***Updated Post*** Earth Fare had fresh (not frozen) Wild Alaskan Sockeye Salmon on sale for $8.99 a pound! That is a crazy awesome deal, seeing as how we have paid upwards of almost $16 a pound at Whole Foods for fresh wild salmon. This recipe is one of my favorite ways to prepare salmon. It hits all the main flavor points, sweet, salty and spicy. It’s a way better version of teriyaki salmon (which I never really preferred it was always too sweet).The most amazing thing about this Sambal Salmon recipe is it takes 10 mins to make. It will definitely be your go to salmon recipe.
I use Sambal Oelek here, which is an Asian chili paste that has a ton of flavor. I like it much better than Sriracha (Phil would disagree), to me it has more flavor. Use this any place you want add a spicy flavor kick. A little goes a long way so don’t over do it, unless you are a masochist. I really do love this with sushi rice and thinly sliced green onions. The salmon has so much flavor it’s nice to have something simple and fresh to eat with it.
- 1 pound salmon filet (skin on or off whatever you prefer) cut into 4 pieces
- 1/4 cup light brown sugar
- 1/4 cup mirin
- 1/4 cup soy sauce
- 1 tablespoon sambal oelek (chili paste) use more or less depending on your taste
- 2 tablespoons rice wine vinegar
- 2 sliced green onions
- hot rice, for serving
- In a shallow dish that will hold the salmon, mix together the sugar, mirin, soy and sambal. Place the salmon in the marinade and coat both sides. Let it marinate skin side down for a couple minutes and skin side up for another couple minutes. It won't take long, don't leave the fish in the marinade for more than an hour. If you need to do other things for about 20 mins or so, that is fine.
- Heat a pan (non-stick) on medium- high heat and get it very hot. Once hot, place the salmon down skin side up (keep the marinade) and cook for 3 minutes or until color develops. Then turn the salmon over, add the marinade to the pan, and cook an additional 3-4 minutes. This will yield a well done salmon, if you prefer yours to be a bit under-cooked, cook 1 minute less on both sides (I like it done unless I am eating sushi). Remove the salmon to the plate you are serving it on. Turn the heat off add the rice vinegar to the pan. Spoon the pan sauce over the salmon, sprinkle with green onions and serve with rice.
How easy was that???
More recipes like this can be found here.