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Grilled Sriracha Salmon with Avocado Pineapple Salsa by Dennis the Prescott

Difficulty 3/5
Prep time 10 mins

Cook time 20 mins
Serves 4-6

Hardwood 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.



2 tbsp soy sauce

1 tbsp rice vinegar

2 tbsp sriracha hot sauce

1 tbsp toasted sesame oil

1/4 cup pure maple syrup

3 garlic cloves, minced

1 tbsp fresh ginger, finely grated

Zest of 1 lime, finely grated

1 (3 lbs) salmon side, skin on

1 tsp toasted sesame seeds

Sea salt and freshly cracked black pepper, to taste


1 1/2 cups 1/2" diced pineapple

1 large ripe avocado, peeled and diced

1/2 cup finely diced red onion

1/4 cup finely chopped cilantro leaves

2 tbsp fresh squeezed lime juice

1/2 tbsp apple cider vinegar

Sea salt & freshly cracked black pepper, to taste

To Serve

Small bunch of cilantro

Very thinly sliced radishes & zucchini

Extra Sriracha hot sauce

1 lime, halved

Cooked jasmine rice


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.

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.

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

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.

Cook for about 20-25 minutes, until cooked through (give the salmon a poke with a fork – if it easily flakes, you’re good to go). Sprinkle the salmon all over with toasted sesame seeds.

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.

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

Click to learn more about Pro Team member Chef Dennis The Prescott and check out more of his recipes and photos on his Instagram @DennisThePrescott.

*Cook times will vary depending on set and ambient temperatures.

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