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.
Salmon with Sweet Chile Sauce
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Serve with soba noodles tossed with low-sodium soy sauce and dark sesame oil. Add steamed broccoli florets on the side.
Yield: 4 servings (serving size: 1 fillet, 1 tablespoon sauce, and 1 teaspoon green onions)
More From Cooking Light
Amount per serving
- Calories: 262
- Calories from fat: 36%
- Fat: 10.5g
- Saturated fat: 2.5g
- Monounsaturated fat: 4.6g
- Polyunsaturated fat: 2.5g
- Protein: 31.2g
- Carbohydrate: 9.5g
- Fiber: 0.1g
- Cholesterol: 80mg
- Iron: 0.6mg
- Sodium: 460mg
- Calcium: 18mg
- 4 (6-ounce) salmon fillets, skinned
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- Cooking spray
- 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
- 1. 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.
- 2. Combine honey, juice, soy sauce, and Sriracha; drizzle over fish. Sprinkle with green onions.
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