Honey Sriracha Grilled Salmon (Printable Version)
# What You'll Need:
→ For the Marinade
01 -
1/4 cup soy sauce
02 -
1/4 cup olive oil
03 -
1 tablespoon spicy brown mustard
04 -
2 tablespoons honey or brown sugar
05 -
2 tablespoons lemon juice
06 -
1 serrano pepper, diced (optional)
07 -
2 garlic cloves, minced
08 -
1 teaspoon dried oregano
09 -
1/2 teaspoon red pepper flakes
→ For the Salmon
10 -
4 salmon fillets, skin-on preferred
11 -
2 tablespoons blackening seasoning (optional)
→ For the Honey-Sriracha Sauce
12 -
3 tablespoons sriracha sauce
13 -
1 tablespoon rice wine vinegar
14 -
1 tablespoon lime juice
15 -
2 tablespoons honey
16 -
Salt and pepper to taste
# Step-by-Step Directions:
01 -
In a mixing bowl, whisk together soy sauce, olive oil, mustard, honey or brown sugar, lemon juice, garlic, oregano, and red pepper flakes until well combined.
02 -
Place salmon fillets in a zip-lock bag and pour the marinade over them. Seal and refrigerate for 15–20 minutes.
03 -
Preheat your grill to medium or medium-high heat and lightly oil the grates to prevent sticking.
04 -
Remove salmon from marinade and season both sides with blackening seasoning if using.
05 -
Grill salmon skin-side down for 4–5 minutes until skin crisps, then flip and grill another 4–5 minutes until fully cooked.
06 -
Whisk together sriracha, vinegar, lime juice, honey, and a pinch of salt in a small bowl.
07 -
Brush the honey-sriracha sauce over salmon during the last minute of grilling. Remove and drizzle with extra sauce before serving.
# Helpful Notes:
01 -
You can substitute serrano with a hotter pepper or omit it for a milder dish.
02 -
The honey-sriracha sauce can also be used as a table drizzle or dipping sauce.
03 -
Wild-caught salmon provides firmer texture and richer flavor.