Crispy Pan Seared Salmon with Sweet Sriracha Glaze & Pineapple Salsa
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

Simply seasoned, pan seared salmon brushed with a scrumptiously sticky sweet sriracha glaze and topped with fresh pineapple salsa. This salmon is fresh, fabulous and bursting with flavor!

Course: entree, Main Course
Cuisine: American, Asian, Fusion
Keyword: brown sugar, crispy, pan fried, pan seared, pineapple, salmon, salsa, sriracha, sweet
Servings: 2
Calories: 342 kcal
  • Salmon:
  • 1 pound King Salmon Filet
  • Salt and Pepper to taste
  • 2 TBS Canola Oil (can substitute vegetable oil)
  • Glaze/Sauce:
  • ½ Cup Pineapple Juice
  • 1 TBS + 1 tsp Sriracha
  • 2 TBS Light Brown Sugar , packed
  • 1 TBS Soy Sauce
  • 2 tsp Sesame Oil
  • 1 TBS Mirin
  • 1 large clove Garlic - minced
  • 2 tsp Ginger - grated
  • Salt and Pepper , to taste
  • 2 tsp Cornstarch
  • 2 tsp Lime Juice
  • Pineapple- Jalapeno Salsa:
  • 1 Cup Pineapple – peeled, cored and small dice
  • ¼ Red Onion – small dice (about ½ cup)
  • 1 small Jalapeno – seeds and ribs removed, finely diced (about 2 heaping TBS)
  • 3 TBS Scallions , white and green part – chopped (about 2 large stalks)
  • 1 tsp Ginger - grated
  • 1 TBS Lime Juice
  • 1 tsp Honey
  • 2 tsp Mirin
  • Splash Pineapple Juice
  • 1/8 tsp Salt
  • 1/8 tsp Pepper
  • Garnishes: Lime Wedges, Sliced Scallions, Sesame Seeds, Crushed Red Pepper Flakes
  1. For the Salsa: In a small bowl combine ginger, lime juice, honey, mirin, splash pineapple juice, salt and pepper. Set aside. In a medium size mixing bowl, gently combine remaining ingredients for the salsa (pineapple through scallions). Pour the wet ingredients over the fruit/vegetables and gently toss to combine. Taste and adjust for seasoning. Cover and place in the refrigerator to allow the flavors to develop.
  2. For the Glaze: In a small saucepan, whisk together the pineapple juice, Sriracha, sugar, soy sauce, sesame oil, mirin, garlic, ginger, pinch of salt and pepper. Place over medium heat and bring to a simmer. Mix together cornstarch and lime juice. Add to the sauce pan, stirring. Bring sauce to a boil and immediately reduce back to low. Continue to cook over low heat until sauce is thickened, about 3 minutes. Taste and adjust for seasoning.
  3. Meanwhile cook the Salmon: Pat the salmon filets thoroughly dry between two pieces of paper towels, this will ensure a crispy sear. Season both sides of the salmon liberally with salt and pepper.
  4. Add oil to a large stainless steel skillet (do not use a nonstick skillet) and heat over medium high until oil starts to shimmer. Immediately reduce the heat to medium low, not allowing oil to burn.
  5. Add the salmon, skin side down, to the pan. Use a fish spatula to gently press on the filets to prevent them from curling up and to create full contact with the skin and the skillet. Cook until the skin is crispy and easily releases from the pan, about 6 minutes. If you have to force the salmon from the skillet, it is NOT ready to be flipped, continue cooking another 45 seconds-1 minute and try again. DO NOT force the salmon.
  6. Flip the salmon over and cook until a thermometer, inserted into the thickest part of the salmon, reads 125 degrees F for medium rare (about 3-4 minutes depending on thickness), or 130 degrees F for medium (about 1 minute longer). Transfer the salmon to a plate lined with paper towels. Allow to rest 2-3 minutes.
  7. To serve: Plate the salmon, drizzle with glaze and top with salsa.
Recipe Notes

*It is imperative you pat the salmon filets THOROUGLY dry to get a nice crust to your salmon.
*Serving suggestions: Rice, Asian noodles, steamed or roasted vegetables. I served mine with Sushi Rice and Roasted Asparagus Tips.

Nutrition Facts
Crispy Pan Seared Salmon with Sweet Sriracha Glaze & Pineapple Salsa
Amount Per Serving
Calories 342 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 1g6%
Sodium 809mg35%
Potassium 235mg7%
Carbohydrates 45g15%
Fiber 1g4%
Sugar 33g37%
Protein 2g4%
Vitamin A 140IU3%
Vitamin C 58.2mg71%
Calcium 35mg4%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.