Skip to main content

Asian BBQ Salmon


 
SAVE PRINT
PREP TIME
COOK TIME
TOTAL TIME
 
Author: 
Serves: 4 servings
INGREDIENTS
  • 4 skinless salmon filets (4-6 oz. each)*
  • 1 tablespoon toasted sesame oil, divided

  • 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
INSTRUCTIONS
  1. 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).
  2. SKILLET DIRECTIONS: When ready to cook, let salmon sit at room temperature for 10 minutes. Separate reserved glaze in half. You will use half while cooking salmon and the other half after salmon has cooked.
  3. Heat 1 teaspoon sesame oil in a 12-inch nonstick skillet over medium high heat until very hot. Add salmon and turn heat down to medium and sear until side is browned, about 4 minutes.
  4. Flip salmon over and spoon half of the remaining Glaze over salmon. Cook an additional 4-7 minutes depending on thickness and desired doneness (or until salmon reaches an internal temperature of 135° for medium). Spoon desired amount of remaining Glaze over individual servings and season with freshly cracked salt and pepper. Note the Glaze is very strong so you will want to taste before adding too much more Glaze.

  5. GRILL DIRECTIONS: 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.
NOTES
*You don't have to worry too much about the size of your filets and can even only cook 2 filets, because you spoon desired amount of Glaze on the filets at the end.
**This salmon pairs beautiful with fresh pineapple!
Labels:

Comments

Post a Comment

Popular posts from this blog

Smitten Kitchen's Salted Chocolate Chunk Cookies

Yield: Approximately 18 to 24 cookies 1/2 cup (4 ounces or 113 grams) unsalted butter, at room temperature 2 tablespoons (25 grams) granulated sugar 2 tablespoons (25 grams) turbinado sugar (aka Sugar in the Raw; you can use more brown or white if you don’t have this, but the subtle crunch it adds is delightful) 3/4 cup plus 2 tablespoons (165 grams) packed light or dark brown sugar 1 large egg 1 teaspoon vanilla extract 3/4 teaspoon baking soda Heaped 1/4 teaspoon (or, technically, 1/4 + 1/8 teaspoon) fine sea or table salt 1 3/4 cups (220 grams) all-purpose flour 1/2 pound (225 grams) semi- or bittersweet chocolate, cut into roughly 1/2-inch chunks with a serrated knife Flaky sea salt, to finish Heat oven to 360°F (180°C) and line a baking sheet with parchment paper or a silicon baking mat. In a large bowl, cream the butter and sugars together with an electric mixer until very light and fluffy, about 5 minutes. Add egg and vanilla, beating until incorporated, and scr...
Post a Comment
Read more

Peanut Butter Energy Bites

1 cup rolled oats 1 cup rice krispies cereal 1/2 cup ground flax seeds 1/4 cup + 2 tablespoons honey 1/4 cup + 1 tablespoon all natural peanut butter 1/4 cup peanut butter powder pinch of salt 1 teaspoon vanilla Directions: Place all ingredients into a large bowl and stir with a rubber scraper until all ingredients are moist and sticky. Using a small cookie scoop, portion out energy bites into even balls. Roll between your lightly greased fingers, pushing ingredients towards themselves to form an even, tight ball. Place onto wax paper and continue this process until all energy bites are formed. Serve at room temperature or refrigerate and store in an air tight container for up to one week.
Post a Comment
Read more

Mum's Pancakes

Pancake Mix 10 Cups all-purpose flour 2-1/2 cups instant nonfat dry milk 1/2 cup sugar 1/4 cup baking powder 2 Tablespoons salt Combine all ingredients in a large bowl.  Stir together to blend well.  Store in a large airtight container.  Use within 6-8 months. Pancakes 1  1/2 C pancake mix 1 egg - separated 1C water 3 tbsp vegetable oil Put your egg  yolk, water and oil in a container and mix well. Then add to your pancake flour. Blend well - add more water if you want thinner pancakes. Directions say you should let it stand for 5 min. Whip the egg white and fold it in.  Makes 10 1/4 inch pancakes
Post a Comment
Read more