If you’re looking for something that comes together quickly, Mary’s Maple Garlic Sriracha Salmon is coated in a deliciously sweet and spicy glaze that will do just the trick!
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 salmon fillets, skinless (about 7 ounces/200 grams each)
- Kosher salt
- 4 teaspoons toasted sesame oil
- 2 garlic cloves
- 1 bunch spinach or baby bok choy, quartered
- 1/2 lemon, juiced
- 2 green onions, finely chopped
- 1/4 cup maple syrup
- 1/4 cup sriracha
- 2 tablespoons soy sauce
- 1 tablespoon finely grated ginger
- 2 teaspoons toasted sesame seeds
- Rice, quinoa or soba noodles, for serving
Instructions
- Place a large nonstick skillet over medium-high heat.
- Using a few pieces of paper towel, dry off the salmon fillets then season lightly with salt. Drizzle with 2 teaspoons of the sesame oil and add the salmon, meaty-side down, into the pan and sear until golden brown, 4 to 5 minutes. Flip the fish over and sear on the second side until cooked through, 1 to 2 minutes. Transfer the salmon to a plate and set aside.
- Turn the heat under the pan down to medium-low. Add in another teaspoon of oil. Use a rasp grater to grate 1 garlic clove into the pan and add the spinach or bok choy. Season with salt and cook for 1 to 2 minutes if using spinach and 2 to 4 minutes if using bok choy. Add in the lemon juice and transfer the spinach from the pan. Set aside.
- Add the remaining teaspoon of sesame oil to the pan and grate in the remaining garlic clove. Stir in the green onions and cook for 30 seconds. Add in the maple syrup, sriracha, soy sauce and ginger and cook until slightly thickened, 1 to 2 minutes.
- Add the salmon back into the pan and toss to coat in the sticky sauce.
- Scatter the salmon and greens with sesame seeds and serve with rice, quinoa or soba noodles.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 530 |
| Total Fat | 32 g |
| Saturated Fat | 7 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 13 g |
| Protein | 42 g |
| Cholesterol | 109 mg |
| Sodium | 942 mg |
Reviews
Very good, will make again
I made this recipe and swapped out the sriracha for mild sweet chili sauce and it was the bomb! It gives you the flavor without all the spice. I used 2 pans vs Mary’s 1 and it flowed much better. I prepared the sauce in one pan and the salmon in the other pan. Once the salmon was done, I put the salmon in the pan with the sauce. Then I prepared the bok choy in the pan the salmon was prepared in and everything was done at the same time. Delish!! Will definitely be a weekly staple.
The spicy & sweet are perfectly balanced. I could eat the sauce on SO many things as it’s absolutely delicious. My new favorite salmon recipe!
I saw this on tv and knew we had to eat it!! This is SO delicious! We love salmon, but this sauce is absolutely the bomb. And the bok choy!! My husband said – OMG, I have no idea why we eat out. This is the best meal right here at home! Fresh, easy to make!
I made this recipe and followed the instructions exactly as written. It was fantastic! I will be making this a staple for salmon, but would also be good on chicken wings. Next time, tho, I will cut down on the hot sauce just a bit. Mary’s recipes are always spot on!!!
Easy and delicious! We cooked the salmon as the recipe is written and used fresh green beans instead of spinach or bok choy, because that’s what we had on hand. Great flavor!!
Excellent
This was very easy and delicious. Thank you so much!
Mary Makes it Delicious! Made it exactly like the recipe. This was so good! We all loved it and it will now be a regular recipe! Bonus, this is a one pan dish for easy clean-up! It definitely has some spice, but we are good with a little spice, and it was perfect.
This salmon was amazing! My husband is a little wary of hot/spicy food so I used a bit less sriracha than called for. Otherwise, I stuck to the recipe and it was fantastic. Not only did it taste great but it looked gorgeous on the plate.