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Hot Shot Grilled Salmon

Hot Shot Grilled Salmon

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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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