Grilled Salmon with Sriracha Aïoli
Recipe type: Direct Heat
Serves: 4
  • For Sriracha Aïoli:
  • ½ cup mayonnaise
  • 1 to 2 tablespoons sriracha sauce
  • 2 cloves garlic, creamed or pushed through a garlic press
  • 2 teaspoon fresh lime juice
  • ½ teaspoon sea salt
  •  -
  • 4 (6-ounce) Salmon fillets
  • For seasoning:
  • 2 teaspoons sea salt
  • ½ teaspoon finely ground black pepper
  • ½ teaspoon ground white pepper
  • ¼ teaspoon cayenne
  1. Whisk together the aïoli ingredients until well-combined. Cover and let set on the counter for up to an hour to let the flavors meld; any longer refrigerate. The longer the aïoli sits the better the flavor.
  2. Season fish with salt and pepper and brush with a little oil.
  3. Set up grill for cooking over medium-high heat. Brush and oil grates before cooking. Place fish on the grill (flesh-side down) at a 45° angle to the grates cook for 4 to 6 minutes then use a SPATULA to flip. Cook for another 5 minutes or so. The salmon is done when it is still moist, flake with a fork and has just turned opaque at the center.
  4. Serve hot, room temp or even chilled with a generous helping of sriracha aïoli.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at