This Honey Sriracha Salmon with Pineapple Avocado Salsa is full of summer flavors! Sweet, spicy and it can be grilled or baked. It’s perfect for a fresh, easy and healthy dinner!
Salmon and chicken are the two proteins we eat most often. I’m especially a fan of grilling then because of the added flavor. Of course this isn’t as easy to do in the middle of winter when there’s several inches of snow covering the deck and the grill. Summer is the season our grill get’s a real workout. I most recently put it to work when I made this Honey Sriracha Salmon with Pineapple Avocado Salsa.
I love serving grilled salmon with some type of fresh salsa. In the summer it often involves fruit because let’s be honest, summer fruit is the best! This Grilled Salmon with Strawberry Jalapeño Salsa really knocks it out of the park if you love a little sweet heat. It’s also what inspired me to make this sweet and spicy honey sriracha salmon.
Ingredients to Make the Honey Sriracha Salmon and Pineapple Avocado Salsa
- Wild caught salmon fillets
- Low sodium soy sauce or tamari for gluten free
- Garlic powder and chili powder
- Red onion
Tips for Grilling and Baking Salmon
The salmon for this recipe can either be grilled or baked. My preference is to grill it, but if you don’t have a grill baking works just as well. The best way to keep salmon from being overcooked is to check the thickest part with a meat thermometer. The FDA recommends an internal temperature of 145° F., but for me this is a little over cooked. I prefer to pull mine at 125° F. and let it rest for 5 minutes before serving.
Grilling – Preheat the grill to medium-high heat or about 400° F. Oil the grill grates, then place the salmon fillets flesh side down onto the grill. Depending on the thickness of the fillets, you’ll want to cook it for about 4-6 minutes per 1/2 inch of thickness. I tend to go with less time because I don’t like overcooked fish.
Baking – There’s a couple ways to bake salmon. You can either bake it at 425° F. or broil it. Be sure it you choose to broil that you move the oven rack to the upper 1/3 of the oven, about 6 inches from the heat source. I line a rimmed sheet pan with either foil or parchment paper. If using foil, spray it with cooking spray so the salmon doesn’t stick. Once again you’ll want to cook the salmon to 125° F. or a little more if you like fish well done, then let it rest for 5 minutes before eating.
Wild Caught Vs. Farm Raised Salmon
There’s a lot of debate about whether wild caught or farm raised salmon is better for you. Personally I buy wild caught salmon, but that doesn’t mean that farm raised is terrible. In my opinion, eating salmon whether it be wild or farm raised is better than not eating it at all.
Differences you will notice between the two are that farm raised is fattier, lighter in color and you’ll be less likely to overcook it. Wild caught is leaner, more of a red-orange color and has a stronger salmon/fish flavor. It also cooks much quicker and is less forgiving when overcooked. Definitely follow the internal temperature of 125° F. when cooking it.
How to Make Sriracha Honey Salmon
Making this Sriracha Honey Salmon is simple, but allow at least 30 minutes for the fish to marinate.In a shallow dish whisk together the sriracha, soy sauce, lime juice, honey, garlic powder, salt and pepper. Place the fillets flesh side down in the marinade. If you’re only marinating for 30 minutes you can leave it out on the counter, otherwise put it in the refrigerator. Depending on if you’re grilling or baking the salmon, see the above section for my tips on how to cook it.
How to Make Pineapple Avocado Salsa
To make the pineapple avocado salsa, simple dice up the fresh pineapple into small chunks. Add in to a bowl along with the diced avocado, red onion, cilantro, chili powder and a little salt. Squeeze fresh lime juice in and stir everything together.
You can serve the same with just the salsa on top or if you want a meal with more carbs, brown or white rice, or quinoa is delicious with it. If you’re low carb, cauliflower rice is a great option or your favorite mixed greens.
More Salmon Recipes
- 1 pound wild caught salmon fillets
- 2 tablespoons low sodium soy sauce or tamari for gluten free
- 1 tablespoon lime juice
- 1 tablespoon sriracha
- 1 1/2 tablespoons honey
- 1/2 teaspoon garlic powder
- Kosher salt and fresh ground black pepper to taste
- Rice, quinoa or cauliflower rice for serving
Pineapple Avocado Salsa
- 2 cups diced pineapple
- 1 avocado, diced
- 1/4 cup diced red onion
- 2 tablespoons chopped cilantro
- 2 tablespoons lime juice
- 1/2 teaspoon chili powder
- In a shallow dish whisk together the soy sauce, lime juice sriracha, honey, garlic powder, salt and pepper. Place the salmon fillets flesh side down in the mixture and let them marinate for 30 minutes. Reserve the marinade.
- While the salmon marinates, combine all of the ingredients for the salsa in a medium sized bowl. Stir together and taste for seasoning. Set aside or refrigerate until ready to serve.
- Heat the grill to medium high heat, about 400° F. Brush or spray the grates with oil, then place the salmon fillets flesh side down on the grill. Cook for approximately 4-8 minutes depending on the thickness. The internal temperature should be 125° F. Remove from the grill and let them rest for 5 minutes.
- While the salmon rests, pour the marinade into a small saucepan and bring to a boil. Reduce the heat and simmer for a couple minutes until it reduces slightly. Brush over the salmon fillets before serving.
- Serve the salmon and salsa over rice, quinoa or cauliflower rice.
Nutritional information doesn't include rice.
Amount Per Serving: Calories: 398Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 71mgSodium: 450mgCarbohydrates: 25gFiber: 5gSugar: 17gProtein: 28g