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Grilled Sriracha Salmon With Avocado Pineapple Salsa

Grilled Sriracha Salmon With Avocado Pineapple Salsa

By Dennis The Prescott

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.

Prep Time

10 Min

Cook Time

20 Min




Number of People Serving


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Units of Measurement:
2 Tablespoon soy sauce
1 Tablespoon rice vinegar
2 Tablespoon Sriracha
1 Tablespoon toasted sesame oil
1/4 Cup pure maple syrup
3 Clove garlic, minced
1 Tablespoon Ginger, grated
1 lime zest
1 Pinch sea salt
1 Pinch freshly ground black pepper
1 Salmon Side (3 lbs.), skin on
1 1/2 Cup pineapple, diced 1/2 inch
1 diced avocado
1/2 Cup red onion, finely diced
1/4 Cup cilantro, finely chopped
2 Tablespoon fresh squeezed lime juice
1/2 Tablespoon apple cider vinegar
Bunch cilantro
As Needed Radishes, thinly sliced
As Needed Zucchini, thinly sliced
As Needed jasmine rice, cooked


  • 1

    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.

  • 2

    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.

  • 3

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

  • 4

    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.

  • 5

    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.

  • 6

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

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