Go Back
–+ servings

Asian Salmon Barbecue

No ratings yet
Print
Total Time: 30 minutes
Servings: 4

Ingredients

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

For the Marinade/Glaze

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