Honey Sriracha-Lime Salmon – Crème de la Crumb (Video)

My first time ever trying sriracha sauce was when I made this recipe.  I didn’t know what I was missing!  Thanks again to Tiffany over at Crème de la Crumb. You can learn more about Tiffany here.  I’ve featured one of her other recipes, which you can check out here.  She has a ton of delicious recipes!!  Tiffany actually baked her version, but I wanted/needed a quick dinner, and cooking it on the stove-top took less than 15 minutes. 

I was able to try out our NEW Honey Sriracha Seasoning, which was so delicious!!  Here’s some info:

Sweet and Tangy Blend

Bring a little heat to chicken wings, fries, eggs, side dishes, popcorn, or anything you sprinkle this on! Plus, it’s been specially developed to take the high heat in air frying so you can coat fries, potato wedges, and more for better-than-restaurant results. It’s also great mixed in sour cream or mayo for dips and sandwich spreads with a kick.

Made in USA

Product Details

  • Non-GMO, gluten-free, made without nuts, and no artificial flavors, colors, or dyes. Kosher.

Below is my favorite skillet for cooking any seafood.  It brings the best sear, and nothing sticks to the pan! 

10″ Stainless Steel Nonstick Skillet

Get the Perfect Sear Every Time

This innovative pan combines the best features of stainless steel and nonstick cookware. The nonstick mesh coating provides the perfect sear (without the mess) and leaves fond for pan sauces and gravy. The size is perfect for one-pot meals.

Product Details

2¼-qt. capacity.

Includes lid.

The nonstick mesh grid lets you sear food and use fond to make pan sauces and gravy—and it’s as easy to clean as nonstick cookware.

Cleanup is easy because it’s dishwasher-safe.

Use your favorite utensils—even metal!

Heat-safe to 450°F (203°C).

Tempered-glass lid with stainless-steel rim is heat-safe to 400°F (200°C).

Designed without rivets, so there’s no food buildup or rusting.

Tri-ply clad—a heat-conducting aluminum core between an 18/10 stainless steel satin interior layer and a polished stainless 18/0 exterior layer for durability and faster, more even heating.

Flared rims make pouring easy and keep stovetops and counters free of drips.

Guaranteed for life.

Click on the links below to check out wither of the products:

Honey Sriracha Seasoning                                                           10″ Stainless Steel Nonstick Skillet

Let’s jump right in!

Ingredients

  • Two salmon fillets 4-6 ounces (113-170 grams)
  • Two tablespoons (30 mL) melted butter
  • 1/3 cup (110 grams) honey
  • 1/3 cup (100 grams) sriracha
  • 2 tablespoons (30 mL) soy sauce
  • 2 cloves garlic
  • One tablespoon (one gram) Honey Sriracha Seasoning
  • Two limes – one juiced, one sliced
  • One tablespoon (15 mL) olive oil
  • Salt and pepper, to taste
  • One tablespoon (one gram) fresh cilantro, chopped

Instructions

Press two cloves of garlic, melt butter, and chop fresh cilantro.  Slice one lime and juice the other.

Combine butter, honey, sriracha, soy sauce, garlic and lime juice in small bowl.  Whisk well. 

Heat oil over medium heat in skillet. Add salmon fillets, skin side up, season with salt and pepper.  Cook about 6 minutes, then flip and cook an additional 6 minutes. 

Add the Sauce to salmon, along with sliced limes. Cook another 2, until sauce is reduced slightly, basting the salmon in the sauce. 

Remove from heat, top with chopped cilantro and serve immediately.

That’s it!  Easy, healthy and delicious, if you like salmon, you’ll love this recipe.  Please let me know if you give this a try, and be sure to head over to Crème de la Crumb, and check out all of Tiffany’s delicious recipes.  Let’s make great food together!

