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Honey Sriracha Salmon with Baby Beans

Servings 4


Salmon marinade

  • 600 g salmon cut into 4 pieces (I used Wild salmon from The Alaska Guys)
  • 3 tbsp honey
  • 1/3 cup soy sauce
  • 1 tbsp sriracha sauce or to taste
  • 1 tbsp grated ginger
  • 1 tbsp minced garlic
  • Black pepper to taste

To stir-fry

  • 1 tbsp sesame oil

Baby beans

  • 200 g baby beans ends removed
  • 1/2 red pepper sliced
  • 3 fresh shiitake mushrooms sliced
  • 2 cloves garlic minced
  • Salt and black pepper to taste
  • 1 tbsp olive oil


  • Chopped spring onions
  • Toasted sesame seeds



  • In a large ziplock bag, place all the ingredients listed under salmon marinade. Toss to coat evenly, and chill for an hour or overnight.
  • Heat pan on medium-high heat with olive oil.
  • Remove fish from bag, and allow all the excess marinade to drip off. Reserve marinade.
  • Pan fry salmon flesh side down for 2 minutes, flip and cook for another 2 minutes.
  • Then pour reserved marinate into pan, cover, reduce heat to low, and cook for another 4 minutes.
  • Transfer salmon to serving plates over steamed white rice. Spoon sauce over salmon.

Baby beans

  • In a clean pan, heat oil over medium high heat.
  • Stir-fry garlic until fragrant.
  • Add all the other ingredients, and season with salt and pepper.
  • Stir-fry until desired done-ness of vegetables.
  • Serve on the sides of Honey sriracha salmon.
  • Garnish dish with chopped spring onions and toasted sesame seeds.


Sriracha is a type of Thai/Vietnamese hot sauce / chili sauce made from a chilli, vinegar, garlic, sugar, and salt. If you live in SG, you can find Lingham Sriracha from major supermarket. You can also substitute it with your favourite garlic chilli sauce.