With this grilled salmon recipe you'll marinate your salmon in a flavorful marinade then mop with easy honey-sriracha sauce while they're grilling. Delicious!
Honey-Sriracha Grilled Salmon Recipe
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...
Yes. So today we're making easy Grilled Salmon with Honey-Sriracha Sauce, and I think you're going to love it, my friends.
With this recipe, we marinate the salmon first in an easy-to-make spicy salmon marinade, then give the fillets an optional extra dose of flavor with blackening seasoning. Then, we grill them up and baste them with a sweet and spicy honey-sriracha sauce.
It's absolutely delicious and perfect for the grill.
Let's talk about how to make Honey-Sriracha Grilled Salmon, shall we?
Grilled Salmon Ingredients
For the Marinade
- Soy Sauce.
- Olive Oil.
- Brown Mustard. I use spicy brown mustard
- Honey. Or use brown sugar.
- Lemon Juice.
- Serrano Pepper. Diced. Or use even hotter peppers to really spice things up - optional, for extra spicy.
- Garlic Cloves. Minced.
- Dried Oregano.
- Red Pepper Flakes.
For the Salmon
- Salmon Fillets. Wild caught salmon is great.
- Blackening Seasoning. Optional, for more spice factor - use a combination of paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, oregano - See my homemade blackened seasoning recipe.
For the Honey-Sriracha Sauce
- Sriracha Sauce.
- Rice Wine Vinegar.
- Lime Juice.
- Salt and Pepper.
How to Make Grilled Salmon with Honey-Sriracha Sauce - the Recipe Method
Make the Marinade. Whisk together the soy sauce, olive oil, honey or brown sugar, mustard, lemon juice, garlic, oregano, salt and red pepper flakes in a mixing bowl until well combined.
Marinate the Salmon. Place the salmon in a large zip-lock bag and pour the marinade over them. Seal the bag and refrigerate at least 15 to 20 minutes.
Grill the Salmon. First, heat your grill to medium heat or medium-high heat and lightly oil the grates. Season each side of the salmon generously with your blackening seasoning.
Grill the salmon skin side down directly on the grill grates for 4-5 minutes to get crispy skin, then flip the salmon and grill flesh side down for another 4-5 minutes, or until cooked through.
You can also cook the salmon by blackening them in a hot cast iron pan.
Make the Honey Sriracha Sauce. In a small mixing bowl, whisk together Sriracha, vinegar, lime juice, honey, and a bit of salt. Mop the sauce over the salmon during the last minute of grilling.
Serve the salmon and drizzle with a bit more of the Honey-Sriracha sauce. It just flakes easily with a fork. Enjoy!
BOOM! Done! I love this recipe.
Serving Up Our Grilled Salmon
Serve your awesome grilled salmon over steamed rice or with a side vegetable. I change up what I serve all the time, depending on what's in the fridge.
I go for grilled corn or grilled asparagus usually, though I greatly enjoy serving it over rice or even creamy grits.
Try it with this Honey-Sriracha Brussels Sprouts recipe! So good!
It's also great over a fresh salad, such as a bed of tossed greens or a crunchy cucumber salad with extra chopped peppers.
Time to fire up those grills! Works great on a gas grill or charcoal grill. I hope you enjoy my grilled salmon recipe, my friends. Spice it up as wish!
Recipe Tips & Notes
- The Blackened Seasoning. 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. See my Homemade Blackened Seasoning Recipe to start from.
- Blackened Salmon. 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 Honey-Sriracha Sauce. The sauce is what REALLY brings this dish together. YES! 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.
Storage & Leftovers
Storing your Grilled Salmon with Honey-Sriracha Sauce in an airtight container in the fridge may allow you to store the leftovers for up to 3-4 days. To maximize the storage life, make sure to refrigerate them promptly.
Try Some of My Other Popular Salmon Recipes
Honey-Sriracha Grilled Salmon Recipe
FOR THE MARINADE
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 3 tablespoons brown mustard I use spicy brown mustard
- 1 tablespoons honey or use brown sugar
- 2 tablespoons lemon juice or juice from ½ lemon
- 1 serrano pepper diced (or use even hotter peppers to really spice things up - optional, for extra spicy)
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- Red pepper flakes to taste use ¼ to 1 teaspoon, or to taste
FOR THE SALMON
- 2 6-ounce salmon fillets
- 2 tablespoons blackening seasoning optional, for more spice factor - use 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
FOR THE SALMON MARINADE
- Whisk together the soy sauce, olive oil, honey or brown sugar, mustard, lemon juice, garlic, oregano, salt and red pepper flakes in a mixing bowl until well combined.
- Place the salmon in a large zip-lock bag and pour the marinade over them. Seal the bag and refrigerate at least 15 to 20 minutes, or for 1 hour before cooking.
FOR THE HONEY-SRIRACHA SAUCE
- In a small mixing bowl, whisk together Sriracha, vinegar, lime juice, honey, and a bit of salt. Set aside until ready to use.
FOR THE GRILLED SALMON
- 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 salmon skin side down for 4-5 minutes to get crispy skin, then flip the salmon and grill flesh side down for another 4-5 minutes, or until cooked through. You can also blacken them on a hot cast iron pan.
- Mop the Honey-Sriracha Sauce over the salmon during the last minute of cooking.
- Serve the salmon over the salad and drizzle with a bit more of the Honey-Sriracha Sauce. Enjoy!
NOTE: This recipe was updated on 6/15/20 to include new photos and information. It was originally published on 8/17/16.