Sweet & Spicy Sriracha Salmon
By Traeger Kitchen
16 Reviews
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
Yields: 4 Servings
Ingredients
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
Units of Measurment:
Step
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.
Ingredients
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
Step 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
Step 3
Place the salmon directly on the grill grate, skin down, for 8-10 minutes for medium well.
00:08
450 ˚F / 232 ˚C
Step 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!
Ingredients
2 Tablespoon scallions, chopped
2 Tablespoon lightly toasted sesame seeds
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