4 servings (serving size: 1 fillet, 1 tablespoon sauce, and 1 teaspoon green onions)
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
4 (6-ounce) salmon fillets, skinned
1 teaspoon ground coriander
1/2 teaspoon salt
2 tablespoons honey
1 tablespoon fresh lime juice
2 teaspoons low-sodium soy sauce
1/2 to 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
4 teaspoons thinly sliced green onions
How to Make It
Sprinkle fish evenly with coriander and salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
Combine honey, juice, soy sauce, and Sriracha; drizzle over fish. Sprinkle with green onions.
Love it-- this is my "go to" recipe for salmon. Easy to make and always comes out good, pretty foolproof. The sauce is the prefect mix of sweet and spicy-- and you can adjust the Sriracha to make it less hot, but I suggest you don't.
This was quick and easy to prepare; however, I wasn't able to detect the ground coriander, and would prefer a sauce that had a thicker consistency. Taste-wise, I thought it was okay, but I doubt I will make it again.
This is a good recipe. I used wild salmon and the "wild" might have been too strong for this recipe. Next time I will use a farm-raised salmon. Otherwise, good recipe. Will try with maple syrup as my honey was pretty intense too. Good luck!
I love this recipe...it is super yummy and really easy...we have a 1 year old and it is so nice to not have to spend time preparing for dinners.
We had it tonight and we love it every time. The sauce is yummy, I've used lemons instead of limes and it is great and goes well with other fish too.
Totally recommend it, especially if you like salmon. The soba noodles are great as long as you toss them with sesame oil and soy sauce.
Didn't have enough flavor for our family - especially the soba noodles as garnish, they were very bland and I added chopped cucumbers and carrots as well. We'll use the maple syrup/orange juice recipe that we found from Cooking Light instead.