grilled sriracha salmon with avocado pineapple salsa


  • 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"

  • 1 Avocado, Diced

  • 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

  • To Taste sea salt

  • To Taste freshly ground black pepper

  • Bunch cilantro

  • As Needed Radishes, thinly sliced

  • As Needed Zucchini, thinly sliced

  • As Needed jasmine rice, cooked



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.


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.


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


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.


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.


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