Spicy salmon teriyaki
If you prefer salmon teriyaki with a bit of a kick, here’s a spicy recipe you can try.
Servings 4 people
- 5 tbsp. unseasoned rice vinegar
- 2 tbsp. hot chili paste
- 3 tbsp. low sodium soy sauce or tamari
- 2 tbsp. honey
- 1 lb. skinless salmon filet cut into 3 x 1 1/2” strips
- 3 tbsp. cornstarch
- 1 tsp. kosher salt divided
- 2 tsp. vegetable oil
Whisk together vinegar, honey, soy sauce and chili paste in a small bowl. Set aside.
Use 1 tsp. kosher salt to season salmon. Place on a plate and sprinkle with cornstarch. Turn to ensure the filet is coated.
Heat oil in a large skillet over medium high heat.
Place salmon on a skillet and heat 2-3 minutes until the bottom is golden brown. Flip and heat the other side two minutes until golden brown.
Pour sauce over salmon and continue cooking turning halfway through. Sauce should be thickened a bit and should be clinging to salmon. Total cook time for this step is about one minute. (Note, sauce will be bubbling when first added but will calm down).
Serve immediately. Top with scallions and sesame seeds if desired