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


  • skinless salmon filets (4-6 oz. each)
  • tablespoon  toasted sesame oil, divided

For the Marinade/Glaze

  • tablespoons  Asian sweet chili sauce (like Mae Ploy)
  • tablespoons  ketchup
  • tablespoons  quality hoisin sauce like Lee Kum Kee or Kikkoman
  • tablespoons  cider vinegar
  • tablespoons  brown sugar
  • tablespoon  soy sauce
  • teaspoons  freshly grated ginger
  • 1/2 teaspoon  garlic powder
  • 1/2 teaspoon  sriracha
  • Prepared sticky rice


  • 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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