In a small bowl whisk the marinade ingredients. Arrange the salmon in one layer in a baking dish. Pour the marinade over and turn the salmon to coat. Let marinate at room temperature for 30 to 60 minutes in the refrigerator, turning once or twice. Remove from the refrigerator 15 minutes before grilling.
While the salmon is marinating, make the quick pickles. In a medium bowl whisk the vinegar, lime juice, sugar, Sriracha, and salt to dissolve the sugar and salt. Add the carrots and stir to coat. Let stand for at least 15 minutes, stirring once or twice.
In a small bowl whisk all the mayo ingredients. Refrigerate until use.
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Prepare the grill for cooking over medium heat (400°F).
Brush the cooking grates clean. Place a cast-iron griddle or skillet over direct heat, close the lid and preheat for 10 minutes. Meanwhile remove the salmon from the baking dish, reserving the marinade, and pat dry with paper towels.
Brush the cooking grates clean. Place a cast-iron griddle or skillet over medium heat, close the lid and preheat for 10 minutes. Meanwhile remove the salmon from the baking dish, reserving the marinade, and pat dry with paper towels.
Transfer the marinade to a small saucepan. Bring to a boil over medium-high heat on the stove, then reduce the heat to medium-low and simmer until reduced by about half and syrupy in consistency, 2 to 3 minutes. Remove from the heat.
Add the oil to the preheated griddle or skillet. Place the salmon on the griddle, skinned-side up. Cook over direct medium heat, with the lid closed, until the salmon releases without resistance with a spatula, about 5 minutes. Flip the fillets and continue to cook, with the lid closed, until the salmon is golden brown and cooked to your preferred doneness, about 3 more minutes for medium-rare. During the last minute or two of grilling, toast the bread, cut-sides down, on the grill until lightly marked and warmed through. Transfer the salmon to a plate and brush each fillet with some of the reduced marinade.
Add the oil to the preheated griddle or skillet. Place the salmon on the griddle, skinned-side up. Cook over medium heat, with the lid closed, until the salmon releases without resistance with a spatula, about 5 minutes. Flip the fillets and continue to cook, with the lid closed, until the salmon is golden brown and cooked to your preferred doneness, about 3 more minutes for medium-rare. During the last minute or two of grilling, toast the bread, cut-sides down, on the grill until lightly marked and warmed through. Transfer the salmon to a plate and brush each fillet with some of the reduced marinade.
Lightly spread the bottom buns with the mayonnaise. Arrange 2 to 3 sliced jalapeños on the bottom buns. Drain the carrots well, shaking off any excess liquid, and spread over the jalapeños. Arrange a salmon filet over the carrots and top with the cilantro. Spread the mayonnaise on the top bun. Close the bun and serve immediately.
