You’ll love what these spicy flavors do to salmon.
When I do my weekly grocery shopping, I always buy salmon fillets. We love this velvety, flaky fish and, besides, we’re all supposed to be incorporating more fish into our diets, so it’s a win-win. I’ve made salmon all sorts of ways, but somehow this preparation takes the fish up to a new level. Is it the Asian flavors? The elements of heat? That touch of brown sugar? I think it is the combination of all of them that produces a brand new way of eating a beloved seafood that your taste buds will thank you for.
This recipe is perfect for people who generally don’t love fish, or those who find salmon a bit too fishy tasting because the marinade infuses the flesh and replaces whatever it is people may not like about fish with an incredibly deep flavor. The longer you marinate the salmon, the more that deep deliciousness will penetrate the fish. And it’s texture is flaky heaven. Trust me: even your most picky eater will not be able to resist this Spicy Salmon.
Flavor bomb. That’s the best way I can describe the taste of this dish. No, I can do better: it’s sweet, salty, hot and spicy. It’s umami, baby! Umami is one of the five basic tastes–the savory one (the others are sweet, sour, bitter, and salty) and if you ask me, it’s the best one because it is so rich and vibrant that just the smell might start you salivating.
This Spicy Salmon dish is also a great host to many different kinds of sides, like Grilled Asparagus. You might be tempted to serve it with plain white rice to soak up the amazing sauce, but you can’t believe what a perfect mate it is for Shrimp Fried Rice (you’re welcome!)
Very Versatile Marinade
This is one of the most versatile marinades/sauces you can have in your cooking repertoire, partly because you can adjust it to produce your favorite version (a little less heat, a little more sweet), but also because it elevates pretty much anything you use it with. It’s a great marinade for other seafood (try it with shrimp) but also with so many other proteins–chicken, pork, beef (wait until you see what it does to your Beef & Broccoli recipe). And speaking of broccoli, tossing any kind of roasted vegetable in this sauce will turn even the most indifferent vegetable eater into a fan.
There’s much to celebrate here for Vegetarians and Vegans, too, because this marinade was meant for the super absorbent tofu. Marinating any kind of tofu–soft or firm–in this sauce overnight will produce the most incredible flavor, no matter how you cook it. Pan fried, roasted, air-fryed, or grilled, this Asian version of tofu is going to become your favorite way to prepare it.
FAQs & Tips
How to Make Ahead and Store?
You can make the sauce for this Spicy Salmon the day before; the next day, coat your salmon with the marinade and leave it in the refrigerator (in an airtight container) for 2 hours up to overnight. The cooked and completely cooled fish can be stored in an airtight container in the refrigerator for up to 3 days, and in the freezer for up to 3 months (thaw in the fridge overnight before reheating). Reheat the salmon in a 300 degree oven for 10 minutes or in the microwave for 1-2 minutes.
That sauce!
Pour a little of the sauce into the airtight container you will marinate the fish in and save the rest of it in a separate container for serving (you don’t want to serve the sauce if the raw fish has been sitting in it).
Customize the heat
You can play around with heat elements of this recipe–chile sauce, hot sauce, red chile flake, and sriracha–to make this salmon as hot as you like it. I love the way red chile flake works with sriracha but if you like a little less fire, omit the chile flake.
Serving Suggestions
Sometimes when I’m making a meal and trying to stay with a particular theme, I like to mix up the textures so when I’m making this Spicy Salmon, I pair it with other dishes that have Asian flavor profiles like this Delicious Bok Choy or Korean Cucumber Salad–these crunchy dishes complement the flaky salmon beautifully. But sometimes I like to go more international and serve Spicy Salmon with Fondant Potatoes (thank you, France!) or Creamy Polenta (Grazie!).
There are lots of ways you can incorporate this Spicy Salmon into other dishes. It’s great on a salad (try it with this Kale Caesar), as a delicious addition to this Easy Thai Red Curry Rice Bowl, in tacos or even mixed into Broccoli Alfredo Pasta. You’ll be surprised–and delighted–by all the ways you can use Spicy Salmon…one Thanksgiving, after too many days of turkey, I made the Spicy Salmon and then used the leftovers for a quick impromptu lunch the next day between two slices of toasted Honey Wheat Sunflower Bread and a side of my grandmother’s signature Cranberry Horseradish Sauce (I’m telling you, this combo was amazing!).
Spicy Salmon Recipe
Ingredients
- 1 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- 1 tablespoon olive oil
- 1 tablespoon low sodium soy sauce
- 2 tablespoons chili sauce to taste
- 1 teaspoon brown sugar optional
- Pinch of crushed red chili flakes
- 1-2 teaspoons sriracha adjust to heat preference
- 4 skinless salmon fillets
- Salt and pepper to season
- 1/2 teaspoon paprika
- 1/4 cup chopped chives
Instructions
- Whisk together sauce ingredients: In a shallow bowl, combine garlic, ginger, olive oil, soy sauce, chili sauce, brown sugar, red chili flakes, and sriracha.
- Season the salmon with salt, pepper, and paprika. Coat each fillet in the marinade and let it sit covered in the fridge for 2 hours or overnight.
- Set your oven to 370°F and warm an oven-proof skillet with a drizzle of oil over medium heat.
- Cook salmon for 2-3 minutes per side until a crust forms. Work in batches if needed, then transfer all fillets back to the skillet or a baking dish.
- Place the skillet or baking dish in the oven and bake for 8-10 minutes. Serve the salmon warm, garnished with chives.
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