Smoky glazed salmon, crunchy charred lettuce, and juicy grilled pineapple combine with fresh red pepper and snap peas in this vibrant Salmon Salad. It’s paired with a sweet and spicy honey sriracha dressing that doubles as the glaze for the salmon!
Easy Sriracha Salmon Salad Recipe
With fewer than 400 calories and more than 30 grams of protein per serving, this flavorful grilled salmon salad will be the first dish to disappear at any potluck or barbecue. From the juicy pineapple to the flaky fish, every bite is an eruption of summer goodness! And it all comes together in under 30 minutes.
The simple honey sriracha sauce that ties it all together acts as both a glaze for the salmon and a dressing for the salad. Because who has the time to make two different sauces for one dish, am I right? Plus, you seriously won’t be able to get enough of that sweet and spicy flavor.
Why You’ll Love This Honey Sriracha Salmon
This honey sriracha salmon salad is a must-make recipe, especially when the weather gets warm! Here’s why I’m such a big fan of it:
- Flaky and tender. This grilled salmon comes out perfectly tender every time, with just a little bit of smoky char to it. Yum!
- Sweet and spicy. The salmon glaze/dressing is made with tangy lime juice, sugary honey, spicy sriracha, warm ground ginger, and smoked paprika. It’s PACKED with flavor!
- Super quick and easy. It takes 10 minutes to prep this recipe, and 15 more to grill it. You can have dinner on the table in less than 30 minutes!
- Healthy. This salmon salad is filled with protein and plenty of nutritious veggies (plus some fruit, too!).
What You’ll Need
The small number of ingredients required to make this salmon salad is another selling point I have to mention. You just need a pound of salmon, some produce, and a handful of ingredients for the sauce! To find the exact ingredient amounts and the directions, scroll on down to the recipe card.
For the Honey Sriracha Salmon
- Sockeye Salmon – Pick out some wild-caught salmon with the skin intact.
- Honey – Look for a bottle that’s labeled “raw and unfiltered,” meaning the honey is unprocessed.
- Lime Juice – Freshly squeezed lime juice provides the tangiest flavor.
- Sriracha – Use your favorite brand. Also, if you like your salmon spicy, feel free to taste the glaze and add more before you drizzle it over the salmon.
- Ground Ginger – To supplement the sweetness of the honey.
- Smoked Paprika – This adds a smoky flavor and an extra hint of spice.
- Garlic – Freshly minced garlic works best, but store-bought minced garlic will do in a pinch.
For the Salad
- Head of Romaine – Cut this in half before you start grilling.
- Fresh Pineapple – Cut these into spears for easy grilling.
- Sugar Snap Peas – A cross between snow peas and garden peas, these add a satisfyingly juicy crunch.
- Red Pepper – I like to use red bell pepper in this salad, but you can use whichever kind you prefer.
What Kind of Salmon Should I Use?
Even though it’s a little bit pricier, I like to use wild-caught sockeye salmon in my salads. You can instantly taste the difference, so I find that the cost is warranted.
However, if you’re cooking with a budget, you can use whichever kind of skin-on salmon works best for you. I always recommend sticking with wild-caught fish, as they’re known to taste better and contain more nutrients than their farm-raised counterparts.
How to Make Grilled Honey Sriracha Salmon Salad
This salad definitely screams summer, but that doesn’t mean you can’t enjoy it when it’s cold outside! Simply cook the salmon over your stovetop grill pan instead of an outdoor grill.
- Heat the grill. Preheat the grill to medium-high heat (approximately 375-400°F).
- Make the sauce. Add the honey, lime juice, sriracha, ground ginger, smoked paprika, and minced garlic to a small bowl. Whisk everything together until the sauce is well combined.
- Glaze the salmon. Drizzle about half of the sauce over the raw salmon and rub it into the flesh, making sure that the fish is well coated. Set the remaining sauce aside.
- Grill the salmon. Spray the grill grates with cooking spray or rub them down with canola oil. Place the prepared salmon onto the grill flesh-side down. Grill the first side for 4-5 minutes. While the flesh side is cooking, season the skin side with a little bit of salt to help it peel off more easily later.
- Flip the salmon and finish cooking. Flip the salmon over so the skin is in contact with the grill and cook the fish for an additional 4-5 minutes. Remove your salmon from the grill and let it rest before removing the skin and chopping it into chunks.
- Grill the pineapple and lettuce. In the meantime, add the pineapple spears to the grill along with the halved romaine lettuce heads. Cook the pineapple for 2-3 minutes per side, or until it develops slight grill marks. Cook the lettuce for 2-3 minutes, or until it’s slightly charred. Remove them both from the grill.
- Assemble your salad. Chop up the charred lettuce and cut the grilled pineapple into cubes. Add them to a large bowl along with the sugar snap peas, diced red pepper, and chopped salmon.
- Enjoy! Serve your salmon salad with the remaining honey sriracha dressing on the side. Garnish it with fresh cilantro if desired.
Tips for Success
Be sure to check out these helpful tips and tricks before you fire up your grill. Let’s get cooking!
- Grease the grill grates well. It’s important to either spray your grill grates with cooking spray or rub them with an oil-soaked rag. Otherwise, the fish and produce could get stuck and leave you with an annoying mess to clean up.
