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Sweet & Spicy Sriracha Salmon

Sweet & Spicy Sriracha Salmon

By Traeger Kitchen

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

Ingredients

This recipe serves:

4

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Units of Measurement:
main
1/4 Cup soy sauce
2 Tablespoon brown sugar
1 Tablespoon rice vinegar
1 Tablespoon Sriracha
1 Tablespoon freshly grated ginger
1 Tablespoon minced garlic
1/4 Teaspoon chipotle chile powder
1 Teaspoon Traeger Chicken Rub
1 1/2 Teaspoon sesame oil
4 (4 oz) wild salmon fillets
2 Tablespoon scallions, finely chopped
2 Teaspoon toasted sesame seeds
As Needed cooked white rice, brown rice or quinoa, for serving
As Needed grilled baby bok choy, for serving

Steps

  • 1

    In a large resealable bag, combine the soy sauce, brown sugar, vinegar, Sriracha, ginger, garlic, chipotle chile powder, Traeger Chicken Rub and sesame oil.

  • 2

    Add the salmon, toss to coat evenly, and marinate in the refrigerator for up to 1 hour.

  • 3

    Remove the salmon from the bag. Discard the marinade.

  • 4

    When ready to cook, set the Traeger temperature to 450°F and preheat, lid closed for 15 minutes.

    450 ˚F / 232 ˚C

    00:15

  • 5

    Place the salmon directly on the grill grate, skin-side down, for 8 to 10 minutes for medium-well.

    00:08

  • 6

    Remove from the Traeger, then sprinkle with scallions and toasted sesame seeds.

  • 7

    Serve with white rice, brown rice or quinoa and grilled baby bok choy. Enjoy!

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