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Sweet Sriracha Salmon served over rice with salad on the side on a black plate.
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Sweet Sriracha Salmon
Ingredients
  • 1 1/2 lbs. salmon fillets
  • 3 Tbsp. olive oil
  • 1 Tbsp honey, melted
  • 1 tsp. ginger, minced (the squeezy tube kind)
  • 2 cloves garlic, minced
  • 1 1/2 Tbsp. lime juice
  • 1 1/2-2 Tbsp. sriracha
  • 1 Tbsp. cilantro
  • salt and pepper
Instructions
Assembly Instructions

  1. Place salmon fillets in large resealable freezer bag.

  2. Mix the other ingredients together in a bowl and pour on top.

  3. Remove excess air, seal, and freeze. 

BBQ Cooking Instructions

  1. Thaw overnight in the fridge.

  2. Preheat BBQ to medium.

  3. Create a tin foil packet for the salmon, place it inside and seal.

  4. BBQ 10-15 minutes or until it flakes fairly easily.

Oven Cooking Instructions

  1. Thaw overnight in the fridge.

  2. Place on a baking sheet lined with tin foil and bake at 400°F for about 20 minutes.

  3. The exact cooking time will vary depending on the thickness of the salmon thickness. It will flake easily when done.

Air Fryer Instructions

  1. Thaw overnight in the fridge.

  2. Place small batches of the fish in the air fryer.

  3. Air fry at 400°F for 7 to 8 minutes, or longer depending on thickness of the salmon.