Love Sriracha!!
You can also remove the skin after it has been cooked.
1 lb. wild Alaskan salmon filet, cut into four (4-oz piece)
salt and pepper to taste
1-1/2 t. sesame oil
1 Tbls. finely chopped scallions, for garnish
ΒΌ c. reduced-sodium soy sauce
2 Tbls. honey
1 Tbls. rice vinegar
1 Tbls. Sriracha sauce (or to taste)
1 Tbls. grated fresh ginger
1 Tbls. minced garlic
I always like to soak my fish in a little milk for 30 minutes to eliminate any fishy taste. Rinse and pat dry.
Combine soy sauce, honey, vinegar, Sriracha, ginger and garlic; mix well. Pour about 2/3 of the marinade into a 1-gallon zip lock plastic bag. Refrigerate leftover marinade until ready to cook. Add the salmon, toss to coat evenly and refrigerate for at least 1 hour, up to 4 hours, turning fish once.
Remove salmon from the bag. Heat a large non-stick saute pan over medium-high heat and add the sesame oil. Rotate the pan to coat the bottom evenly and add the salmon. Cook skin side down until browned, about 2 minutes. Flip the salmon and cook until the other side browns, 2 minutes more. At this time you can easily remove the skin with a knife or spatula (discard). Flip the fish back over.
Reduce the heat to low and pour in the reserved marinade. Cover and cook until the fish is cooked through, 4-5 minutes.
Place a piece of salmon on 4 serving plates and sprinkle with scallions.