Honey-Sriracha Grilled Salmon Recipe

Ingredients

• 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)
• 2 6-ounce salmon fillets
• 2 tablespoons blackening seasoning
• 3 tablespoons Sriracha sauce
• 1 tablespoon rice wine vinegar
• Juice from half a lime
• 1 tablespoon honey
• Salt and pepper to taste

Steps

1. 1

   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.

2. 2

   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.

3. 3

   In a small mixing bowl, whisk together Sriracha, vinegar, lime juice, honey, and a bit of salt. Set aside until ready to use.

4. 4

   Heat your grill to medium-high heat and lightly oil the grates.

5. 5

   Season each side of the salmon generously with your blackening seasoning.

6. 6

   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.

7. 7

   Mop the Honey-Sriracha Sauce over the salmon during the last minute of cooking.

8. 8

   Serve the salmon over the salad and drizzle with a bit more of the Honey-Sriracha Sauce. Enjoy!