The easiest and possibly most flavorful salmon ever. This is one meal that is definitely on a weekly routine at our house. We can’t get enough of the salty and spicy flavor combo. Not to mention our love for Asian food (sushi, Thai, Chinese, anything really). This has the comfort of Chinese takeout but also delivers the punch of a healthy, home-cooked meal.
I love to serve this salmon with Brussels Sprouts to make a complete, healthy weeknight meal with an Asian influence. You can even cook the brussels and the salmon on the same baking sheet (bonus: line the baking sheet with foil for a mess-free, single pan dinner!). It would also be great alongside some white or brown rice, and even quinoa.
Sweet Heat Salmon
- 1 pound salmon I prefer skin on, but skinless would work too
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon Sriracha add more for a spicier kick
- 1/4 teaspoon ground ginger
- 2 cloves garlic chopped
- sesame seeds optional
- cilantro optional
- sliced chilies optional
Preheat the oven to 375°F.
In a bowl whisk together soy sauce, honey, sesame oil, rice vinegar, Sriracha, ground ginger, and garlic. Add pepper to taste.
Place salmon skin side down on a large piece of foil. Fold the foil up each side around the salmon so it forms a wall on all sides. Pour the soy sauce mixture on top of the salmon.
Enclose the foil packet completely and place on a baking sheet. Bake for 18-20 minutes until cooked through. Open foil and spoon sauce from the bottom over the top of the fish.
Garnish with sesame seeds, cilantro and sliced chilies.