Grilled Salmon with Maple-Sriracha-Lime Glaze

Ingredients

• 2 pieces skinless salmon, about 6 oz. each
• 3-4 tsp. olive oil, for rubbing salmon
• 2 tsp. fish rub seasoning
• Non-stick grill spray or high smoke point oil for oiling the grill
• 3 T sugar-free maple syrup
• 1 1/2 T fresh-squeezed lime juice
• 2-3 tsp. Sriracha Rooster Sauce

Directions

1. If your salmon is frozen, defrost it overnight in the refrigerator. At least 30 minutes before dinner, pull the salmon from the fridge and pat it with paper towel if the surface looks damp.
2. Coat both sides of the salmon with olive oil and fish rub, then leave it out so it can come to room temperature.
3. Coat the grill thoroughly with non-stick grill spray, or use a paper towel dipped in grapeseed oil to oil the grates. Heat the grill to high, using a little less heat for a charcoal grill or if you are not using sugar-free maple syrup.
4. Whisk the sugar-free maple syrup, lime juice, and Sriracha Rooster Sauce together for the glaze.
5. Once the salmon has reached room temperature, brush plenty of glaze over both sides.
6. Place the salmon on the grill with the top side facing down, set diagonally across the grates, and right away reduce the heat to medium-high.
7. After about 4 minutes, slide your turner under one corner to peek at the grill marks. When they look nicely browned and the fish releases without tugging, turn the salmon so it sits diagonally in the other direction across the grates. Brush on more glaze after turning if you want.
8. Continue grilling for 3-4 minutes after rotating, adjusting for the thickness of the salmon, then gently turn the fish over.
9. Grill the second side for 1-2 minutes, until the salmon feels firm but not hard when pressed with your finger. Total grilling time is 8-10 minutes.
10. Serve the salmon hot, with additional glaze for passing at the table if you like.