Sriracha Salmon
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 people
Suitable For: A summer gathering near the sea
If hot and spicy is your preference, then our smoked Sriracha salmon recipe is going to blow you away. With a smokey, zesty flavour that’ll forever linger in your memory, you’ll be turning to this recipe again and again.
Ingredients
4 x 170 g salmon fillets, skin-on
1 cup of Sriracha
Juice of 2 lemons
¼ cup of honey
2 tablespoons of sesame seeds
Fresh chives, chopped for garnish
2 cedar planks for braaiing
Instructions
Marinade
- In a large bowl, whisk together Sriracha, lemon juice and honey. Keep some of the marinade aside for basting the salmon on the braai.
Salmon
- Add the salmon to a large self-sealing bag or a deep dish and pour over the marinade. Let the salmon marinate in the refrigerator for 3 hours, or overnight for even better results.
- Soak the cedar planks in water for an hour before using them on the patio gas braai.
- Fire up your gas braai and preheat it to 180°C. Place the cedar planks on the grid for 2 minutes on each side to season it.
- Place the salmon on the cedar planks and close the lid. Cook for between 15-20 minutes, or until the flesh begins to flake.
- Baste with marinade after 10 minutes and sprinkle over with sesame seeds.
- Garnish with chives and serve on the plank.
MEGAMASTER RECIPE TIPS
Tip 01
Buy the freshest salmon by checking your fillets are firm with a deep pink colour.
Tip 02
Choose fillets with smooth cuts. Cuts of salmon that have gaps or separation of muscle fibres may indicate old fish.
Tip 03
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Serve alongside braaied vegetables, sweet potato fries, or in soft-shell tacos.
