The Ultimate Kamikaze Salmon & Rice Combo

Kamikaze Salmon

Prep Time: 10 minutes

Cook Time: 12–15 minutes

Total Time: 25 minutes

Servings: 2–4

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Ingredients

• 4 salmon fillets (about 4–6 oz each)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 2 tablespoons honey or brown sugar
• 1 tablespoon sriracha (adjust to heat preference)
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• Salt and black pepper, to taste
• Sesame seeds (optional, for garnish)
• Sliced green onions (optional, for garnish)

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Directions

1. Prepare the Marinade:
   In a bowl, whisk together soy sauce, rice vinegar, lime juice, honey (or brown sugar), sriracha, sesame oil, minced garlic, and grated ginger.
2. Season the Salmon:
   Pat the salmon fillets dry with a paper towel. Season lightly with salt and black pepper.
3. Marinate the Salmon:
   Place the fillets in a shallow dish or zip-top bag. Pour the marinade over the salmon and let it sit for 10–20 minutes (do not marinate too long or the acid will begin to cook the fish).
4. Preheat the Oven or Pan:
   • Oven: Preheat to 400°F (200°C) and line a baking sheet with parchment.
   • Pan-seared option: Heat a nonstick skillet over medium-high heat.
5. Cook the Salmon:
   • Oven: Bake for 12–15 minutes, spooning extra marinade over the top halfway through.
   • Pan: Sear salmon skin-side down for 4–5 minutes, flip, then cook another 3–4 minutes. Pour the remaining marinade into the pan to glaze during the last minute.
6. Finish & Serve:
   Remove from heat and let rest for 2 minutes. Garnish with sesame seeds and sliced green onions if desired.
7. Enjoy:
   Serve with rice, noodles, or steamed vegetables. The sweet-heat kamikaze glaze pairs well with anything!