Honey-Sriracha Grilled Salmon Recipe

🧂 Ingredients

• 1/4 cup soy sauce
• 1/4 cup olive oil
• 3 tablespoons  brown mustard

  I use spicy brown mustard
• 1 tablespoons  honey

  or use brown sugar
• 2 tablespoons  lemon juice

  or juice from ½ lemon
• 1 serrano pepper

  diced (or use even hotter peppers to really spice things up - optional, for extra spicy)
• 4 cloves garlic

  minced
• 1 teaspoon  dried oregano
• Red pepper flakes to taste

  use ¼ to 1 teaspoon, or to taste
• 2 6-ounce salmon fillets
• 2 tablespoons blackening seasoning

  optional, for more spice factor - use paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, oregano
• 3 tablespoons Sriracha sauce
• 1 tablespoon rice wine vinegar
• Juice from half a lime
• 1 tablespoon honey
• Salt and pepper to taste

Instructions

• 1 Whisk together the soy sauce, olive oil, honey or brown sugar, mustard, lemon
  juice, garlic, oregano, salt and red pepper flakes in a mixing bowl until well
  combined.
• 2 Place the salmon in a large zip-lock bag and pour the marinade over them. Seal
  the bag and refrigerate at least 15 to 20 minutes, or for 1 hour before cooking.
• 3 In a small mixing bowl, whisk together Sriracha, vinegar, lime juice, honey, and
  a bit of salt. Set aside until ready to use.
• 4 Heat your grill to medium-high heat and lightly oil the grates.
• 5 Season each side of the salmon generously with your blackening seasoning.
• 6 Grill the salmon skin side down for 4-5 minutes to get crispy skin, then flip
  the salmon and grill flesh side down for another 4-5 minutes, or until cooked
  through. You can also blacken them on a hot cast iron pan.
• 7 Mop the Honey-Sriracha Sauce over the salmon during the last minute of cooking.
• 8 Serve the salmon over the salad and drizzle with a bit more of the
  Honey-Sriracha Sauce. Enjoy!

Nutrition Info