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Grilled Sriracha Salmon With Avocado Pineapple Salsa

Dennis The Prescott


Grilled Sriracha Salmon With Avocado Pineapple Salsa

Prep Time

10 Minutes

Cook Time

20 Minutes

Effort

difficulty
difficulty
difficulty
difficulty
difficulty

Pellets

Alder

Dennis The Prescott’s bringing the sweet-heat with this maple sriracha salmon recipe with avocado pineapple salsa. Try out this smokin' sweet & spicy combon for your next seafood night.

Ingredients

How many people are you serving?

4

Units of Measurement:

main
  • 2 Tablespoon soy sauce

  • 1 Tablespoon rice vinegar

  • 2 Tablespoon Sriracha

  • 1 Tablespoon toasted sesame oil

  • 1/4 Cup pure maple syrup

  • 3 Clove garlic, minced

  • 1 Tablespoon grated ginger

  • 1 lime zest

  • 1 Pinch sea salt

  • 1 Pinch freshly ground black pepper

  • 1 Salmon Side (3 lbs.), skin on

  • 1 1/2 Cup pineapple, diced 1/2 inch

  • 1 diced avocado

  • 1/2 Cup red onion, finely diced

  • 1/4 Cup cilantro, finely chopped

  • 2 Tablespoon fresh squeezed lime juice

  • 1/2 Tablespoon apple cider vinegar

  • sea salt

  • freshly ground black pepper

  • cilantro

  • Radishes, thinly sliced

  • Zucchini, thinly sliced

  • jasmine rice, cooked

Steps

  • 1

    For the Marinade: In a medium bowl, combine soy, vinegar, sriracha, sesame oil, maple syrup, garlic, ginger, lime zest, and a pinch of salt and pepper, and mix well.
    Ingredients
    • 2 Tablespoon soy sauce

    • 1 Tablespoon rice vinegar

    • 2 Tablespoon Sriracha

    • 1 Tablespoon toasted sesame oil

    • 1/4 Cup pure maple syrup

    • 3 Clove garlic, minced

    • 1 Tablespoon grated ginger

    • 1 lime zest

    • 1 Pinch sea salt

    • 1 Pinch freshly ground black pepper

  • 2

    Place salmon in a large freezer bag (or high-sided dish) and pour over the marinade. Cover and chill in the fridge for 2 hours.
    Ingredients
    • 1 Salmon Side (3 lbs.), skin on

  • 3

    When ready to cook, set the temperature to High, and preheat lid closed for 15 minutes.
  • 4

    Line a large baking sheet with parchment paper. Place the salmon on the prepared baking sheet, skin-side down. Brush the top of the fish all over with the marinade, adding an extra layer of deliciousness, then transfer to the grill.
  • 5

    For the Salsa: In a medium bowl, combine the pineapple, avocado, red onion, and cilantro. Squeeze in the lime juice, add the vinegar, then season with salt and pepper to taste.
    Ingredients
    • 1 1/2 Cup pineapple, diced 1/2 inch

    • 1 diced avocado

    • 1/2 Cup red onion, finely diced

    • 1/4 Cup cilantro, finely chopped

    • 2 Tablespoon fresh squeezed lime juice

    • 1/2 Tablespoon apple cider vinegar

    • To Taste sea salt

    • To Taste freshly ground black pepper

  • 6

    Garnish salmon with fresh cilantro and thinly sliced radishes and zucchini, and serve with the salsa, extra sriracha, and steamed rice. Enjoy!
    Ingredients
    • Bunch cilantro

    • As Needed Radishes, thinly sliced

    • As Needed Zucchini, thinly sliced

    • As Needed jasmine rice, cooked

Cooking Notes

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