Grilled Salmon with Maple-Sriracha-Lime Glaze
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Category
Main Dish
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Cusine
American
What do you need?
How to make?
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
Thaw frozen salmon overnight in the refrigerator. At least 30 minutes before you want to eat, take the salmon out of the fridge and blot dry with paper towel if it seems wet. Rub salmon on both sides with olive oil and fish rub and let it come to room temperature. Spray the grill well with non-stick grill spray Preheat grill to high Whisk together the sugar-free maple syrup, lime juice, and Sriracha Rooster Sauce to make the glaze. When the salmon is room temperature, brush liberally on both sides with the glaze. Lay salmon pieces on the grill, top side down and at an angle to the grill grates and immediately turn heat to medium-high. After about 4 minutes, check grill marks by lifting a corner of the fish with your turner, and if the marks look good, rotate fish to the opposite angle across the grill grates. You can brush on more glaze after you rotate if you’d like. Cook 3-4 minutes after you rotate and then carefully flip fish to the other side. Cook 1-2 minutes on the other side, or until fish feels firm to the touch when you press on it with your finger. Serve hot, with extra glaze to add at the table if desired.