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Grilled Salmon with Honey Sriracha Sauce Recipe
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5 from 3 votes

Honey-Sriracha Grilled Salmon Recipe

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!
Prep Time10 minutes
Cook Time10 minutes
Marinating Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: grilling, salmon, spicy, sriracha
Servings: 2
Calories: 448kcal

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

Calories: 448kcal | Carbohydrates: 28g | Protein: 10g | Fat: 35g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 3208mg | Potassium: 308mg | Fiber: 4g | Sugar: 18g | Vitamin A: 102IU | Vitamin C: 25mg | Calcium: 115mg | Iron: 4mg