This Sriracha Lime Peanut Crusted Salmon is one of the most flavorful salmon recipes you will ever make on your pellet grill.
Grilling the salmon on cedar planks gives you amazing subtle flavor as well making it easy to take the salmon off the grill without sticking or crumbling.
If you love spicy Thai peanut flavors then this cedar plank salmon recipe is a must try.
What Type of Salmon Should I Buy?
People often argue over what type of salmon is best wild caught or farm raised. I think that there can be a case made for both.
Norwegian salmon that is farm raised can be some of the most flavorful Ive had when farmed properly whereas there are farm raised salmon that are fed poor diets that are much lesser quality.
Talk to the person at your seafood counter or buy from a reputable source so you know that you are spending your money on a good quality salmon.
When you are looking for salmon look for a bright orange reddish color and stay away from anything that looks old or dried up. Also ask for center cut thick filets because they will cook more evenly and be juicier when cooked.
How to Make Peanut Crusted Salmon
I love simple recipes that have big flavor and this peanut crusted salmon brings it big time.
Using salted roasted peanuts gives you all the salt you need and the sriracha adds the spice bringing this dish together.
Ingredients
- Salmon
- Sriracha
- Mayonnaise
- Roasted Peanuts
- Limes
- Scallions
- Chinese 5 Spice
- Granulated Onion
- Granulated Garlic
- Powdered Ginger
For exact amounts see recipe card below
Instructions
- Start by soaking the cedar planks for about 30 minutes in warm water.
- Next trim off any thin belly piece of the salmon filet so it cooks evenly.
- in a food processor combine peanuts, five spice, granulated garlic and onion as well as the powdered ginger. Pulse a few times until the peanuts are evenly chopped. Pour the chopped peanuts onto a plate and set aside.
- Whisk together sriracha, lime (juice and zest) and mayo until combined and set aside.
- To crust the salmon pate the filet dry with a paper towel. Then brush on an even coat of the sriracha mayo mixture on the top of the filet.
- Next press the filet into the crushed peanuts so that the entire top of the salmon is encrusted with the chopped peanuts. Then place the salmon on the cedar plank
- Smoke the salmon on your pellet smoker or grill over indirect heat at 250 degrees for about 45-60 minutes until you reach an internal temp of 135 degrees F. (medium) or (160 degrees F. for Well)
Pro Tips and Variations
Oven Method– You can make this peanut crusted salmon in your oven or air fryer if you don’t want to cook outide or don’t have a grill. Bake or air fry the salmon for about 25-30 minutes at 300 degrees F.
Reheating: I don’t mind microwaving salmon in a microwave safe dish for 90-120 seconds until warm. Salmon is also great cold crumbled on top of a salad if heating isn’t an option.
Shelf Life: I don’t like to keep leftover salmon for more than 3 days so if you think you’ll have leftovers plan on using then in the next day or two after cooking.
Skin on or off: I like to keep the sin on salmon because I feel it retains moisture and protects the filet from the heat. The skin will stick to the plank and the meat just slides right off making it easy to serve.
Pro Tips: I spray the peanut crust with a little cooking spray after 30 minutes of cooking just to help the peanuts roast a little more. I also took a blow torch to add some char to the limes and the peanut crust as well. Both are optional steps but helps the flavor and overall presentation of the dish.
What to Serve with Peanut Crusted Salmon
You can go a bunch of directions when it comes to sides with this salmon dish. If you want to stay with the asian inspired theme you can try my Korean Spicy Pickled Cucumbers or this Amazing Kimchi Coleslaw
Grilled French Fries or Grilled Asparagus are also great hot sides to serve with the peanut crusted salmon.
Frequently Asked Questions
Sure if you have a peanut allergy you can substitute almonds, pistachios, cashews or macadamia nuts if those are better for you. If you are allergic to all nuts you can possibly use sunflower seeds or hemp seeds as an alternative.
Nope, If you want to skip the planks thats fine just make sure to either place the salmon on a sheet of foil instead or spray the grates to prevent sticking.
Sure this recipe would also be great with steelhead trout, Mahi Mahi or cod. look for a thicker cut of these fish so they don’t dry out.
More Recipes You Will Love
Sriracha Peanut Crusted Salmon
Equipment
- pellet smoker or any grill
Ingredients
- 2 lbs Salmon (skin on) 4-8oz pieces
- 1 tbsp Sriracha
- 3 Limes
- ¼ cup Dukes Mayonaise
- ½ cup Roasted Peanuts
- ¼ tsp Chinese Five Spice
- ½ tsp Granulated Onion
- ½ tsp Granulated Garlic
Instructions
- Start by soaking the cedar planks for about 30 minutes in warm water
- Next trim off any thin belly piece of the salmon filet so it cooks evenly.
- In a food processor combine peanuts, five spice, granulated garlic and onion as well as the powdered ginger. Pulse a few times until the peanuts are evenly chopped. Pour the chopped peanuts onto a plate and set aside.
- Whisk together sriracha, One lime (juice and zest) and mayo until combined and set aside.
- To crust the salmon pate the filet dry with a paper towel. Then brush on an even coat of the sriracha mayo mixture on the top of the filet. Next press the filet into the crushed peanuts so that the entire top of the salmon is encrusted with the chopped peanuts.
- Then place the salmon on the cedar plank smoke the salmon on your pellet smoker or grill over indirect heat at 250 degrees for about 45-60 minutes until you reach an internal temp of 135 degrees F. (medium) or (160 degrees F. for Well)
- Garnish peanut crusted salmon with extra srirachi, charred limes, scallions and sesame seeds as desired.
Carole
How much powdered ginger should I add? I didn’t see the amount in the recipe card. Thanks so much.