- Season the skin of the salmon with salt. While the flesh side of the salmon is grilling, go ahead and sprinkle some salt onto the skin. This will allow it to peel off with ease.
- Use tongs to flip everything on the grill. Protect your hands from the heat of the grill by using tongs to flip over the fish, fruit, and veggies.
- Let the salmon rest before cutting it. Don’t chop up your salmon right after you remove it from the grill. You want to give it a few minutes to rest so that the juices have a chance to settle in.
Add-Ins & Recipe Variations
If you’d like to make some changes to this recipe, go right ahead! Here are a few add-ins and variations to play around with:
- Use another protein. Not a fan of salmon? You can make this salad with the protein of your choice! Try it with chicken, steak, or tofu instead.
- Add avocado. Sliced avocado makes a lovely addition to pretty much any salad under the sun. This salmon salad is no exception!
- Switch up the veggies. Whether you prefer yellow peppers to red ones or want to swap out the lettuce for another leafy green like kale, the veggies you put into this salad are up to you.
- Add chopped onion. Try dicing up some red onions and tossing them into this salad for added texture and flavor. Yum!
You don’t need to serve this salad alongside any other dishes to make it a complete meal – it’ll fill you up all by itself! But, you can certainly pair it with some simple sides if you like! Here are some ideas:
- Rice. Cilantro lime rice is great if you’re feeding a crowd, or you could use regular white or brown rice.
- Veggies. Grilled asparagus and air fryer roasted carrots are easy side dish options that go with practically any meal!
- Noodles. This Asian noodle salad pairs perfectly with honey sriracha salmon!
How to Store & Reheat Leftovers
If you end up with leftover salmon salad, save the rest for later!
- To store. You may have noticed that this recipe instructs you to serve your dressing on the side rather than drizzle it over the salad. Storing them separately is the best way to avoid ending up with soggy leftovers. Store the cooled salad and the dressing in separate airtight containers in the fridge for up to 3 days.
- To reheat. Pour a generous amount of oil into a saucepan and set it over medium-low heat. Add the chopped salmon and cover the saucepan. Cook the fish for 3-4 minutes, then uncover the saucepan, flip over each piece of salmon and cook for another 3-4 minutes. Once the salmon is warmed through, add it back to the salad and enjoy.
Can You Eat Cold Salmon?
Yes – it’s totally safe to eat your leftover salmon straight from the fridge. Some people actually prefer it that way! So whether or not you reheat it is entirely up to you.
More Salmon Recipes & Seafood Salads
Seafood salads are a summer staple. Try these fail-proof recipes next!
- Asian Noodle Salad with Teriyaki Salmon
- Grilled Shrimp Salad with Honey Lime Vinaigrette
- Blackened Grilled Salmon Salad with Pineapple Salsa
This salmon salad recipe is made with smoky glazed salmon, crunchy charred lettuce, and juicy grilled pineapple. Plus, there’s a sweet and spicy honey sriracha dressing that doubles as a glaze for the salmon!
For the Honey Sriracha Salmon
- 1 pound sockeye salmon
- 3 tablespoons honey
- 1 tablespoon lime juice
- 3 teaspoons sriracha
- 1/4 teaspoon ground ginger
- 1/4 teaspoon smoked paprika
- 1 garlic clove, minced
For the Salad
- 1 head of romaine, halve
- 3 spears fresh pineapple
- 1 cup sugar snap peas
- 1 cup diced red pepper
- optional: garnish with chopped cilantro
- Preheat grill to medium-high heat, approximately 375-400°F.
- In a small bowl add honey, lime juice, sriracha, ground ginger, smoked paprika and minced garlic. Whisk together.
- Drizzle about half the mixture over raw salmon. Rub the sauce into the flesh of the salmon. Set the remaining sauce aside.
- Spray grill grates with cooking spray or rub down with canola oil. Place salmon on the grill flesh side down first. Grill for 4-5 minutes. (while the salmon is cooking, season the skin side with a little bite of salt, this will help it peel off more easily later). Flip the salmon and grill on the skin side for an additional 4-5 minutes.
- Remove salmon from the grill and let rest.
- In the meantime, add pineapple spears to the grill along with the halved romaine lettuce heads. Grill the pineapple for 2-3 minutes per side (until there are slight grill marks) and the romaine lettuce 2-3 minutes until the lettuce is slightly charred.
- Remove them both from the grill.
- Chop up the charred lettuce and add it to a large bowl along with the grilled pineapple (cut into cubes) sugar snap peas, diced red pepper and then the salmon.
- Serve salad with the remaining dressing on the side.
- Optional: Garnish with fresh cilantro.
- To store. Refrigerate the dressing and the cooled salad in separate airtight containers for up to 3 days.
- To reheat. If you’d like to reheat the salmon, cover the bottom of a saucepan with oil and set it over medium-low heat. Add the salmon, cover the saucepan and cook for 3-4 minutes per side, or until the salmon is warmed through.
- Serving Size: 1 1/2 cups salad + 4 oz. salmon
- Calories: 382
- Sugar: 22 g
- Sodium: 31 mg
- Fat: 13 g
- Saturated Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 0 g
Keywords: honey sriracha salmon, sriracha salmon