Fiery Honey-Sriracha Grilled Salmon! Lets Try!
There’s something magical about firing up the grill. It’s a signal that we’re about to create a meal that is packed with flavor, char, and that irresistible smoky essence.
Today, we’re putting that fire to good use with a spectacular spicy grilled salmon that is the perfect blend of sweet, savory, and heat.
This recipe is all about the glaze. We’re going to coat beautiful salmon fillets in a glistening, fiery sauce made from sriracha, honey, fresh ginger, and garlic.
As the salmon hits the hot grates, the exterior will get a perfect, smoky char while the inside stays incredibly tender and flaky.
The glaze will caramelize under the heat, creating a sticky, spicy crust that is absolutely addictive.
This is a dish that is both incredibly easy to make and ridiculously impressive to serve. So, let’s get that grill preheated and ready to cook up some unforgettable salmon.
Quick Recipe Snapshot
Here’s a quick look at how easily this impressive meal comes together.
| Prep time | Cook time | Total time | Yield | Skill level | Spice level |
|---|---|---|---|---|---|
| 15 minutes (plus marinating time) | 8-12 minutes | 25 minutes (+ marinating) | 4 servings | Easy | Spicy |
Ingredients
A simple, powerful glaze is all you need to elevate beautiful salmon fillets.
- Salmon Fillets – Look for four, 6-ounce salmon fillets. Center-cut fillets are ideal as they are uniform in thickness. You can choose skin-on or skinless.
- 2 servings: 2 (6 oz) fillets
- 4 servings: 4 (6 oz) fillets
- For the Fiery Honey-Sriracha Glaze:
- Sriracha – The star of our spicy show.
- Medium-Spicy: 2 tbsp
- Spicy: 3-4 tbsp
- Honey – For a sticky sweetness that balances the heat. Maple syrup is a great substitute.
- Servings: ¼ cup
- Soy Sauce – Use low-sodium to control the saltiness.
- Servings: 2 tbsp
- Aromatics – Fresh is always best for a vibrant flavor.
- Garlic: 3 cloves, minced
- Ginger: 1-inch piece, freshly grated
- Lime Juice – For a bright, acidic kick.
- Servings: 1 tbsp, fresh
- Sesame Oil – Toasted sesame oil adds a wonderful nutty aroma.
- Servings: 1 tsp
- Sriracha – The star of our spicy show.
Spice Profile Breakdown
The spice in this dish is bright and zesty, with layers of aromatic heat.
| Spice/Aromatic | Flavor Role | Optional Substitution |
|---|---|---|
| Sriracha | Provides the primary, bright, garlicky, and vinegary heat for the glaze. | Sambal oelek for a purer chili heat, or a smoky chipotle puree for a different flavor. |
| Ginger | Adds a warm, zesty, and slightly peppery bite that cuts through the richness of the salmon. | Only use fresh ginger; ground ginger has a much duller, different flavor profile. |
| Garlic | Provides a pungent, savory, and aromatic foundation that is essential to the glaze’s flavor. | Freshly minced offers the best and most potent flavor. |
| Black Pepper | Adds a classic, pungent heat that seasons the salmon and balances the sweet glaze. | White pepper for a sharper, more floral heat. |
Essential Tools
You don’t need much to become a grill master with this recipe.
- Outdoor grill (gas or charcoal)
- Long-handled tongs and a fish spatula
- Grill brush for cleaning
- Small bowl and whisk for the glaze
- Pastry brush
Cooking Instructions
Grilling salmon is a quick process. The key is a hot, clean grill and a watchful eye.
Step 1: Whisk Up the Glaze and Marinate
This is where the flavor magic begins. In a small bowl, whisk together all the ingredients for the fiery glaze: the sriracha, honey, soy sauce, minced garlic, grated ginger, fresh lime juice, and toasted sesame oil.
Pour about half of this mixture into a shallow dish or a large ziplock bag. Place the salmon fillets in the marinade, turning to coat.
Let the salmon marinate for at least 15 minutes, but no more than 30 minutes, at room temperature.
Reserve the other half of the glaze for basting on the grill later.
Step 2: Get Your Grill Ready
A hot, clean, and well-oiled grill is the secret to preventing the fish from sticking. Preheat your grill to a medium-high heat, around 400-450°F (200-230°C).
Use a stiff grill brush to scrape the grates completely clean. Just before you add the fish, fold a paper towel, dip it in a high-smoke-point oil (like canola or avocado oil), and use your tongs to wipe the oil generously over the hot grates.
This creates a non-stick surface.
Step 3: Grilling to Perfection
Remove the salmon from the marinade, letting any excess drip off. Pat the skin-side of the salmon (if using) dry with a paper towel.
Place the salmon fillets on the hot, oiled grates. If your fillets have skin, place them skin-side down first. Let the salmon cook for 4-6 minutes on the first side with the grill lid closed. You should be able to see the salmon cooking and turning opaque from the bottom up.