SEPTEMBER 2022Hosts can get TWO pieces of our wonderful cookware 60%off!! Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

SEPTEMBER 2022 GUEST SPECIAL:

Honey Sriracha-Lime Salmon – Crème de la Crumb (Video)

This Honey Sriracha Lime Salmon is packed with flavor, and only takes 15 minutes on the stove-top!! 
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 13 mins
Course Main Course
Cuisine Asian
Servings 4 servings
Calories 187 kcal

Ingredients
  

  • 8-12 oz salmon fillets
  • 2 tbsp butter, melted
  • cup honey
  • cup sriracha
  • 2 tbsp soy sauce
  • 2 garlic cloves, pressed
  • 1 tbsp Honey-Sriracha Seasoning
  • 2 limes – one juiced, one sliced
  • 1 tbsp olive oil
  • kosher salt and pepper, to taste
  • 1 tbsp cilantro, chopped

Instructions
 

  • Press two cloves of garlic, melt butter, and chop fresh cilantro.  Slice one lime and juice the other.
  • Combine butter, honey, sriracha, soy sauce, garlic and lime juice in small bowl.  Whisk well. 
  • Heat oil over medium heat in skillet. Add salmon fillets, skin side up, season with salt and pepper. Cook about 6 minutes, then flip and cook an additional 6 minutes. 
  • Add the Sauce to salmon, along with sliced limes. Cook another 2, until sauce is reduced slightly, basting the salmon in the sauce. 
    Remove from heat, top with chopped cilantro and serve immediately.

Nutrition

Calories: 187kcalCarbohydrates: 6gProtein: 13gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 46mgSodium: 1105mgPotassium: 400mgFiber: 1gSugar: 2gVitamin A: 261IUVitamin C: 28mgCalcium: 27mgIron: 1mg
Keyword salmon, sriracha
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Teriyaki Salmon with Baby Bok Choy – Feasting at Home (Video)

We have salmon at least twice a month, if not more. Between the nutritive value, with omega-3 fatty acids and vitamin B12, plus the fact that it’s delicious, we try to eat it more often when we can.

I found this recipe from Feasting at Home and decided to give it a try because we do like teriyaki sauce, but I had never had Bok choy before so I figured I should try it out. This blog was created by Sylvia Fountaine, and it looks quite nice, with lots of different options for seasonal, healthy food. I am learning about paleo, and was excited to note that she has a large section on that, which I will be returning to review. You can learn more about Sylvia here. The recipe was really easy to put together, I love that it was a sheet pan recipe, so everything went right on the pan, which makes for easy clean up. The hardest thing to do was make the marinade, which was not hard at all. It was really delicious as well, and I hope you will like it, so let’s jump right in!

Ingredients

  • 2 salmon fillets, 8-16 ounces each
  • 4 baby Bok choy cut into quarters
  • 4 ounces shiitake mushrooms (optional)

Teriyaki Marinade

  • 4 tablespoons low sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons honey, maple or brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 1 teaspoon grated fresh ginger
  • 1 finely minced garlic clove
  • Salt and pepper to taste
  • Orange zest (optional)
  • Toasted sesame seeds
  • Scallions for garnish
  • Sriracha or chili flake

Instructions

Preheat oven to 350⁰ F. Grate ginger and press garlic.

Combine, soy sauce, rice wine vinegar, honey, sesame oil, olive oil, ginger and garlic in small bowl. Mix well.

Season salmon with salt and pepper and orange zest (if using).  Place salmon, Bok choy and mushrooms on a sheet pan. Spoon marinade over salmon and vegetables.

Bake for 10 minutes, then check for desired temperature, and bake more as necessary, the Bok choy should still be crisp but nice and green. Remove salmon to a small pan and broil for 3-4 minutes.  

Sprinkle with toasted sesame seeds, scallions, and chili flakes or sriracha for heat.

That’s it!  Really a very easy recipe that has lots of flavor, especially with the earthy mushrooms.  Please let me know if you give this a try.

