Sriracha Peanut Crusted Salmon

This Sriracha Lime Peanut Crust Salmon is one of the most flavorful salmon recipes you will ever make on your pellet grill.

Course Main Course

Cuisine asian

Keyword cedar plank, Salmon

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 541kcal

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.

Serving size one 8oz piece of salmon with peanut crust.

Cook Temps: Medium Rare (125 degrees F) Medium (135 degrees F)

Medium Well (160 degrees F.) Well done (160 degrees F)