Ginger sriracha soy salmon

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4 tablespoons olive oil

salmon

salt and pepper
For the sauce:

2 tablespoons honey

2 tablespoons butter

1/4 cup low sodium soy

1 teaspoon fresh grated ginger

1 tablespoon sriracha
Lightly season the salmon with salt and pepper. Heat the olive oil on medium high heat and a large flat non-stick pan. Add the salmon skin side down. Cook 5 minutes. Flip. Cook another 2 minutes. Remove from the pan and keep warm.

In the same pan, lower temperature to low. Add 2 tablespoons of butter. Add the ginger, soy sauce, sriracha, and honey. Stir constantly. Be careful to not but  the mixture but cook until reduced. Pour this sauce over the cooked salmon.
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