Premier Catch Sriracha-Mayo Salmon
2 x 6oz portions Wild Alaskan Sockeye Salmon or 2 x 8oz portions King Salmon
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.