Grilled Salmon with Honey-Sriracha Sauce
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!
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 we make our grilled salmon, shall we?
Grilled Salmon Ingredients Needed
- FOR THE MARINADE
- 1/4 cup soy sauce
- ¼ cup olive oil
- 3 tablespoons brown mustard I use spicy brown mustard
- 2 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 (wild caught salmon is great)
- 2 teaspoons blackening seasoning, or more to taste (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
- 3 tablespoons Sriracha sauce
- 1 tablespoon rice wine vinegar
- Juice from half a lime
- 1 tablespoon honey
- Salt and pepper to taste
How to Make Grilled Salmon with Honey-Sriracha Sauce – the Recipe Steps
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.
It’s also great over a fresh salad, such as a bed of tossed greens or a crunchy cucumber salad with extra chopped peppers.
Delicious!
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.
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!
Try Some of My Other Popular Salmon Recipes
- Szechuan Salmon with Chili-Basil Rice
- Szechuan Salmon Tacos
- Grilled Salmon with Honey-Sriracha Sauce
- Salmon Tacos with Pomegranate Guacamole
- Baked Salmon with Cajun Lemon Butter
- Cajun Baked Salmon with Cajun Rice
- Blackened Salmon
Try this with my Hot Honey Recipe.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! — Mike H.
Grilled Salmon Recipe with Honey-Sriracha Sauce
Ingredients
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
Instructions
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!
Nutrition
NOTE: This recipe was updated on 6/15/20 to include new photos and information. It was originally published on 8/17/16.
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