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Asian Salmon Barbecue with Sticky Rice and Grilled Bok Choy with Sweet Soy Glaze

Now, just when you didn’t think the tender, flavor effusive salmon could get any better, drizzle with your leftover sweet and tangy Asian BBQ glaze.

Asian Salmon Barbecue

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Total Time: 30 minutes
Servings: 4

Ingredients

  • 4ย  skinlessย salmon filets (4-6 oz. each)
  • 1ย  tablespoonย  toasted sesame oil, divided

For the Marinade/Glaze

  • 2ย  tablespoonsย  Asian sweet chili sauce (like Mae Ploy)
  • 3ย  tablespoonsย  ketchup
  • 3ย  tablespoonsย  quality hoisin sauce like Lee Kum Kee or Kikkoman
  • 2ย  tablespoonsย  cider vinegar
  • 2ย  tablespoonsย  brown sugar
  • 2ย  tablespoonย  soy sauce
  • 2ย  teaspoonsย  freshly grated ginger
  • 1/2 teaspoonย  garlic powder
  • 1/2 teaspoonย  sriracha
  • Prepared sticky rice

Instructions

  • Whisk together all of the marinade/glaze ingredients plus 2 teaspoon sesame oil. Add 1/3 cup of marinade to a freezer bag with salmon. Refrigerate the rest separately. Marinate salmon for one hour up to overnight (longer the better).
  • When ready to cook, let salmon sit at room temperature for 10 minutes.
  • Lightly grease grill and heat grill to medium heat. Pat salmon dry. Grill, uncovered, for 4 to 6 minutes per 1/2-inch thickness or until fish begins to flake when tested with a fork, flipping once halfway through grilling. When done, remove from grill and brush with Glaze and season with freshly cracked salt and pepper.
Have you made this recipe?I’d love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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