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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

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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

    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.
    • 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.
    • 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.
    • 6

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

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