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1 cup sriracha
Juice of 2 lemons
1/4 c. honey
4 6-oz. skin-on salmon fillets
Chopped fresh chives, for garnish
Make Marinade: In a large bowl, whisk together Sriracha, lemon juice and honey. Reserve 1/2 cup marinade for basting salmon after grilling.
Add salmon to a large Ziploc bag or baking dish and pour over marinade. Let marinate in the refrigerator, 3 hours, or up to overnight.
When ready to grill, heat grill to high. Oil grates and add salmon, then baste with marinade and grill until cooked through, 5 minutes per side.
Baste with reserved marinade and garnish with chives.
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