Get the Recipe: Stovetop Sticky Spicy Salmon
Sticky, spicy pan-fried salmon with Asian chili garlic sauce, honey and soy, ready in just 20 minutes! It's a great weeknight salmon dinner recipe for when time is tight!
Ingredients
For the spicy stick sauce:
- 5 Tablespoons rice vinegar, unseasoned recommended
- 3 Tablespoons low-sodium soy sauce, or tamari
- 2 Tablespoons Asian Chili Garlic Sauce, adjust to taste *see Note 1 below
- 2 Tablespoons honey
- 1 teaspoon jarred minced ginger (or ginger garlic paste), or 1/2 tsp fresh grated ginger
For the salmon:
- 1 lb skinless salmon fillets, fully thawed if frozen, cut into 3 x 1 1/2-inch strips *see Note 2 below
- salt and freshly ground pepper
- 3 Tablespoons cornstarch
- 2 Tablespoons vegetable oil
For garnish:
- green onion, very thinly sliced on a diagonal
- sesame seeds
Instructions
- This quick and easy salmon is lovely served with steamed or sauteed spinach or bok choy. I love to add a bit of sesame oil to flavour the vegetables. You could also add some rice to the mix and make it a bowl!
- Make the sauce by combining all the sauce ingredients in a small bowl or measuring cup. Stir together well and set aside.
- Tip! Use a large enough skillet so that the salmon has some breathing room while it cooks. This helps the moisture to evaporate quickly and will help to crisp up the salmon.
- Heat the oil in a large nonstick skillet over medium-high heat.
- Cut the salmon into strips as directed in the ingredients. Pat dry and season with some salt and pepper. Add the cornstarch to a large plate. Press the salmon pieces into the cornstarch, coating both sides, then place them into the hot oil in the skillet. Cook the salmon in a single layer, undisturbed, until golden brown underneath, about 2–3 minutes. Turn and cook until the other side is lightly golden, about 2 minutes.
- Tip! Before adding the sauce to the hot skillet, turn on your oven fan and stand back a bit. The sauce will sputter and steam when first added, but will calm down nicely as it cooks.
- Pour the sauce over the salmon and continue to cook, gently turning the salmon halfway through, until the sauce thickens and coats the salmon and the salmon is cooked through, about 1 minute. (Salmon should flake easily with a fork and reach about 145F internal temperature.)
- Serve immediately, topped with green onion and sesame seeds.
Notes
Note 1: Adjust the amount of Asian Chili Garlic Sauce to taste. As written and using Asian Chili Garlic Sauce, it is not overly spicy, but may be too spicy for some or for some kids. For a milder version, start with just 1 Tablespoon and go up from there.
You could substitute Sambal Oelek for the Asian Chili Garlic Sauce, but you'll definitely want to use less Sambal, as it packs a bigger heat punch. I suggest starting with just 2 teaspoons of Sambal and adding from there.
Note 2: You'll have the best results if starting with salmon fillets that are of even thickness, as opposed to the fillets that have one thick end and one thin end. The even thickness will allow the salmon to cook evenly and completely.
Serving: 1serving, Calories: 297kcal, Carbohydrates: 17g, Protein: 24g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 4g, Trans Fat: 0.04g, Cholesterol: 62mg, Sodium: 901mg, Potassium: 609mg, Fiber: 1g, Sugar: 10g, Vitamin A: 45IU, Vitamin C: 0.1mg, Calcium: 19mg, Iron: 1mg
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