Sriracha-Lime Salmon.

Spicy. Sweet. Simple. Scrumptious. What more could you ask of Sunday supper?

I’ve seen a Sriracha-lime salmon dish going around the internet lately, thanks to Self magazine and Gwyneth Paltrow. At first glance, the recipe seemed too easy to be really good. But I knew the few ingredients had bold flavor, and we like it hot around here. Sriracha on everything!

To begin, I made the sauce. With only four ingredients, it was super quick. I zested and juiced a whole lime, then added lots of “Rooster Sauce” and maple syrup. Last, I minced three cloves of garlic into the mix. A swift whisk and that’s it.

Instead of roasting the salmon, John decided to use the grill. We left the skin on and gave it a generous sprinkle of sea salt and black pepper. I also prepped a bunch of asparagus with olive oil and Old Bay seasoning (brilliant!).

John placed the salmon on the grill, skin side down. To avoid having the sauce burn on the grill, John basted the fish during grilling (instead of marinating it ahead of time) and didn’t flip it. The heat from the grill cooked the fish as if we’d roasted it, but it had a bit of that tasty char that you can only get on the barbeque. Yum!

I served the salmon and asparagus over seasoned brown rice with plenty of fresh cilantro on top. I sprinkled sesame seeds over the whole thing at the last minute, along with some sauce I’d reserved. And WOW.

The salmon was flaky and smoky from the grill. The sauce is just delicious- the perfect sweet-salty-spicy combination, with a tart bite from the lime. I was happy I made more sauce than the original recipe- we used every last drop! I asked John if there was anything I should add to the recipe next time. He said, “No- it’s perfect.” It doesn’t get any better than that.

This spicy-sweet salmon is a new summertime staple around here, and just another reminder that a recipe doesn’t have to be complicated to be incredible!

Sriracha-Lime Salmon (tweaked slightly from this recipe)

You’ll need:

• Juice and zest of one lime
• 2 tablespoons Sriracha
• 3 tablespoons maple syrup
• 3 garlic cloves, minced
• 1 ½ lbs. salmon (with skin on)
• Salt and pepper
• ½ cup chopped cilantro
• Sesame seeds for garnish

Heat your grill to high heat (500 degrees). Season the salmon filet generously with sea salt and pepper and set aside.

In a small bowl, whisk together the Sriracha, maple syrup, lime zest, lime juice, and minced garlic. Reserve a small amount of the sauce for serving and set aside.

Place the salmon on the grill, skin side down. As it cooks, baste the fish with the sauce until it’s gone. Do not turn the salmon over. Grill until it’s cooked through, about 10 minutes (depending on thickness of the fish and your preference).

Before serving, sprinkle the cilantro over the salmon and give it a couple shakes of sesame seeds. Serve over brown rice with grilled veggies and don’t forget the extra sauce. Yay, summer! Yum.

Hungry for more? Check out the collection of recipes on the FOOD BLISS page. 

One year ago: I shared my first experience with guided meditation.