Spicy sriracha salmon

I love salmon with hollandaise, salmon hot smoked with dill dressing, salmon in pasta and creamy sauce, and probably one of my death-row meals; smoked salmon in a hot bagel with a huge wodge of full-fat cream cream cheese (diet products have no place on my favourites list) with lemon and pepper.  On seeing huge, pink, juicy salmon fillets at A.M Fishmongers in Brixton, I fancied something a bit different – a bit spicy, fresh and preferably low-cal (yawn) due to impending holiday and wedding.


This is adapted from a recipe by the lovely Gina Homolka of the enormously successful Skinnytaste blog – I didn’t have everything she used so tweaked it a bit, and also she’s a touch too virtuous for me.  I need a slightly bigger portion so as not to end the evening inhaling the contents of the baking cupboard (old nuts, cooking chocolate and stale crackers).

I did however have sriracha (many thanks to my spice-loving housemates) – it’s a spicy chilli sauce from Thailand that has the perfect peppery heat with a tang of vinegar and is balanced with salt and sugar.  It’s great with eggs, in a Bloody Mary, with BBQs and livens up pretty much anything.


So, this serves 2:

  • 2 salmon fillets, skin on, approx 150g each
  • 1tbsp sriracha
  • Juice of 1 lime
  • 1 inch of fresh ginger
  • 1 large clove of garlic
  • 1 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp Chinese five-spice

Mix the soy sauce, crushed garlic, crushed ginger (use a garlic crusher or grate it), sriracha, lime juice, five-spice and half the sesame oil in a dish, and place the fillets in making sure they’re both covered all over with the marinade. Cover and leave in the fridge for anything over an hour – overnight if you fancy.


When you want to cook them, heat the rest of the sesame oil in a medium-hot pan and put the salmon in skin side down. Then leave them alone! At least for a couple of minutes. The skin will get crispy and brown which doesn’t happen if you move/keep turning them.  Do most of the cooking on this side and turn for the last minute. Timing depends on the thickness of the fillet and how you like it cooked – not overly helpful I know. I like mine medium so they had 4 minutes on the skin side and then another on the other side, then they rested in the hot pan for a couple more with the remaining marinade from the dish.

I served it with stir-fried half and half courgette noodles and udon noodles with the sauce dribbled over the top.

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