I go back to college in 26 days, my birthday is in 30 days, and I’m not quite ready for summer to end!

Last night my brother Andrew and I ate dinner at Brasa while my parents celebrated 24 years of marriage by seeing a show at the Guthrie. Considering 24 years is, quite literally, more than a lifetime to me, I’m happy and shocked to realize they were married on July 28, 1990. Happy anniversary, Mom and Dad!

Sriracha Salmon carries a hint of sweet and a hint of spicy, but my sweet and spicy averse friends say neither overpowers the salmon. Keep in mind that you don’t have to make this on a cedar plank on the grill. You can also place the salmon directly on the grill or in the over at 350 degrees.

Sriracha Salmon

1 lb salmon filets

2 tbsp Sriracha

1 tbsp brown sugar

1/2 tsp salt

1/4 cup olive oil

Cilantro

Combine Sriracha, brown sugar, salt, olive oil, and cilantro to make marinade, and place salmon in marinade. Place in refrigerator for a least 30 minutes or up to 4 hours. After soaking the cedar plank for at least 2 hours, remove salmon from marinade and place on plank. Place salmon and plank on grill over indirect heat, covered, for 20-30 minutes. Salmon should flake when tested with a fork.

To serve, I usually put the plank on a plate and put the plate right on the table–it’s a fun way to enhance the usual serving spread!