4 salmon fillets, skin on
2 Tbsp vegetable oil/canola oil
To taste salt and black pepper
1. Heat grill to medium-high heat.
2. Add 1 Tbsp of Pastamore Sriracha Mango with White Balsamic Vinegar to a mixing bowl. Slowly whisk in vegetable oil. Add salmon fillets and mix until coated. Place on a plate and season flesh side with salt and black pepper.
3. Place salmon on grill skin side down. Cook until internal temperature of 145F is reached. Only turn the salmon once while cooking, and do not leave flesh side down for too long to help prevent sticking.
4. Plate salmon and drizzle with remaining Pastamore Sriracha Mango with White Balsamic Vinegar.
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