Sriracha Marinade Recipes

SRIRACHA-MARINATED SALMON

Most of the time required for this tasty dish is in the marinating - the fish itself is ready in minutes! Full of flavor and easy to cook, this one is sure to please!

Provided by SunnyDaysNora

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes

Time 2h20m

Yield 2

Number Of Ingredients 15

Sriracha-Marinated Salmon image

Steps:

Mix olive oil, soy sauce, sriracha sauce, sesame oil, garlic, and ginger together in a bowl. Place salmon in a shallow baking dish or resealable plastic bag; cover with marinade. Refrigerate for 2 hours.
Mix mayonnaise, sriracha sauce, soy sauce, rice vinegar, lime juice, sesame oil, and onion powder together to make the sauce.
Heat a large skillet over medium heat. Add salmon skin-side down. Season top with salt and pepper. Cook for 4 minutes. Flip and continue cooking until flesh flakes easily with a fork, about 4 minutes. Drizzle sauce on top.

Nutrition Facts : Calories 550.1 calories, Carbohydrate 4.1 g, Cholesterol 55.1 mg, Fat 48 g, Fiber 0.6 g, Protein 25.4 g, SaturatedFat 7 g, Sodium 1798.4 mg, Sugar 0.6 g

Ingredients

¼ cup olive oil
2 tablespoons soy sauce
1 tablespoon sriracha sauce
1 teaspoon sesame oil
1 teaspoon minced garlic
1 teaspoon grated fresh ginger
1 (8 ounce) skin-on salmon fillet
2 tablespoons mayonnaise
2 teaspoons sriracha sauce
1 teaspoon soy sauce
½ teaspoon rice vinegar
½ teaspoon lime juice
¼ teaspoon sesame oil
¼ teaspoon onion powder
salt and ground black pepper to taste

HOW TO MAKE HOMEMADE SRIRACHA SAUCE

Not only is making your own hot sauce (also known as rooster sauce) at home possible, it's really fun and there's hardly any work involved. Serve it on just about anything.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes

Time P3DT35m

Yield 24

Number Of Ingredients 7

How to Make Homemade Sriracha Sauce image

Steps:

Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.
Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.
Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.

Nutrition Facts : Calories 16 calories, Carbohydrate 3.6 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.5 g, Sodium 241.8 mg, Sugar 2.6 g

Ingredients

1 pound red jalapeno peppers, stems cut off
½ pound red serrano peppers, stems cut off
4 cloves garlic, peeled
3 tablespoons light brown sugar
1 tablespoon kosher salt
⅓ cup water
½ cup distilled white vinegar

SRIRACHA-SOY CHICKEN THIGH MARINADE

This is a super easy marinade I use on boneless, skinless chicken thighs. If you leave them whole, grill them. If you don't have a grill, you can stir-fry them with vegetables, like celery and onion.

Provided by kwb

Categories Marinades

Time 5m

Yield 4

Number Of Ingredients 4

Sriracha-Soy Chicken Thigh Marinade image

Steps:

Whisk together soy sauce, Sriracha, garlic, and cilantro.

Nutrition Facts : Calories 33.2 calories, Carbohydrate 5.8 g, Fiber 1.1 g, Protein 2.3 g, Sodium 2652.5 mg, Sugar 0.6 g

Ingredients

½ cup soy sauce
⅓ cup Sriracha sauce
5 cloves garlic, minced
¼ cup chopped fresh cilantro