I probably have more salmon recipes than all other fish combined. It is so easy to cook, affordable, and delicious it is no wonder it is one of the world’s most popular fish. I have over 30 salmon recipes on the site, and it’s only been up for 9 months! This Sriracha seared salmon is one of my favorite ways to prepare salmon, especially when prepared insuffisamment cuit, a classic French way of searing the outside while keeping the inside uncooked. It is very similar to the Japanese tataki.
The best way to buy salmon is to buy it whole or by the side, and do most of the butchering yourself. This makes the fish quite affordable, plus you can have plenty of different preparations throughout the week. This particular half salmon also made my SORREL SALMON (SAUMON À L’OSEILLE), and SALMON WITH BEURRE BLANC.
For this Sriracha seared salmon I will cook the fish at a high temperature for a short period of time. Just enough to crisp up the skin and make a slight crust on the top. You can of course make this without the skin, totally up to you.
The marinade for this recipe is simple. Soy sauce, Sriracha, chopped garlic, and pineapple juice for sweetness are all that is needed. Because soy sauce is already salty I don’t add any extra salt. I put the filet in the soy sriracha marinade for 15 minutes. Because of the acid in the pineapple juice you don’t want to marinade this salmon for too long or it will start to break down.
I add some olive oil to a pan and turn the flame on max. Remember, hot and fast is the best way to cook this recipe. When the oil is hot carefully lay down the fish flesh side down. I cook it like this for 2 minutes.
After two minutes I carefully flip the fish. Then using a spoon I slowly pour over the soy Sriracha marinade over each filet. Most of it will slide right off the fish into the pan, this is okay. After 2 minutes cooking skin side down, carefully move the fish to a plate. Turn off the heat and whisk up the sauce. It should be the consistency of honey. Brush the sauce over the tops of the fish.
The searing heat in the beginning locks in the salmon’s juices, so you are left with a fantastic texture. This, of course, is my preferred ‘done-ness’ for salmon, but you can cook it more if you prefer. If you want the Sriracha seared salmon fully cooked I recommend lowering the heat to medium and doing 5 minutes on one side, and then 3 on the other, but of course that depends on the thickness of your fish.
Sriracha Seared Salmon
Equipment
- Bowl
- Pan
Ingredients
- 300 grams Salmon two fillets
- 2 tbsp Soy Sauce
- 3 tbsp Sriracha or less for less spicy
- 3 tbsp Pineapple Juice
- 3 cloves Garlic chopped
- 1 tbsp Sugar white
- 2 tbsp Olive Oil
Instructions
- In a bowl combine all the ingredients except the salmon and olive oil. Whisk everything together, then place the salmon fillets inside to marinate.
- In a pan on max heat add the olive oil and let come to temperature. Carefully move the fish and place the fillets on the pan flesh side down. It will sputter and splatter so best wear an apron. Let cook for 2 minutes, then flip to the other side.
- Use a spoon to slowly pour over the marinade from the bowl over the salmon flesh. Most of it will run off into the pan, this is good. After two minutes cooking skin side down Turn off the heat, move the salmon to a plate, and whisk the sauce in the pan. The residual heat should thicken it within a minute. Brush the glaze over the fish. Serve and enjoy.
Notes
