Sweet and Tangy Asian BBQ Salmon dripping with flavor from the most INCREDIBLE glaze but one of the easiest meals to throw together!
It was a cold, rainy El Nino day as dark as dusk when I made and photographed this salmon. But just like its ease and flavor come through for me every time, so did its caramelized beauty through the cloudy diffused light. Seriously, this salmon never lets me down – its a wonder in every way, every time.
Every time I make this Asian BBQ Salmon, I feel giddy that I get to savor a restaurant quality dish in my own home that takes just minutes to whip up. So let’s get giddy…
First, you whip up your marinade that doubles as your delectable glaze in mere minutes by whisking together the dynamic rainbow of flavors of Asian chili sauce, hoisin (like Asian BBQ sauce), ketchup, cider vinegar, brown sugar, soy sauce, ginger and garlic. That is all the prep for this dish. When it comes time to actually “make” dinner, all you do is sizzle away!
Simply cook your salmon on one side until golden, then flip and pour half of your luscious glaze over the salmon to caramelize while the salmon finishes cooking.
That’s it! 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.
- 4 skinless salmon filets (4-6 oz. each)*
- 1 tablespoon toasted sesame oil, divided
- 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
- 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).
- 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.
- 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.
- 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.
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.
**This salmon pairs beautiful with fresh pineapple!
Carlsbad Cravings Original
Never miss a Carlsbad Cravings Creation:
You might also like: