Skip to Main Content
Find a Store
Support
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 Minutes

Cook Time

15 Minutes

Pellets

Mesquite

Ingredients

Number of people serving

4

Activating this element will cause content on the page to be updated.
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!

My Notes

In order to add notes for this recipe, you must log in or create an account.