Salmon fillets: 4 (about 6 ounces each) – skin on or off, based on preference.
Olive oil: 3 tablespoons – helps to bind the marinade and adds moisture.
Soy sauce: 2 tablespoons – adds umami and depth.
Sriracha or hot sauce: 2 tablespoons – for heat.
Honey or brown sugar: 2 tablespoons – balances the heat with sweetness.
Garlic: 2 cloves, minced – for flavor.
Ginger: 1 tablespoon, minced – adds a warm, spicy note.
Lime juice: From 1 lime – adds acidity and brightness.
Salt and pepper: To taste – for seasoning.
Optional for Serving:
Sliced green onions, sesame seeds, and additional lime wedges – for garnish.
Instructions
Prepare the Marinade:
In a bowl, whisk together olive oil, soy sauce, sriracha (or hot sauce), honey (or brown sugar), minced garlic, minced ginger, lime juice, salt, and pepper until well combined.
Marinate the Salmon:
Place the salmon fillets in a large resealable plastic bag or a shallow dish. Pour the marinade over the salmon, ensuring each fillet is well coated. Seal the bag or cover the dish and refrigerate. Let the salmon marinate for at least 30 minutes, or up to 2 hours for more flavor.
Preheat the Oven or Grill:
For oven baking, preheat the oven to 400°F (200°C). For grilling, prepare the grill for medium-high heat.
Cook the Salmon:
Oven: Place the marinated salmon fillets on a lined baking sheet, and bake for 12-15 minutes, or until the salmon easily flakes with a fork.
Grill: Place the salmon on the hot grill, skin-side down if skin-on, and grill for about 3-4 minutes per side, depending on the thickness of the fillets.
Serve:
Once cooked, transfer the salmon to a serving platter. Garnish with sliced green onions, sesame seeds, and lime wedges if desired.
