Directions

1. In a 1-gallon zip-top plastic bag, combine the soy sauce, honey, vinegar, Sriracha, ginger, and garlic. Add the salmon, toss to coat evenly, and refrigerate for at least 1 hour or up to 8 hours, turning the fish once.
2. Remove the salmon from the bag, reserving the marinade. Heat a large sauté pan over medium-high heat and add the sesame oil. Rotate the pan to coat the bottom evenly and add the salmon.
3. Cook until one side of the fish is browned, about 2 minutes. Flip the salmon and cook until the other side browns, 2 minutes more. Reduce the heat to low and pour in the reserved marinade. Cover and cook until the fish is cooked through, 4-5 minutes.