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