Spicy Salmon Teriyaki With Sesame Oil Recipes

SPICY SALMON TERIYAKI WITH STEAMED BOK CHOY

Steps:

• 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 1 minute. (Sauce will bubble aggressively when first added and will then calm down.)
• Meanwhile, set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Place bok choy in steamer basket, cover pot, and steam until just tender, 5-7 minutes. Season with remaining 1/2 tsp. salt.
• Place rice (if using) and bok choy on a platter. Arrange salmon over and drizzle bok choy and salmon with any remaining sauce in skillet. Top with scallions and sesame seeds.

SPICY TERIYAKI SALMON RECIPE (OVEN OR ON THE GRILL)

Steps:

• Preheat oven to 375º or grill to medium-high heat.
• Add coconut aminos, ginger, sesame oil, rice vinegar, garlic, black pepper, crushed red pepper, molasses, honey, and diced pineapple to a bowl and mix together with a fork or whisk. This makes up your spicy homemade teriyaki sauce.
• Place salmon in a single layer in a foil pan or baking dish, skin side down. If using a baking sheet or dish to cook, line it with aluminum foil.
• Pour sauce over the salmon. Save about 1/2 cup of sauce for after your salmon is cooked. If you have extra sauce, go ahead and put it in the fridge or freezer for next time.
• Grill or bake your salmon 15-18 minutes for frozen or 10-12 for thawed. This time will change based on how thick your salmon filets are. Cooked salmon is 145º and flakes easily with a fork.
• Remove salmon from the grill or oven. Serve with rice, broccoli, Brussels sprouts, or your favorite veggie. Top with extra teriyaki sauce, sesame seeds, or chopped green onions. Store leftovers in an airtight container in the fridge for up to 3 days.

SPICY GRILLED SESAME SALMON

Steps:

• Whisk soy sauce, brown sugar, scallions, vinegar, sesame seeds, 1 tablespoon vegetable oil, sesame oil, Sriracha®, garlic, and ginger together in a bowl.
• Place salmon fillets in a shallow baking dish. Pour marinade over top and marinate for 30 to 60 minutes, turning once.
• Brush the cooking grates on an outdoor grill until they are clean. Preheat the grill for high heat and lightly oil the grate.
• Remove salmon from the marinade and blot gently with paper towels to remove excess. Brush salmon generously on both sides with olive oil and season with salt and pepper. Discard remaining marinade.
• Place salmon fillets, flesh-sides down, on the preheated grill. Close the lid and cook until you can lift fillets up with tongs without them sticking to the grate, 6 to 8 minutes. Turn fillets and cook to desired doneness, about 2 to 3 minutes more for medium-rare. Slide a spatula between the skin and flesh and transfer fillets to serving plates.