Sweet 'n Spicy Sriracha Glazed Salmon & Zucchini "Noodles" recipes
This recipe delivers a quick, flavorful dish featuring wild salmon glazed with a sweet and spicy sriracha sauce. Paired with fresh, lightly cooked zucchini noodles, it offers a balanced meal with vibrant flavors and textures, perfect for a healthy and satisfying lunch or dinner.
Equipment
- 1 Mixing Bowl
- 1 Whisk
- 1 Large Non-Stick Skillet Or cast-iron for good searing
- 1 Spatula For flipping and stirring
- 1 Spiralizer or Vegetable Peeler For making zucchini noodles
Ingredients
Main
- ¼ cup reduced-sodium soy sauce or tamari for gluten-free
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon Sriracha sauce or to taste
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced garlic
- 1 pound wild salmon fillet cut into 4 (4-ounce) pieces
- 1½ teaspoons sesame oil
- 2 tablespoons finely chopped scallions for garnish
Instructions
- In a mixing bowl, whisk together soy sauce, honey, rice vinegar, Sriracha, grated fresh ginger, and minced garlic to create the glaze.
- Pat the salmon fillets thoroughly dry with paper towels to ensure a good sear; season lightly with salt and pepper if desired.
- Heat 1½ teaspoons sesame oil in a large non-stick skillet over medium-high heat until shimmering.
- Place the salmon fillets skin-side down in the hot skillet and cook for 4-5 minutes until the skin is crispy.
- Flip the salmon, then pour about half of the prepared Sriracha glaze over the fillets, allowing it to caramelize slightly as the salmon finishes cooking, approximately 3-5 more minutes, or until cooked to your desired doneness.
- While the salmon cooks, spiralize or use a vegetable peeler to create zucchini noodles from about 2-3 medium zucchinis (not listed in ingredients but implied by title).
- Remove the cooked salmon from the skillet and set aside; add the zucchini noodles to the same hot skillet.
- Quickly sauté the zucchini noodles for 2-3 minutes, stirring constantly, until just tender-crisp. Do not overcook to avoid a watery texture.
- Toss the zucchini noodles with the remaining Sriracha glaze.
- Serve the glazed salmon immediately over the sweet and spicy zucchini noodles, garnished with finely chopped scallions.
Notes
For the glaze, balance the sweet and spicy by adjusting Sriracha to taste. A quick simmer can thicken the glaze slightly. When cooking salmon, ensure the skin side is down first for crispiness, and avoid overcooking; it should be just cooked through and flaky. Zucchini noodles cook very quickly; a high heat, short sauté prevents them from becoming watery. Serve immediately to maintain optimal texture for both the salmon and zucchini. A sprinkle of toasted sesame seeds would also elevate the presentation and flavor.