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March 2018
« Mar    

Asian Pepper Sauce Marinated Salmon (Sriracha)

This is a really good and easy marinade to make for salmon which will add an Asian twist to your meal.  You can grill or broil this dish for year round yum!

Pair with Pale Ale such as Odell’s Barrel Pale Ale

Salmon Asian Pepper Marinade

  • ¼ cup Sriracha (Asian hot pepper sauce)
  • 1 Tbls. Asian fish sauce (sub soy sauce if desired)
  • ½ Tbls. grated fresh ginger
  • 1 Tbls. fresh lime juice
  • 4 servings salmon (half pound or so per serving)

Mix first four ingredients well, spread on top of salmon and let marinate for 1-2 hours in the fridge, take out of fridge and let come to room temperature, meanwhile for:


Set up grill for direct and indirect heat, when coals are ready prep grates with cooking spray (for the grill) or canola oil then place salmon face down and let sear and develop some grill marks, 2-4 minutes.  flip and sear skin side for a few minutes then move to indirect heat until just barely opaque in the middle of the thickest part, time will vary depending on thickness.   If you have some marinade left, you can and some to the top after you move to indirect heat.


Set oven to broil and pre-heat.  Place salmon in a baking pan that is lined with parchment paper (no sticking and easy cleanup) place baking pan under broiler and cook till done (see above) add more marinade half way though if desired.

Serve with rice and stir fried veggies or if you are like me, lazy (it was getting late), bake a potato in the nuker and a salad from the grocery store’s salad bar!

If you like salmon but want other ways to cook it, here is another great recipe.

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