Ingredients for Salmon Sweet And Spicy
- Salmon Fillets
- Balsamic Vinegar
- Dijon Mustard
- Sherry Wine
- 2 tablespoons soy sauce
- Hot Chili Sauce
- Lemon
- Brown Sugar
- 1/2 cup thinly sliced shallot
- 3 tablespoons butter
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Salmon Sweet And Spicy? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Salmon Sweet And Spicy
- Whisk together the soy sauce (2 tablespoons), mirin (1 tablespoon), sake (1 tablespoon), sugar (1 tablespoon), rice vinegar (1 teaspoon), sriracha (1/2 teaspoon - or more to taste), ginger (1 teaspoon, grated), and cornstarch (1 teaspoon) in a small bowl. Set aside.
- Pat the salmon fillets (2, about 6 ounces each) dry with paper towels. Season both sides with salt and pepper.
- Heat 2 tablespoons of butter in a large skillet over medium-high heat. Once melted, add the salmon fillets and sear for 2-3 minutes per side, until golden brown. Remove the salmon from the skillet and set aside. It should still be slightly rare inside.
- Add the shallot (1/2 cup, thinly sliced) to the skillet and cook until softened, about 2-3 minutes.
- Pour the sauce mixture into the skillet and bring to a simmer. Reduce heat to low and cook, stirring occasionally, until the sauce has thickened into a syrupy consistency, about 2-3 minutes.
- Stir in the remaining 1 tablespoon of butter. Return the salmon to the skillet, coating it with the sauce.
- Serve the salmon immediately over steamed rice and alongside steamed broccoli florets. Garnish with sesame seeds (optional).
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
47g
Fat
85g
Carbs
5g
