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Grilled Salmon with Sriracha Honey Glaze Recipe

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4.3 from 6 reviews

Grilled Salmon with Sriracha Honey Glaze is a deliciously balanced dish combining sweet and spicy Asian-inspired flavors. Wild-caught salmon filets are marinated in a flavorful keto-friendly firecracker sauce made with coconut aminos, monk fruit sweetener, and sriracha, then perfectly grilled to juicy perfection in the Ninja Foodie Grill. Garnished with sesame seeds and scallions, this easy-to-make recipe is ideal for a healthy and flavorful meal.

Ingredients

Salmon

  • 4 (6-8 ounce) wild caught salmon filets
  • Sea salt to taste
  • Black pepper to taste
  • Sesame seeds for garnish, if desired
  • Scallions, sliced thinly for garnish, if desired

Keto Firecracker Sauce

  • 1/4 cup coconut aminos
  • 1/4 cup Golden Monk Fruit Sweetener
  • 1/4 cup Sriracha Hot Sauce
  • 1 tablespoon garlic, pressed or minced
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon crushed red pepper flakes (optional for extra heat)

Instructions

  1. Prepare the Sauce: Combine all sauce ingredients—coconut aminos, monk fruit sweetener, sriracha, garlic, fresh grated ginger, toasted sesame oil, sea salt, and crushed red pepper flakes—in a bowl and mix well to make the keto firecracker sauce.
  2. Marinate the Salmon: Pour the sauce into a casserole or any high-sided dish. Place the salmon filets skin side up into the sauce. Season the salmon skin with sea salt and black pepper. Cover and allow the salmon to marinate for a few hours, or ideally overnight to maximize flavor infusion.
  3. Preheat the Grill: Preheat the Ninja Foodie Grill on High setting to ensure it is hot and ready for grilling the salmon.
  4. Grill the Salmon: Place the marinated salmon filets skin side down onto the grill grates. Close the grill lid and cook for 15 minutes without flipping the salmon to achieve a perfect sear and flaky texture.
  5. Thicken the Leftover Marinade: While the salmon grills, transfer the leftover marinade from the dish into a small saucepan. Bring it to a simmer over medium heat and cook for 2-3 minutes, stirring frequently until the sauce thickens slightly for serving.
  6. Serve and Garnish: Once the salmon is cooked, plate the filets and drizzle with the thickened glaze. Garnish with sesame seeds and thinly sliced scallions if desired. Serve immediately for best taste and texture.

Notes

  • Marinating the salmon overnight enhances flavor absorption but a few hours will also suffice.
  • Do not flip the salmon while grilling to maintain the skin’s crispness and prevent breakage.
  • If you do not have a Ninja Foodie Grill, you can grill on a traditional grill or use a stovetop grill pan with similar cooking times.
  • The sauce can be adjusted for heat level by varying the amount of sriracha and crushed red pepper flakes.
  • This recipe is keto-friendly due to the use of monk fruit sweetener and coconut aminos as low-carb alternatives.

Find it online: https://recipeplenty.com/grilled-salmon-with-sriracha-honey-glaze-recipe-2/