Firecracker Salmon

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  1 tsp Garlic
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  0.5 tsp Ginger, Fresh Root
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tbsp Soy Sauce, Low Sodium
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  2 tbsp Chili Sauce, Heinz Style
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  1 tsp Brown sugar
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  1 Red pepper flakes
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  1 tsp Sriracha sauce
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  4 Salmon(1584g)
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  1 1 pinch salt (to season)
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  1 1 pinch pepper (to season)
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  0.5 tsp Paprika, Ground
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  0.3 cup Chives, Fresh

Instructions

1. 1Mince the garlic and ginger, then whisk together with the olive oil, soy sauce, chili sauce, brown sugar, red pepper flakes, and sriracha in a shallow bowl until combined.
2. 2Pat the salmon dry with paper towels, then season both sides with paprika, salt, and pepper. Add the salmon fillets to the marinade and turn to coat evenly on all sides. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
3. 3Heat a large skillet over medium-high heat and add a light drizzle of olive oil. Once shimmering, sear the salmon skin-side up for 2–3 minutes without moving, until the flesh develops a golden-brown crust and releases easily from the pan.
4. 4Flip the salmon carefully and sear the skin side for another 2–3 minutes over medium-high heat until the skin is crispy and charred.
5. 5Pour any remaining marinade from the bowl over the salmon in the skillet. Reduce heat to medium and cook for 3–5 minutes until the salmon flakes easily when tested with a fork and the internal temperature reaches 145°F, basting occasionally with the pan sauce.
6. 6Transfer the salmon and pan sauce to a cutting board and let rest for 2 minutes while you prepare storage containers.
7. 7Divide the salmon evenly into 4 airtight containers while still warm, spooning the pan sauce over each fillet. Garnish with fresh chopped chives.
8. 8Allow to cool to room temperature before sealing and refrigerating for up to 4 days.