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Sweet & Spicy Sriracha Salmon

Sweet & Spicy Sriracha Salmon

By Traeger Kitchen

The spicy sriracha, sweet brown sugar, fresh garlic and ginger, and a subtle hint of savory chipotle makes for one magical marinade. With a quick sear, it’s flaky with a slight caramelization perfect for any occasion.

Prep Time

20 Min

Cook Time

15 Min

Pellets

Mesquite

Ingredients

Number of People Serving

4

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Units of Measurement:
main
1/4 Cup soy sauce
2 Tablespoon brown sugar
1 Tablespoon rice vinegar
1 Tablespoon Sriracha
1 Tablespoon Ginger, grated
1 Tablespoon garlic, minced
1 Teaspoon Traeger Chipotle Rub
1 1/2 Teaspoon sesame oil
4 (1-1/2 to 2 lb) skin-on salmon fillet, preferably wild-caught
2 Tablespoon scallions, chopped
2 Tablespoon lightly toasted sesame seeds

Step

  • 1

    In a large, plastic zipper bag, combine the soy sauce, brown sugar, vinegar, Sriracha, ginger, garlic, and sesame oil. Add the salmon (should be about 4 oz. each), toss to coat evenly, and marinate in the refrigerator for up to 1 hour. Remove the salmon from the bag. Discard the marinade.

  • 2

    When ready to cook, start your Traeger, set the temperature to High (450°F) and preheat, lid closed (10-15 minutes).

    450 ˚F / 232 ˚C

  • 3

    Place the salmon directly on the grill grate, skin down, for 8-10 minutes for medium well.

    450 ˚F / 232 ˚C

    00:08

  • 4

    Remove from the grill, sprinkle with scallions and toasted sesame seeds. Serve with white rice, brown rice, or quinoa and grilled baby bok choy. Enjoy!

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