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Maple garlic sriracha salmon

A sweet and savoury version of salmon served with rice, quinoa, or soba noodles. So quick and flavourful, it will become your favourite weeknight meal. 



  • 4 (about 200 g each) salmon fillets
  • Kosher salt
  • 4 teaspoons toasted sesame oil, divided
  • 2 garlic cloves, divided
  • 1 bunch spinach or baby bok choy
  • 1/2 lemon, juiced
  • 2 green onions, finely chopped
  • 1/4 cup maple syrup
  • 1/4 cup sriracha
  • 2 tablespoons soy sauce
  • 1 tablespoon finely grated ginger
  • 2 teaspoons toasted sesame seeds
  • Rice, quinoa, or soba noodles, for serving


  1. Place a large non-stick skillet over medium-high heat.
  2. Using a few pieces of paper towel, dry off the salmon fillets then season lightly with salt. Drizzle with two teaspoons of sesame oil and add the salmon, meaty-side down, into the pan and sear for four to five minutes, until golden brown. Flip the fish over and sear on the second side for one to two minutes or until cooked through. Transfer the salmon to a plate and set aside.
  3. Turn the heat under the pan down to medium-low. Add in another teaspoon of oil. Mince in one garlic clove and add the spinach or bok choy. Season with salt and cook for one to two minutes if using spinach and two to four if using bok choy. Add in the lemon juice and transfer the spinach from the pan. Set aside.
  4. Add the remaining teaspoon of sesame oil to the pan and mince in the remaining garlic clove. Stir in the green onion and cook for 30 seconds. Add in the syrup, sriracha, soy sauce, and ginger and cook for one to two minutes or until slightly thickened. 
  5. Add the salmon back into the pan and toss to coat in the sticky sauce.
  6. Scatter the salmon and greens with sesame seeds and serve with rice, quinoa, or soba noodles. Serve and enjoy!

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