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home parties for March, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Teriyaki Salmon with Baby Bok Choy

Easy sheet pan Salmon with crisp Bok choy and delicious shiitake mushrooms will have dinner on your table in under 30 minutes!!
No ratings yet
Course Main Course
Servings 2 servings

Ingredients
  

  • 2 salmon fillets, 8-16 ounces each
  • 4 baby Bok choy, quartered
  • 4 oz shiitake mushrooms optional
  • Orange zest (optional)
  • Toasted sesame seeds
  • Scallions for garnish
  • Sriracha or chili flake

Marinade

  • 4 tbsp low sodium soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsp honey, maple or brown sugar
  • 1 tbsp sesame oil
  • 1 tbsp olive oil
  • 1 tsp freshly grated ginger
  • 1 garlic clove, pressed

Instructions
 

  • Preheat oven to 350⁰ F. Grate ginger and press garlic.
  • Combine, soy sauce, rice wine vinegar, honey, sesame oil, olive oil, ginger and garlic in small bowl. Mix well.
  • Season salmon with salt and pepper and orange zest (if using).  Place salmon, Bok choy and mushrooms on a sheet pan. Spoon marinade over salmon and vegetables.
  • Bake for 10 minutes, then check for desired temperature, and bake more as necessary, the Bok choy should still be crisp but nice and green. Remove salmon to a small pan and broil for 3-4 minutes.  
  • Sprinkle with toasted sesame seeds, scallions,and chili flakes or sriracha for heat.
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Keto Lemon Garlic and Red Pepper Salmon (Video)

Seafood, anyone???  I know, I know, not everyone likes seafood, but for those of us that do, we also love the fact that salmon is super nutritious, so good for you.  So, I’ve decided to share with you a recipe from yours truly.  It’s easy and if I say so myself, quite delicious!  I hope someone else will try to make it, and let me know what you think. Let’s jump right in!!

What you’ll need:

  • 4 (6-ounces each) salmon fillets
  • ½ cup chicken or vegetable broth
  • 2 tablespoons lemon juice
  • 1 teaspoon red pepper flakes (or to taste)
  • 1 teaspoon Lemon Garlic Rub
  • 3 tbsp olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 4 cloves garlic, chopped
  • 1 lemon, sliced
  • 2 cups cherry tomatoes

Instructions

In a small bowl, combine broth, lemon juice, red pepper flakes and Lemon Garlic Rub.

Peel and chop 4 cloves of garlic.

Slice one lemon, and juice 1/2 of another to make 2 tablespoons lemon juice.

Slice cherry tomatoes.

Pat the salmon fillets dry with paper towels. Heat two tablespoons oil in skillet over medium heat. When oil is hot, but not smoking, add salmon skin side up to pan.  Season with salt and pepper, and cook for 6 minutes, then flip over.  Add remaining one tablespoon of oil, if needed.

Add garlic to skillet and cook until fragrant, about one minute.  Add the broth mixture, sliced lemons and tomatoes, cooking until cherries begin to soften, about 3-4 minutes more. Serve immediately.

That’s it! Let me know if you make this, and what your thoughts are.  I am excited to hear from you. Let’s make great food together!

Keto Lemon Garlic and Red Pepper Salmon

Delicious salmon comes together with lemon, garlic and spices in the quick and easy recipe!
No ratings yet
Course Main Course

Ingredients
  

  • 4 salmon fillets 6 ounces each
  • ½ cup chicken or vegetable broth
  • 2 tbsp lemon juice
  • 1 tsp red pepper flakes, or to taste
  • 1 tsp Lemon Garlic Rub
  • 4 cloves garlic, chopped or pressed
  • 1 lemon, sliced
  • 2 cups cherry tomatoes, sliced
  • 3 tbsp olive oil, divided
  • kosher salt
  • Freshly Ground Black Pepper

Instructions
 

  • Peel and chop garlic.
  • Slice cherry tomatoes.
  • Slice one whole lemon, and juice 1/2 another to make two tablespoons juice.
  • In a small bowl, combine broth, lemon juice, red pepper flakes and Lemon Garlic Rub.
  • Pat the salmon fillets dry with paper towels. Heat two tablespoons oil in skillet over medium heat. When oil is hot, but not smoking, add salmon to pan.  Season with salt and pepper, and cook for 6 minutes, then flip over.  Add remaining one tablespoon of oil, if needed.
  • Add garlic to skillet and cook until fragrant, about one minute.  Add the broth mixture, sliced lemons and tomatoes,cooking until cherries begin to soften, about 3-4 minutes more. Serve immediately.
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!