Do not try to move the fish during this time; it will release naturally from the grates once it has a good sear.
Step 4: The Final Glaze and Flip
After 4-6 minutes, use a thin fish spatula to carefully flip the salmon fillets. The skin should be crispy and charred in spots. Immediately brush a generous layer of the reserved fiery glaze over the tops of the salmon.
Close the grill lid again and cook for another 2-5 minutes. The cooking time will depend on the thickness of your fillets.
The salmon is done when it flakes easily with a fork or an instant-read thermometer inserted into the thickest part reads 130-135°F for a perfect medium. Remove from the grill and let it rest for a few minutes before serving.
Recipe Variations
This easy grilling method is a great canvas for other bold flavors.
- Smoky Chipotle-Lime: Swap the sriracha and honey for 2-3 tablespoons of minced chipotle peppers in adobo and 2 tablespoons of agave nectar.
- Sweet & Spicy Thai Chili: Replace the sriracha and honey with ¼ cup of sweet Thai chili sauce and add 2 tablespoons of chopped fresh cilantro to the glaze.
- Spicy Cajun Style: Omit the glaze. Instead, rub the salmon fillets with 1-2 tablespoons of a good Cajun seasoning blend before grilling. Serve with a squeeze of fresh lemon.
Serving Suggestions
This spicy grilled salmon pairs wonderfully with a variety of fresh and simple sides.
- Coconut Rice: The slightly sweet and fragrant rice is a perfect complement to the spicy glaze.
- Grilled Asparagus or Broccolini: Cook the vegetables on the grill alongside the salmon for a simple, smoky side dish.
- Mango Avocado Salsa: A fresh, chunky salsa with mango, avocado, red onion, cilantro, and lime juice provides a cooling, sweet, and tangy contrast to the heat.
- Simple Cucumber Salad: A salad of thinly sliced cucumbers in a light rice vinegar dressing is incredibly refreshing next to the spicy fish.
Storage & Reheating Tips
Grilled salmon is fantastic the next day, especially when enjoyed cold.
- Storage: Let the cooked salmon cool completely. Store it in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheating can easily dry out salmon. The best method is to flake it and gently warm it in a skillet over low heat. It’s also delicious enjoyed cold, flaked over a salad or mixed into a grain bowl.
Common Mistakes & Fixes
Here are some tips to help you become a salmon grilling champion.
| Mistake | Fix |
|---|---|
| My salmon is sticking to the grill. | Your grill grates were not hot enough, clean enough, or well-oiled enough. The C-H-O method is key: Clean, Hot, and Oiled. Also, don’t try to flip the fish too early; it will release when it’s ready. |
| The glaze burned before the salmon was cooked. | Glazes with sugar (like honey) can burn easily over high heat. That’s why we only apply the final glaze *after* flipping the salmon, during the last few minutes of cooking. |
| My salmon is dry and chalky. | You overcooked it. Salmon cooks very quickly and continues to cook even after you take it off the grill. Aim for an internal temperature of 130-135°F and let it rest for a few minutes before serving. |
| The skin is soggy, not crispy. | Make sure you pat the skin-side very dry with a paper towel before it goes on the grill. Also, ensure you start it skin-side down on a properly preheated grill to render the fat and crisp up the skin. |
| The flavor of the glaze isn’t strong enough. | Remember to reserve half of the glaze for basting at the end. This final layer doesn’t cook for long, so its flavor stays bright and intense. You can also drizzle any remaining fresh glaze over the cooked salmon. |
FAQs
Here are answers to a few more common questions about grilling salmon.
Can I make this recipe if my salmon doesn’t have skin?
Absolutely. The recipe works perfectly with skinless salmon. You may want to be a little more gentle when flipping it, as the skin provides some structural integrity.
The cooking time will be about the same.
Can I cook this spicy salmon on a cedar plank?
Yes, and it’s a fantastic method! Soak the cedar plank in water for at least one hour. Place the marinated salmon on the plank and put the whole thing on the preheated grill.
You won’t need to flip it. Cook for 12-15 minutes, glazing during the last few minutes, until the salmon is cooked through.
It will have a wonderful, smoky cedar flavor.
How do I know when my grilled salmon is perfectly cooked?
The most accurate way is with an instant-read thermometer (130-135°F for medium).
If you don’t have one, you can use a fork to gently press on the thickest part of the fillet. If it begins to flake easily, it’s done.
Time to Fire Up the Grill!
You are now ready to grill a piece of salmon that is bursting with flavor and cooked to perfection.
This spicy grilled salmon recipe is a true showstopper that is surprisingly simple to make.
It’s the perfect meal for a summer evening or any time you want to eat something that is both healthy and incredibly delicious. Enjoy!
