Grilled Salmon with Sriracha Aïoli
Cook Time: 9 - 11 mintues
This is a nice and easy (with a little heat) go-to to have in your arsenal for a quick dinner or it can be dressed up for a holiday party and served at room temperature.The salmon is simply seasoned with sea salt, black pepper, white pepper, and cayenne. The mock aïoli is equally as simple, but full of flavor. Serve with extra lime wedges on the side and a few sprigs of fresh cilantro.
- 4 (6 oz.) Salmon fillets
- 1/2 cup mayonnaise
- 1-2 tbsp. sriracha sauce
- 2 cloves garlic, creamed or pushed through a garlic press
- 2 tsp. fresh lime juice
- 1/2 tsp. sea salt
- 2 tsp. sea salt
- 1/2 tsp. finely ground black pepper
- 1/2 tsp. ground white pepper
- 1/4 tsp. cayenne
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.
Season fish with salt and pepper and brush with a little oil.
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 degree 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, flakes with a fork and has just turned opaque at the center.
Serve hot, room tempertaure or even chilled with a generous helping of sriracha aïoli.
Recipe from Bull Outdoor Products.