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Sriracha Maple Salmon with Avocado Pineapple Salsa
I adore this recipe! This salmon has an irresistible balance of spicy and sweet, much like teriyaki, and is topped with a fresh, bright pineapple salsa (though, if you want to streamline the recipe, the fish is brilliant on its own, too). Note that the fish needs to marinate for at least 8 hours, so plan ahead. It’s well worth the wait.
Prepare the Salmon: In a medium bowl, combine the syrup, soy sauce, vinegar, sriracha, sesame oil, garlic, ginger, and lime zest, and mix well. Place the salmon in an extra-large resealable freezer bag (or high-sided dish), and pour over the marinade. Close the bag (or cover the dish with plastic wrap) and refrigerate for 6 to 8 hours, turning the bag every few hours, to let the marinade work its magic. If using a high-sided dish, flip the fish every few hours.
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Ingredients
For the salmon
- ¼ cup pure maple syrup
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- Zest of 1 lime
- 1 skin-on salmon fillet (about 3 pounds)
For the salsa
- 1 small pineapple, peeled, cored, and sliced into rounds
- 1 large ripe avocado, peeled, cored, and diced
- ½ cup finely chopped red onion
- ¼ cup finely chopped fresh cilantro, plus more for garnish
- 2 tablespoons freshly squeezed lime juice
- 1½ teaspoons apple cider vinegar
- Sea salt and freshly ground black pepper
For serving
- 1 teaspoon toasted sesame seeds
- 1 lime, cut into wedges
Directions
Prepare the Salmon: In a medium bowl, combine the syrup, soy sauce, vinegar, sriracha, sesame oil, garlic, ginger, and lime zest, and mix well. Place the salmon in an extra-large resealable freezer bag (or high-sided dish), and pour over the marinade. Close the bag (or cover the dish with plastic wrap) and refrigerate for 6 to 8 hours, turning the bag every few hours, to let the marinade work its magic. If using a high-sided dish, flip the fish every few hours.
Prepare a grill for indirect, medium-high heat cooking (see Notes on Grilling, page 187), or preheat the oven to 400°F. If baking in the oven, line a baking sheet with foil. If grilling, remove the fish from the marinade, reserve the marinade, and lay the salmon, skin side down, on the cooler side of the grill grate and cover the grill. Cook, uncovering the grill every few minutes to brush the flesh side of the fish with some of the reserved marinade. After about 20 minutes, poke the salmon with the tip of a sharp knife. If it easily flakes, the fish is ready; if it seems underdone, cook for 5 minutes more and check again. If baking, remove the fish from the marinade, and place skin side down on the prepared baking sheet. Brush some of the marinade all over the top, then transfer to the oven. Cook for about 20 minutes, and then poke the salmon with the tip of a sharp knife. If it easily flakes, the fish is ready; if it seems underdone, cook for 5 minutes more and check again. Make the Salsa: Place the pineapple rounds on the hot side of the grill and cook, turning as needed with tongs, until lightly charred on both sides. Transfer to a cutting board, chop into small pieces, and transfer to a bowl. Alternatively, if making this recipe in the comfort of your warm kitchen, char the pineapple in a skillet for a few minutes, until slightly blackened on all sides. Add the avocado, onion, and cilantro to the bowl with the pineapple. Squeeze in the lime juice, add the vinegar, and season with salt and pepper. Toss gently to combine, and season to taste with additional salt and pepper. Using two large spatulas, carefully transfer the salmon from the grill (or the baking sheet, if you baked it). Garnish with some cilantro and sesame seeds, and serve with the salsa and lime wedges alongside.
Cooking Note:
Fillets of salmon typically contain pin bones, which should be removed before you cook the fish. To do so, turn a medium mixing bowl upside down and lay the fillet of fish over the bowl, skin side down (this causes the ends of the pin bones to pop out, making them more visible and easier to remove). Use your fingertips to locate the pin bones and, with a pair of tweezers, grab hold of the end of the pin bone and pull firmly to remove. Repeat until you’ve removed all the bones.
Excerpted from Cook With Confidence by Dennis Prescott. Copyright © 2024 Dennis Prescott. Photographs by Dennis Prescott. Published by Penguin an imprint of Penguin Canada®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
