We heard that Hot Honey is a new culinary trend. After the Jacobsen’s Salt Company sent us a sample to try, it took us a while to figure out how we wanted to incorporate it into a recipe. Around the same time, we discovered a new fish company, The Seaforth Fish Company, who ships the freshest wild-caught salmon and halibut straight from the waters of Alaska. You can feel good about this sustainable fish company and their products are so fresh, healthy, and delicious!
This recipes takes an Asian spin on a salmon marinade and it is best served on a bed of jasmine rice. It is a mix of sweet and carries a slight spice to it, a perfect complement to delicate salmon.
- 1 pound salmon
- 2 tablespoons of hot honey
- 1 tablespoon of minced garlic
- 1 tablespoon of fresh grated ginger
- 1 tablespoon sriracha sauce
- 1 tablespoon rice vinegar
- 1 tablespoon crushed red pepper
- ¼ cup reduced-sodium soy sauce
- 1 tablespoon toasted sesame oil
- Sliced scallions, for garnish
- Toasted sesame seeds, for garnish
In a large Ziploc bag, mix together the hot honey, garlic, ginger, sriracha, vinegar, and soy sauce. Add the salmon filets and marinade anywhere from one to four hours. We chose to use our sous vide to cook the fish in the marinade for 20 minutes at 50 degrees Celsius prior to searing the fish. If you are curious are sous vide cooking, check out this recipe here for more details. If you opt to cook the salmon traditionally, start by adding the sesame oil to a pan and sear each side of salmon for 1-2 minutes. Then add the leftover marinade to the pan, cover and cook the fish for another 5-6 minutes until the fish is cooked to your liking. Top the filet with sliced scallions and sesame seeds. We know you are going to love this dish, as it is our new favorite salmon recipe! We also totally recommend checking out Jacobsen Salt Co. and Seaforth Fish Company, they’re both high quality artisan businesses. Note: Seaforth is now only delivering to Southern California.