Grilled Salmon w/ Honey Sriracha Lime Glaze Recipe
Be sure to try this grilled salmon recipe! Place fish on grill flat-side up. Once you have grill marks, flip the fish over. Server the salmon with the extra Honey Shiracha Lime Glaze!
- 4 to 6 pieces of skinless salmon, approximately 6 oz each
- 1/3 C olive oil
- ¼ C Grilla AP Rub
- ¼ C honey
- 2 TB limejuice
- 2 TB Sriracha
Use a paper towel to pat salmon dry. Brush fish with olive oil and dust with rub. Preheat Grilla Grill to 300 degrees. Place fish on grill flat-side up. Once you have grill marks, flip the fish over. It should only take about 5 to 8 minutes per side. You can check for grill marks by lifting one corner of the fish with a spatula. Be very gentle as the fish will become more delicate as it cooks.
Once you flip the fish, start brushing the glaze on. Once the fish starts to feel firm and has grill marks on both sides, it is done. If you like your salmon more rare, feel free to pull it off the grill earlier. You don’t want to overcook it, but the glaze will help salvage any drier parts.
Serve the fish with the extra glaze.