Honey Sriracha Salmon with Pineapple Avocado Salsa

Name: Honey Sriracha Salmon with Pineapple Avocado Salsa
Prep time: 20 min
Cook time: 8 min
Total time: 58 min
Yield: 4 servings
Ingredients: 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; 2 cups diced pineapple; 1 avocado; 1/4 cup diced red onion; 2 tablespoons chopped cilantro; 2 tablespoons lime juice; 1/2 teaspoon chili powder

User Reviews

4.5

63 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
58 mins
Servings
4 servings
Calories
398 kcal
Course
Main Course, Dinner
Cuisine
American

Honey Sriracha Salmon with Pineapple Avocado Salsa

Lindsey Herring

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This Honey Sriracha Salmon with Pineapple Avocado Salsa is full of summer flavors! Sweet, spicy and it can be grilled or baked.

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Ingredients

Servings

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

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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 Information

Show Details

Calories 398kcal (20%) Carbohydrates 25g (8%) Protein 28g (56%) Fat 22g (34%) Saturated Fat 4g (20%) Polyunsaturated Fat 16g Cholesterol 71mg (24%) Sodium 450mg (19%) Fiber 5g (20%) Sugar 17g (34%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 398 kcal

% Daily Value*

Calories	398kcal	20%
Carbohydrates	25g	8%
Protein	28g	56%
Fat	22g	34%
Saturated Fat	4g	20%
Polyunsaturated Fat	16g	94%
Cholesterol	71mg	24%
Sodium	450mg	19%
Fiber	5g	20%
Sugar	17g	34%