Spicy Salmon Teriyaki
This recipe is a game changer! Why have I never thought to stir fry salmon? Chicken, of course. Shrimp, sure. Steak, you got it. Tofu, oh yeah. But salmon…didn’t cross my mind. Now, I will be hard-pressed to make weeknight salmon any other way.
Just as with the recipe for Magic Garlicky Tofu, in this epicurious recipe for Spicy Salmon Teriyaki the strips of salmon are tossed in cornstarch before sautéing. This allows the fish to crisp and thickens the sauce once it is added to the pan. This step is crucial, so don’t skip.
The rest is super easy. I made the sauce in advance and steamed some brown rice and bok choy to serve along side. The whole plate was drizzled with the sauce just before serving. Enjoy!
Spicy Salmon Teriyaki
Servings: 3
Ingredients
- 5 Tbls unseasoned rice vinegar
- 3 Tbls low-sodium soy sauce or tamari
- 2 Tbls sambal oelek (hot chili paste)
- 2 Tbls honey
- 1 lb skinless salmon fillet cut into strips (about 2″x1″)
- 1 tsp kosher salt
- 3 Tbls cornstarch
- 2 Tbls vegetable oil
- steamed rice for serving
- 3 scallions, thinly sliced optional garnish
- 1 tsp toasted sesame seeds optional garnish
Instructions
- Whisk vinegar, soy sauce, chili paste, and honey in a small bowl; set aside.Season salmon with 1 tsp salt. Place on a plate and sprinkle with cornstarch, turning to coat. Heat oil in a large nonstick skillet over medium-high. Cook salmon in a single layer, undisturbed, until golden brown underneath, 2–3 minutes. Turn and cook until other side is lightly golden, about 2 minutes. Pour sauce over salmon and continue to cook, gently turning salmon halfway through, until sauce is thickened slightly and clinging to salmon, about 2 minutes. (Sauce will bubble aggressively when first added and will then calm down.)Place rice (if using) on a plate. Arrange salmon over and drizzle with any remaining sauce in skillet. Top with scallions and sesame seeds, if using (I forgot!).