a boil, reduce the heat to low, and simmer until the sauce is dark brown and reduced by half, 5 to 6 minutes. Remove from the heat and add the butter cubes. Directions. Instructions Checklist. Step 1. Preheat broiler. Whisk together soy sauce, honey, orange juice, toasted-sesame oil, and ginger in a medium glass baking dish. Add salmon fillets, skin side up. Let stand for 15 minutes to marinate. Advertisement
Remove any bones if necessary. Combine water, soy sauce, garlic, ginger & honey in a medium saucepan. You want the salmon to be just about fully immersed in the liquid - so choose an appropriate size pan. The salmon can be poached in batches if necessary. Over low heat, bring liquid to just below a simmer Instructions. In a large bowl whisk together the marinade ingredients: brown sugar, honey, soy sauce, pineapple juice, mustard, sesame and olive oil, ginger, garlic and red pepper flakes if desired. Place salmon in large ziploc bag and add marinade. Place in refrigerator for up to 8 hours but at least 1 hour Instructions. Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and. Instructions. Preheat oven to 400 degrees. Line large baking sheet with foil. Rinse and pat dry the salmon fillet and lay on top of foil. Liberally salt and pepper entire fillet. Combine honey, grated ginger, grated garlic, orange zest and orange juice in a small bowl. Pour over salmon fillet
Recipe: Pan Seared Honey Soy Salmon. In a small saucepan, combine the stock, vinegar, soy sauce, honey, ginger and hot sauce together; bring to a boil, reduce heat and simmer until reduced. Stir in butter. Meanwhile, heat oil in a cast iron skillet over medium heat. Season the salmon with salt and pepper, turn the skillet to medium high, and. To make the sauce, combine the vinegar, soy sauce, honey, oil, sambal, garlic and ginger in a small saucepan; turn on the heat and bring to a boil. Meanwhile, combine the arrowroot with ½ tsp of cold water in a small dish. Once the sauce is boiling, lower the heat and slowly add the arrowroot slurry, slowly whisking for about 30 seconds Preheat the oven to 350 degrees F. Coat a large baking sheet with cooking spray. Place the salmon in the bowl of a food processor. Pulse until finely chopped, scraping down the sides as necessary. Transfer to a large bowl. To the salmon, add the garlic, ginger, 5-spice powder, salt, egg white, breadcrumbs and parsley
Mix the lemongrass, coriander stalks, ginger and garlic with the soy sauce, then rub all over the salmon fillet. Leave it to marinate for an hour or so, either in a plastic bag or on a tray covered with clingfilm. Preheat your grill to its highest setting. When you're ready to cook the salmon, remove it from the marinade, brush with the honey. Total time 40 minutes. Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce. Preheat broiler. Line a small baking pan with foil and coat with cooking spray Salmon marinated with balsamic vinegar, soy sauce, and fresh ginger creates one of the most flavorful salmon dishes I've ever tasted; this is also the only seafood meal to consistently receive two thumbs up from my entire family!. For years, the only way I prepared fish was with a sprinkling of salt and pepper and a drizzle of oil and lemon In a small bowl, whisk together the maple syrup, ginger, garlic, soy sauce, vinegar and 3 tablespoons olive oil. Set aside. Heat a large (12-inch) dry cast-iron skillet over medium-high heat for 3 minutes, until it's extremely hot (a drop of water flicked onto the pan should turn to steam almost immediately.) Meanwhile, pat the salmon fillets.
