Grilled Sriracha Salmon with Avocado Pineapple Salsa
By Dennis Prescott
Dennis The Prescott’s bringing the sweet-heat with this maple sriracha salmon and avocado pineapple salsa. Try out this smokin' sweet & spicy combo for your next seafood night.
Prep Time
10 Min
Cook Time
20 Min
Pellets
Cherry
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
Marinade
| 2 Tablespoon | soy sauce |
| 1 Tablespoon | rice vinegar |
| 2 Tablespoon | Sriracha hot sauce |
| 1 Tablespoon | toasted sesame oil |
| 1/4 Cup | pure maple syrup |
| 3 Clove | garlic, minced |
| 1 Tablespoon | fresh ginger, finely grated |
| Zest of 1 lime, finely grated | |
| To Taste | Sea salt |
| To Taste | freshly cracked black pepper |
main
| 1 | (3 lb) salmon side, skin on |
| 1 Teaspoon | toasted sesame seeds |
| Small bunch of cilantro, for serving | |
| Radishes, very thinly sliced, for serving | |
| Zucchini, very thinly sliced, for serving | |
| Sriracha hot sauce, for serving | |
| 1 | lime, halved, for serving |
| jasmine rice, cooked, for serving |
Salsa
| 1 1/2 Cup | 1/2-inch-diced pineapple |
| 1 Large | ripe avocado, peeled and diced |
| 1/2 Cup | finely diced red onion |
| 1/4 Cup | finely chopped cilantro leaves |
| 2 Tablespoon | fresh squeezed lime juice |
| 1/2 Tablespoon | apple cider vinegar |
Steps
1
For the Marinade: In a medium bowl, combine soy sauce, vinegar, sriracha, sesame oil, maple syrup, garlic, ginger, lime zest, and a pinch of salt and pepper, and mix well.
2
Place the salmon in a large resealable bag or high-sided dish, and pour the marinade over it. Cover and chill in the fridge for 2 hours.
3
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
4
Line a large baking sheet with parchment paper.
5
Place the salmon on the prepared baking sheet, skin-side down. Brush the top of the fish all over with the marinade.
6
Place the baking sheet directly on the grill grates. Close the lid and cook 20-25 minutes until cooked through, and easily flakes with a fork.
450 ˚F / 232 ˚C
00:20
7
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.
8
Remove the salmon from the grill and sprinkle with toasted sesame seeds. Garnish the salmon with fresh cilantro and thinly sliced radishes and zucchini, and serve with the salsa, extra sriracha, lime halves, and steamed rice. Enjoy!
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