This grilled salmon features a bold Asian-inspired glaze that balances sweet, salty, and spicy notes. It is a quick-cooking meal perfect for outdoor grilling during the warmer months.
List of ingredients
- 4 tbsp. hoisin sauce – provides a thick, sweet, and savory base.
- 2 tbsp. rice vinegar – adds a sharp, tangy acidity.
- 2 tbsp. low-sodium soy sauce – contributes essential salty depth.
- 2 tbsp. rice vinegar mixed with 1 tsp. sugar – serves as a non-alcoholic substitute for mirin.
- 1/2 tsp. garlic chili paste – introduces a mild, spicy heat.
- 1 tbsp. minced fresh ginger – gives a zesty and aromatic punch.
- 1/2 lime, zested and juiced – adds brightness and citrus notes.
- 1/2 tsp. garlic powder – enhances the overall savory profile.
- Vegetable oil – used for brushing the grill to prevent sticking.
- 4 (4-oz.) skin-on salmon fillets – the primary protein source.
- Thinly sliced green onions – used for a fresh, colorful garnish.
- Sesame seeds – adds a nutty crunch and visual appeal.
step-by-step instructions
- Prepare the glaze: In a large bowl, whisk together the hoisin sauce, rice vinegar, soy sauce, rice vinegar and sugar mixture, garlic chili paste, ginger, lime juice, lime zest, and garlic powder until smooth.
- Heat the grill: Preheat your grill on high heat. Brush the grill grates thoroughly with vegetable oil to create a non-stick surface.
- Sear the salmon: Place the salmon fillets directly on the hot grill, skin side down. Cook undisturbed for 5 minutes to crisp the skin.
- Flip and glaze: Using a heavy-duty spatula, carefully flip the salmon fillets. Immediately brush the seared side with the prepared barbecue glaze.
- Finish cooking: Cook the fillets for another 2 to 3 minutes, or until the fish is cooked through to your preferred doneness.
- Garnish and serve: Remove from heat and top with an extra drizzle of glaze, sliced green onions, and sesame seeds before serving.
Professional Grilling Techniques
Using a Meat Thermometer for Precision
To achieve the perfect medium cook, insert a probe thermometer into the thickest part of the fillet. Aim for an internal temperature between 125°F and 130°F. For those who prefer the fish thoroughly cooked, remove it from the grill when it reaches 140°F.
Preventing Fish from Sticking to Grates
Ensure the grill is fully preheated to high before adding the fish. Applying a thin layer of vegetable oil to the grates is essential. Avoid moving the salmon too early; it will naturally release from the grill once the skin has seared properly.
Managing High Heat Zones
If your grill has uneven heat, identify the hottest spot for the initial sear. If the glaze begins to char too quickly due to flare-ups, move the fillets to a slightly cooler area of the grill. This ensures the interior cooks without burning the sugars in the hoisin sauce.
Handling the Salmon Fillets
Use a wide, sturdy metal spatula to flip the fish. Avoid using tongs that pinch the flesh, as this can cause the delicate salmon to break apart. A gentle, swift flip preserves the structural integrity of the fillet.
Ingredient Substitutions and Alternatives
Swapping Fillets for Salmon Steaks
Salmon steaks, which are cross-section cuts containing the bone, work well for this recipe. Because they are typically thicker than fillets, you may need to increase the cooking time by 1-2 minutes per side. They provide a heartier texture and are often more budget-friendly.
Using Different Types of Salmon
Atlantic salmon is popular for its high fat content and buttery texture. Sockeye salmon is leaner and has a more intense flavor, which pairs well with the spicy glaze. King salmon is the most premium option, offering a very rich mouthfeel.
Low-Sodium Alternatives
If you need to reduce salt, replace the low-sodium soy sauce with coconut aminos. Coconut aminos provide a similar sweet and savory profile with significantly less sodium. You may need to add a pinch of extra salt to balance the flavors.
Adjusting the Heat Level
For a spicier kick, increase the amount of garlic chili paste to 1 full teaspoon. If you prefer a milder flavor, reduce the paste to 1/4 teaspoon or substitute it with a small amount of smoked paprika. This allows you to customize the dish for different palates.
Optimal Side Dish Pairings
Grilled Asparagus for Balance
Asparagus pairs exceptionally well with the richness of salmon. Toss the spears in olive oil, salt, and pepper, then grill them alongside the fish for 3-5 minutes. The charred tips complement the sweetness of the Asian glaze.
Hearty Potato Wedges
For a starchier accompaniment, serve the salmon with grilled potato wedges. Cut potatoes into thick wedges, toss them in oil and garlic powder, and grill until golden brown. These provide a filling contrast to the light fish.
Steamed Jasmine Rice
A bed of steamed jasmine rice is an excellent way to soak up the extra BBQ glaze. The neutral flavor and fluffy texture of the rice balance the intensity of the soy and ginger. Add a squeeze of lime to the rice for extra brightness.
Fresh Cucumber Salad
A chilled cucumber salad with rice vinegar and sesame oil provides a refreshing contrast. Thinly slice cucumbers and red onions, then toss them with a splash of vinegar and a pinch of sugar. This cuts through the richness of the grilled salmon.
Storage and Reheating Guide
Proper Refrigeration Method
Allow the salmon to cool slightly before transferring it to an airtight container. Store it in the coldest part of the refrigerator to maintain freshness. Properly stored grilled salmon will remain safe to eat for 3 to 4 days.