1 2-inch piece fresh ginger, grated. ½ teaspoon red pepper flakes (adjust to taste) Chopped scallions for garnish. *arrowroot powder acts like cornstarch. Directions. Bring the water to a gentle boil in a large saucepan and drop in the salmon. Cook for about 3 to 5 minutes, depending on size In a small dish, whisk together the miso, honey, soy sauce and lemon juice until well combined and smooth. Stir in the grated ginger root. Place the salmon fillets in a shallow dish and spoon the miso marinade over them. Cover the dish with plastic wrap and transfer to the refrigerator for at least 30 minutes Place salmon on soaked plank skin side down; sprinkle with 1/2 teaspoon salt. Grill 20 to 25 minutes, covered, or until desired doneness. Meanwhile, in medium bowl, whisk soy sauce, honey and. Instructions. Whisk together soy sauce, honey, olive oil, garlic and red pepper flakes in a measuring cup to make marinade. Reserve half of the marinade for glaze. Pour remaining marinade into a flat bowl or pan. Add salmon fillets, flip once or twice to coat in marinade, and leave skin side up in the marinade
In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey and spring onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes. Preheat an outdoor barbecue for medium heat and lightly oil grate. Remove salmon from marinade, shake off excess. Let salmon marinade while cedar plank is soaking. While cedar plank is soaking and salmon is marinading, prepare the coals and preheat the grill. (Or, simply turn on the gas grill to peheat it.) Grill temperature should be around 400-425 degrees. Place salmon fillets on the cedar plank, skin down While salmon is baking make the Thai peanut sauce. To a medium saucepan add coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, ginger, and garlic. Bring to a simmer and cook for 3 minutes to thicken. Spoon sauce over salmon and continue to bake, uncovered for 3-5 minutes. Garnish with crushed peanuts and cilantro Preheat oven to 450° F. In a large bowl, combine ginger, garlic, vegetable oil, soy sauce, honey, lemon juice and basil and add fish. Marinate in refrigerator for 10 minutes. Prepare rice according to instructions on package, excluding any salt or oil. Cut 8 pieces of aluminum foil; wide enough to fit one piece of salmon and ½ cup of snap peas Salmon Marinade: A combination of garlic, ginger, scallions, extra virgin olive oil, soy sauce, and mirin, to infuses the fillets with Asian flavors. Using Frozen Salmon. I personally prefer using fresh fish because it's more flavorful and the texture is also firmer
Instructions. Whisk together orange juice, honey, soy sauce, olive oil, garlic, and ginger in a 2-cup measuring cup. Place salmon in large zip top bag and pour marinade in with salmon. Close and allow to marinate 20 minutes to an hour. When ready to cook, preheat grill or grill pan over medium heat. Brush with olive oil, remove salmon from zip. Reserve 2/3 cup marinade; transfer remaining marinade to a large shallow dish or zip-top plastic freezer bag; add salmon. Cover or seal, and chill 15 minutes. Remove salmon from marinade, discarding marinade. Place salmon in an aluminum foil-lined pan Make Every Meal And Moment Better With La Grille Marinades. Spice Up Your Meals With Seasonings, Marinades, Wet Rubs & More. Try Today . Let stand at room temperature for 20 minutes, turning occasionally or up to 2 hours in the refrigerator. Arrange the salmon fillets on a shallow baking pan and spoon the marinade over them Combine honey, soy, ginger, coriander, garlic, lemongrass and MAGGI Sweet Chilli Sauce. Place salmon in large shallow dish; pour over marinade. Cover and refrigerate 2 hours; turning occasionally. Preheat oven to 200°C/180°C. Line a large baking dish with baking paper. Drain salmon of excess marinade, place in prepared dish, brush with extra.
Ingredients. - 2 tbsp grated ginger. In a mixing bowl, combine all ingredients except salmon. Mix well. Add salmon to marinade, cover with plastic wrap and refrigerate for at least 3 hours (best overnight). On a baking tray lined with baking paper, arrange moist salmon slices and broil in oven for 5 minutes Honey, soy sauce, sesame oil, garlic, and ginger make the glaze of this simple yet incredibly flavorful one-skillet Honey Glazed Salmon recipe. Serve with a mix of bok choy, mushrooms, and rice and you've got a five-star gourmet camping meal that's ready in about 20 minutes To prepare the glaze, in a small saucepan, whisk together the honey, soy sauce, rice vinegar, ginger, and garlic until well combined. (*see note for optional marinating instructions) Stirring often, cook over medium heat until glaze is slightly thickened and reduced, about 5-7 minutes. To cook salmon on a pan: Heat olive oil in a large skillet. Instructions. Add the soy sauce, honey, sambal oelek, rice vinegar, and ginger (if using) to a plastic bag or shallow baking dish. Whisk to combine. Add salmon filets and coat in the marinade. Marinate for 30 minutes to 1 hour, flipping the salmon to coat again halfway through marinating
Preparation. 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. Marinade Ingredients. GINGER & GARLIC This sauce is the perfect blend of pungent garlic and peppery ginger, with a few colorful pops of red pepper flakes.. SALTY & SWEET Sweet brown sugar and salty soy sauce have contrasting flavors that add layers of flavor against the garlic and ginger!. ACID & FAT The olive oil and lemon juice work together as a tenderizer for salmon, chicken, steak, or pork Line a rimmed baking sheet with parchment paper. Lightly brush parchment with oil. Put marinated salmon on baking sheet, skin-side down, and spoon over any leftover marinade. Bake 15 minutes. 3. Step 3: Meanwhile, bring a pot of salted water to a boil. Drop in egg noodles and cook until al dente. Drain 3. In a small bowl, combine honey, sambal oelek, soy sauce, ginger, garlic, lime zest and juice. Pour the sauce into the skillet and allow it to boil for 2-3 minutes. Remove from the heat and add salmon, skin side up. Transfer the skillet to the oven and broil for 2-3minutes, watching closely until the salmon skin is crisp Brush the top with a little more marinade before cooking under the grill for 8 - 10 minutes. Mix the honey, 2 tsp sesame oil, 2 tsp soy and ½ tsp ginger together and then spoon over the salmon before seasoning with salt flakes, garnishing with the black sesame, dill and chives and serving with lime cheeks. honey lime Salmon sesame soy
STEP 1: Make the honey garlic sauce. Whisk the honey, soy sauce, lemon juice, sriracha, garlic and cornstarch in a medium bowl or liquid measuring glass. A liquid measuring cup makes pouring the sauce into the skillet super clean and easy. STEP 2: DREDGE THE SALMON . Pat the salmon fillets dry with paper towels In a glass baking dish or large resealable plastic bag, combine the soy sauce, honey, garlic, ginger, and pepper flakes (if using). Add the salmon, skin-side up. Cover and refrigerate for 30 minutes. Heat broiler on high. Transfer the salmon to a foil-lined broiler pan, skin-side down. Broil until the salmon is the same color throughout and. Step 2. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Place fish in a plastic bag set in a shallow dish. For marinade, combine bourbon, brown sugar, honey, soy sauce, ginger, and pepper. Pour over fish; seal bag. Marinate in the refrigerator for 1 hour, turning bag occasionally. Drain fish, reserving marinade
Place salmon in a large glass baking dish and set aside. In a bowl, use a hand whisk to mix together the Honey Ginger Balsamic, soy sauce, honey, Cilantro & Roasted Onion Olive Oil, Japanese Toasted Sesame oil, garlic, ginger, black pepper, green onions, lemon juice from fresh lemon, chopped onions and jalapeño Instructions. To a mixing bowl add the soy sauce, mirin, honey, ginger and garlic. Whisk to mix well. Add half of the marinade to a bowl add the salmon, flesh-side down, marinate for 1 hour. Place the top shelf of oven 6 inches from the top and preheat the broiler (oven grill if you're in the UK). Remove the salmon from the marinade and pat dry In a medium bowl, whisk together the soy sauce, honey, vinegar, lemon juice, ginger, and garlic. Place the salmon filets in a resealable plastic bag and pour in about ⅔ of the marinade
Brown Sugar Soy Glazed Salmon is a delicious weeknight dinner. Fresh salmon is marinated in a mixture of soy sauce, brown sugar, ginger, garlic and red pepper flakes then baked until light and flaky. Serve with a green vegetable and a healthy flavorful dinner is served! Easy weeknight meals are a must in our house Ingredients. 1. To make the sauce, bring mirin, vinegar, soy sauce, honey, ginger, and wasabi to boil in a small saucepan. 2. Cook, stirring occasionally, over medium-high heat until the flavors are blended and the sauce is thickened, about 5 minutes. Remove from the heat, cover, and keep warm. 3. Meanwhile, sprinkle salmon with salt and pepper In a flat dish, stir together soy sauce, 1 tablespoon olive oil, honey, lime juice, 1 clove of garlic, and ginger. Place salmon in marinade wth the skin side up. Allow fish to marinate at room temperature while the veggies are roasting. Peel and cube butternut squash (or use a package of peeled and cubed squash from the produce aisle) Soy and ginger marinade. We have made our own marinade and it's simple, there really is not need to buy a ready made one. Just a few store cupboard ingredients mixed together and let the salmon bathe in it. Sesame oil, soy sauce and honey are the main base, with plenty of garlic and ginger mixed in. It's the perfect combination of sweet and salty
Marinate the salmon with the Salmon Glaze for 30 mins, or best overnight. Remove the salmon from the container, reserving the marinade. Heat a skillet over medium heat, add the sesame oil. Rotate the pan to coat the bottom evenly before adding the salmon, skin side down. Cook until the fish is browned, about 2 minutes Sesame Ginger Baked Salmon in Foil Little Spice Jar. scallion, rice vinegar, garlic, honey, soy sauce, salmon, sesame oil and 4 more
In a small saucepan, combine the honey, soy sauce and butter over low-medium heat, and whisk until the honey has melted through the butter and the mixture is well combined. Take off the heat, and add in the lemon juice, garlic, vinegar, Sriracha, sesame oil, ginger, sesame seeds and chili flakes In a medium bowl or liquid measuring cup, whisk together the honey, soy sauce, pineapple juice, garlic and ginger. Place the salmon filets in a large sealable plastic bag then pour in half of the marinade and refrigerate the salmon for a minimum of 15 minutes and up to 6 hours Whisk together the Sauce ingredients in a small bowl. Drizzle oil in a non stick fry pan and heat over medium high heat (or just under, if your stove runs hot). Place salmon in the pan, and cook the first side for 3 - 4 minutes until golden. Turn, then cook the other side for 2 - 3 minutes or until golden Combine sauce mix in a bowl well. Add salmon to bowl, coat all sides and allow to marinate for 30 mins in the fridge. Heat oil in a non-stick pan at medium-high heat. Add fish, skin side down and fry for 2 mins or until caramalised, then add honey and water. Cover the lid and steam for a further 8 mins or until just cooked