A salmon salad on a black serving platter with a small dish full of honey sriracha dressing

Grilled Honey Sriracha Salmon Salad

  • Author: Krista
  • prep_time Prep Time: 10 minutes
  • cook_time Cook Time: 15 minutes
  • total_time Total Time: 25 minutes
  • yield Yield: 4
  • category Category: Dinner
  • method Method: Grill
  • cuisine Cuisine: American


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!



For the Honey Sriracha Salmon

  • 1 lb. 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


  1. Preheat grill to medium-high heat, approximately 375-400°F.
  2. In a small bowl add honey, lime juice, sriracha, ground ginger, smoked paprika and minced garlic. Whisk together.
  3. Drizzle about half the mixture over raw salmon. Rub the sauce into the flesh of the salmon. Set the remaining sauce aside.
  4. 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.
  5. Remove salmon from the grill and let rest.
  6. 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.
  7. Remove them both from the grill.
  8. 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.
  9. Serve salad with the remaining dressing on the side.
  10. Optional: Garnish with fresh cilantro.


Refrigerate the dressing and the cooled salad in separate airtight containers for up to 3 days.

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: salad with salmon, grilling salmon with skin, honey glaze for salmon