Raise your hand if you love grilled salmon, okay, hands down. If you raised your hand you may proceed to the recipe below. If you were one of the few who didn’t raise your hand, please read this post, it’s going to change your mind about salmon.
Before we get to the salmon portion of this post let’s talk almonds. I love almonds, they are a great snack and they seem to bake well into almost everything. When a shipment of the new Bold Sriracha almonds from Blue Diamond arrived on my doorstep, I started thinking what I could do with these – other than open the can and one handful after another quickly work through all 6 ounces of them.
This is where the salmon comes in. A while ago I made some grilled salmon with crushed pistachios on top, and it was amazing. I figured that the flavor of the Sriracha almonds could possibly be even better than the salmon with the pistachios, so after a little thought and a few seconds in the food processor, I had the perfect topping for my next grilled salmon recipe.
Since these almonds have some kick to them, I wanted to think of how to blend a little bit of something sweet into the dish to complement the heat of the Sriracha – so I added a little bit of honey and brown sugar. If your mind is changed already about salmon, proceed to the recipe portion of the post, otherwise continue reading.
If you are getting concerned that this recipe is going to be too complicated, stop those thoughts, this is going to be your easiest grill recipe of the summer. All you have to do is take about half a can of the almonds, and combine them with 3 tablespoons of brown sugar in the food processor. Pulse the food processor until the almonds are finely chopped – not until they are dust, just finely chopped. Just like that you are ready to top your salmon filet, how easy was that?
The next step is equally as simple. Crack an egg in a small bowl, then add a tablespoon of honey – whisk until combined. After your salmon has been washed and then dried with a paper towel, season the salmon with sea salt and fresh cracked pepper, and then brush with the egg/honey mixture. Now it’s time to sprinkle that Sriracha almond/brown sugar mix over the salmon, feel free to encourage a little bit extra of the mix to stick to the salmon by lightly pressing the mixture onto the filet.
Now all that’s left is to put your salmon filet over the fire, in about 15 minutes you are going to be eating the best salmon that you have ever had. The combination of flavors is addictive, so you may want to make a little more than you think you are actually going to need. I’d like to hear your comments on this recipe, hopefully this simple recipe will find its way into your summer grilling schedule!
- 2 6-8 ounce salmon filets
- 3 ounces Blue Diamond Bold Sriracha Almonds
- 3 tablespoons brown sugar
- 1 egg
- 1 tablespoon honey
- Salt and pepper
- Cedar plank
- Soak the cedar plank in water for at least 1 hour.
- Blend together the almonds and brown sugar in a food processor until large chunks form.
- Wash and pat dry the salmon filets. Lay them out on the cedar plank, sprinkle with salt and pepper.
- Combine the egg and honey and brush onto the tops and sides of the salmon filets. Using your hand, press the almond mixture onto the top and sides of the salmon filets.
- Place the cedar plank onto a grill heated to medium-high. Cook for 15-20 minutes, until the salmon is no longer pink in the center.
This post is sponsored by Blue Diamond. All opinions expressed are my own.