Pan Seared Salmon with Creamy Sriracha Sauce

I am a sucker for anything with Sriracha, so this recipe for Salmon with Sriracha Cream looked like it had potential. Until I read it. I realized the Sriracha cream was the only thing I was feeling about it, so I adapted it quite a bit to better suit my taste. Salmon is sweet enough on its own, I don't understand why so many recipes call for a sweet glaze to be added to it. I much prefer my salmon cooked simply so the flavor of the fish can really shine through.  The Sriracha sauce was equally delicious on the broccoli.  I may have added squirt or two more to my plate before I sat down to eat.

Pan Seared Salmon with Creamy Sriracha Sauce

½ cup mayonnaise
2 tablespoons Sriracha (more or less to taste)
juice from half a lime
½ teaspoon soy sauce

1 pound salmon, portioned into 4 filets
2 tablespoons olive oil
salt and pepper

In a small bowl, whisk together the mayonnaise, Sriracha, lime juice and soy sauce. Refrigerate until ready to serve.

Rub the salmon filets with the oil and generously season with salt and pepper. Heat a skillet over medium high heat, add the salmon to the pan skin side down and sauté for 3 to 5 minutes. Flip the salmon over and sauté for 3 to 5 minutes more, until the salmon is cooked through.

Serve the salmon with the creamy Sriracha sauce drizzled over top.

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