Ingredients
4 tbsp. hoisin sauce
2 tbsp. rice vinegar
2 tbsp. low-sodium soy sauce
2 tbsp. mirin
1/2 tsp. garlic chili paste
1 tbsp. minced fresh ginger
Zest and juice of 1/2 a lime
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
Preparation
Step 1In a large bowl, whisk together hoisin sauce, rice vinegar, soy sauce, mirin, garlic chili paste, ginger, lime juice and zest, and garlic powder.Step 2Preheat 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.
In terms of salmon we used salmon fillets but you could also use things like salmon steaks or even salmon collars if you can find them. Both are fantastic for grilling and show off a different cut of the fish you might not as see as often. Whatever you do make sure you use skin on fish. The high heat of the grill will crisp up the fish skin, providing texture and a bit of some salty goodness. To make sure your salmon is cooked to a perfect medium, use a probe thermometer to check that thickest part of your filet is between 125ºF and 130ºF. For salmon that is thoroughly cooked all the way through you’ll be looking for something more like 140ºF. For serving for some reason we just love the combination of salmon and asparagus. And there’s no reason to go into the kitchen to whip it up you can grill asparagus right along side your salmon. If you’re looking for something a little starchier, give these hearty grilled potato wedges a try. Have you made this recipe? Yes? YAY! We love you! Please rate it below and let us know how you liked it.
