3 tbsp mayonnaise (we love using Kewpie Japanese mayo)
2 tsp Sriracha sauce
1 1/2 tbsp brown sugar
1 tbsp chopped green onions (not pictured, but delicious)
Salt & pepper
Generously salt and pepper your salmon portions. Spread Sriracha sauce and mayo on top, then sprinkle the brown sugar. Place skin side down on hot grill (or on a cedar plank) and cook 6-8 minutes until medium-rare. Top with chopped green onions. We served it on a bed of arugula tossed with olive oil, fresh lemon juice and kosher sea salt.