Sriracha-Maple Glazed Grilled Copper River Red Salmon with Green Apple “Kohl Slaw”

by Chef Drew Johnson
Kincaid Grill
serves 4 



Maple-Sriracha Glazed Grilled Alaskan Red Salmon

1 cup grade-A maple syrup
1 tbsp. Sriracha hot sauce
1 tbsp. apple cider vinegar
Four 6-oz. portions Alaska red salmon fillets
Salt and pepper to taste
Non-stick spray

For the Glaze: Combine all ingredients in a small sauce pan and reduce over low heat. Reduce by half. Cool to room temperature and reserve for basting the salmon. This can be made ahead.  

For the salmon: Preheat your favorite outdoor grill. I prefer charcoal. Pat the salmon dry and season with salt and pepper. Spray the salmon with a light coating of non-stick spray. Place fillets presentation-side down. Cook until forming grill marks. Flip the salmon and continue cooking. After flipping, baste with the Maple-Sriracha Glaze. Cook the salmon to an internal temperature of 115 degrees. This can be measured with a probe thermometer. This will ensure the fish remains moist. Baste with additional glaze before serving. Serve immediately.  

Kohlrahbi and Green Apple “Kohl Slaw”
1 large bulb Kohlrabi – peeled and julienned
1 green apple – Julienned
1 red bell pepper - julienned
1 bunch of green onions – chopped into rings
½ bunch of cilantro – minced
1 tbsp. apple cider vinegar
1 tbsp. mayonnaise
2 tsp. granulated sugar
Salt and pepper to taste

Julienne all vegetables (long, thin strips). Chop cilantro and slice green onions. Add to a mixing bowl. In a separate mixing bowl combine the apple cider vinegar, mayonnaise and sugar. Add the vegetables to that and toss. Season the slaw with salt and pepper. Serve immediately.


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Kincaid Grill 
6700 Jewel Lake Road