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
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 | 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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