Sriracha Lime Glazed Salmon Salad
Prep time
Cook time
Total time
Sweet and Spicy Broiled Salmon
Serves: 4
  • 4 oz. salmon fillets
  • Sriracha Marinade
  • ¼ cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoons rice vinegar
  • 1 tablespoon Sriracha sauce (or to taste)
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon minced garlic
  • 1½ teaspoons olive oil
  • Sriracha Lime Glaze
  • 1 tablespoon lime juice
  • 1 tablespoon sriracha (hot red chili sauce that can be found in the Asian section)
  • ΒΌ teaspoon garlic powder
  • 1 tablespoon honey
  • Salad - Spring Mix (Red & Green Romaine, Chard, Arugula, Radicchio, Baby Spinach
  • 1 tablespoon cilantro, roughly chopped
  • 1 tablespoon green onions, chopped
  • 1 avacado, thinly sliced (broiled-optional)
  • 6 asparagus spears, grilled
  • sliced sweet yellow pepper
  1. Whisk together all marinade ingredients. In a 1-gallon zip-top plastic bag, combine the soy sauce, honey, vinegar, Sriracha, ginger, and garlic and ginger. Add the salmon, toss to coat evenly, and refrigerate for 8 hours (overnight is best).
  2. Remove salmon from bag and discard marinade.
  3. Turn broiler on High and position top oven rack 5" - 6" below the heat source. Line large baking sheet with parchment paper or foil and spray with cooking spray. Place salmon fillets skin side down (if any). Broil for 8 minutes, rotating baking sheet once. Romove from oven and brush top of each fillet with Sriracha Lime Glaze. Return to oven and broil for another 5 minutes or until salmon has carmelized. Serve hot with spring mix, cilantro, sweet yellow pepper and green onions. I slice my avacado and place under the broiler for a quick second. Then place atop my salmon. Then add asparagus (I also add additional glaze).
Recipe by simply sophisticate at