Grilled Salmon with Honey-Sriracha Sauce and Spicy Cucumber Salad
A recipe for salmon fillets seasoned and grilled, mopped with a quick honey-sriracha sauce, served over a garden fresh salad made with cucumbers, habanero and jalapeno peppers, and a simple vinaigrette. Time to fire up those grills!
Ahhh, salmon. You already know it’s my favorite fish. It’s grilling season so OF COURSE we’re grilling these babies up. It has been super sunny this entire week, save for this morning when we woke up to a soft rain, which is GREAT for the garden. Sunny days call for long, lazy visits to the backyard where we can sit and enjoy a cocktail or two and have a quick and easy dinner. Salmon typically fits that description. It grills up quickly and it goes with so many types of flavors. It’s a perfect protein, a stupendous centerpiece, a fantastic flavor… I know, I’m getting annoying.
As the garden is producing like crazy right now, we’re serving up our grilled salmon over a fresh summer cucumber salad. We didn’t grow cucumbers this year – they usually take over! – but so many people are and they’re giving cucumbers away all over the place. Luckily, we were the happy recipients of a couple of juicy cucumbers, which found their way into this salad. I picked a few peppers straight from the garden – jalapeno and habanero this time – and sliced them up along with the cucumbers. Add in a bit of shredded carrot and grated ginger, then toss it all with a lemon vinaigrette. SUPER simple, right? And huge on flavor. You’ll love the freshness of it, with just the right amount of crispy snap with the veggies.
I mixed up a quick batch of blackening seasonings here – paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, oregano. I’m a seasoning NUT with a massively stocked pantry of seasonings, but you can easily use your own blend or a store bought brand. Speaking of blackening, if you prefer, you can blacken your salmon instead of grilling it. Instead of firing up the grill, heat a cast iron pan to medium-high heat and give it a light coat of oil, then sear the salmon. The seasonings will char and blacken just right for you.
The sauce is what REALLY brings this dish together. Oh baby! It’s hard not to get excited about the combination of honey and sriracha. I’ve tried this sauce with hot sauces OTHER THAN sriracha, and it works nicely as well, so feel free to sub in your favorite hot sauce. Time to fire up those grills!
- 1 cucumber sliced
- 1 jalapeno pepper sliced
- 1 habanero pepper sliced (optional)
- 1 medium sized carrot shredded
- 1 teaspoon freshly grated ginger
- Juice from half a lemon
- 1 tablespoon olive oil + more as needed
- 1 tablespoon rice wine vinegar
- 2 6- ounce salmon fillets
- 2 tablespoons blackening seasoning paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, oregano
- 3 tablespoons Sriracha sauce
- 1 tablespoon rice wine vinegar
- Juice from half a lime
- 1 tablespoon honey
- Salt and pepper to taste
Add the cucumber, jalapeno, habanero, carrot and ginger to a large bowl. Whisk together the lemon juice, olive oil and rice wine vinegar in a small bowl and pour it over the salad mixture. Toss and season with a bit of salt and pepper. Refrigerate until ready to use.
Heat your grill to medium-high heat and lightly oil the grates.
Season each side of the salmon generously with your blackening seasoning. Grill the fillets 4-5 minutes per side, or until cooked through. You can also blacken them on a hot cast iron pan.
In a small mixing bowl, whisk together Sriracha, vinegar, lime juice, honey, and a bit of salt.
Mop the sauce over the salmon and cook another minute.
Serve the salmon over the salad and drizzle with a bit more of the Honey-Sriracha sauce. Enjoy!