Best Way to Reheat Salmon
Avoid using a high-power microwave, as this can make the fish rubbery. Instead, place the salmon in a 275°F oven for 10-15 minutes. Alternatively, use a skillet over low heat with a teaspoon of water and a lid to steam-heat the fish gently.
Storing the Extra Glaze
Keep any unused barbecue glaze in a separate glass jar in the refrigerator. It will stay fresh for up to two weeks. Shake well before using again, as the ginger and garlic powder may settle at the bottom.
Freezing Grilled Salmon
While not recommended for taste, you can freeze grilled salmon for up to two months. Wrap the fillets tightly in plastic wrap and place them in a freezer-safe bag. Thaw in the refrigerator overnight before reheating in the oven.
Meal Prep and Make-Ahead Strategy
Preparing the Glaze in Advance
The Asian BBQ glaze can be made up to 3 days before grilling. Storing it in the fridge allows the flavors of the ginger and garlic to meld and intensify. This reduces your active prep time on the day of the meal.
Marinating the Salmon
For deeper flavor, you can use a portion of the glaze as a marinade for 30 minutes before grilling. Do not marinate for more than 2 hours, as the acid in the lime juice and vinegar can begin to break down the fish proteins. Pat the fish dry before putting it on the grill.
Pre-cutting Garnishments
Slice the green onions and toast the sesame seeds a day ahead of time. Store the onions in a small container with a damp paper towel to keep them crisp. Having these ready allows for a quick plating process.
Organizing Your Grill Station
Arrange all ingredients and tools on a tray near the grill. Ensure your spatula, oil brush, and glaze bowl are within arm’s reach. This prevents you from leaving the grill unattended while the salmon is searing.
Troubleshooting Common Issues
Preventing the Glaze from Burning
The hoisin sauce and sugar in the glaze can burn quickly over high heat. Only apply the glaze during the last 2-3 minutes of cooking. If the sauce thickens too much in the bowl, whisk in a teaspoon of water to thin it out.
Fixing Overcooked Salmon
If the salmon is overcooked and dry, serve it with an extra generous portion of the glaze. Adding a dollop of Greek yogurt or a squeeze of fresh lime can also help add moisture back into the bite. Use it in a cold salmon salad the next day.
Dealing with Skin Tearing
Tearing usually occurs if the fish is flipped too early. If the skin sticks, give it another minute to develop a proper crust. If it still tears, use a sharper spatula to gently lift the edges of the skin away from the grate.
Managing Smoke on the Grill
Excessive smoke is often caused by dripping fat or oil. Keep a spray bottle of water handy to extinguish small flare-ups. Ensure your grill grates are clean of old residue before starting to minimize unwanted smoke.
Frequently Asked Questions
Can I make this in an oven?
Yes, you can bake the salmon at 400°F. Place the fillets on a parchment-lined sheet, bake for 12-15 minutes, and brush with glaze during the final 5 minutes of cooking.
How do I know when the salmon is done?
The fish is done when it flakes easily with a fork. The color should change from translucent pink to an opaque light pink.
Can I use frozen salmon?
Yes, but you must thaw the fillets completely in the refrigerator first. Cooking frozen salmon directly on the grill will result in uneven cooking and a lack of searing.
What is the best type of salmon for grilling?
Center-cut fillets are best because they provide a uniform thickness. This ensures that the entire piece of fish cooks at the same rate.
Can I use a different oil for the grill?
Any oil with a high smoke point will work, such as avocado oil or grapeseed oil. Avoid extra virgin olive oil, as it may smoke too much at high temperatures.
What if I don’t have a grill?
A cast-iron grill pan on a stovetop is a great alternative. Heat it over medium-high heat and follow the same flipping and glazing sequence as the outdoor grill.
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Asian BBQ Grilled Salmon with Spicy Glaze
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
This BBQ Grilled Salmon is the best summer dish. The spicy Asian glaze will be your new favorite sauce. Use it on grilled chicken, shrimp, and even steak!
Ingredients
- 4 tbsp. hoisin sauce
- 2 tbsp. rice vinegar
- 2 tbsp. low-sodium soy sauce
- 2 tbsp. alcohol-free mirin-style seasoning
- 1/2 tsp. garlic chili paste
- 1 tbsp. minced fresh ginger
- 1/2 lime, zested and juiced
- 1/2 tsp. garlic powder
- Vegetable oil, for brushing
- 4 (4-oz.) skin-on salmon fillets
- Thinly sliced green onions, for garnish
- Sesame seeds, for garnish
Instructions
- Step 1: In a large bowl, whisk together hoisin sauce, rice vinegar, soy sauce, alcohol-free mirin-style seasoning, garlic chili paste, ginger, lime juice and zest, and garlic powder.
- Step 2: Preheat grill on high and brush with oil. Place salmon fillets directly on grill, skin side down, and cook, 5 minutes. Using a heavy-duty spatula, carefully flip salmon and brush with barbecue sauce. Cook another 2 to 3 minutes or until cooked through.
- Step 3: Top salmon with more glaze, green onions, and sesame seeds to serve.
Notes
To ensure salmon is cooked to a perfect medium, use a probe thermometer to check that the thickest part of your filet is between 125ºF and 130ºF. For thoroughly cooked salmon, aim for 140ºF.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 fillet
- Calories: 380 kcal
- Sugar: 12 g
- Sodium: 1100 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 70 mg