Honey Sriracha Salmon with Pineapple Avocado Salsa
This Honey Sriracha Salmon with Pineapple Avocado Salsa is full of summer flavors! Sweet, spicy and it can be grilled or baked.
Servings: 4 servings
Ingredients
Salmon
- 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
Instructions
- 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.
Notes
Nutritional information doesn't include rice.
Nutrition
Calories: 398kcal | Carbohydrates: 25g | Protein: 28g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Cholesterol: 71mg | Sodium: 450mg | Fiber: 5g | Sugar: 17g