Instead of a sweet-and-smoky barbecue sauce, this easy salmon recipe requires creating a highly spiced Asian glaze. If you can’t discover fish sauce, feel free to simply go away it out (although it does add a funkiness we like!). As for the mirin (Japanese candy rice wine), you could substitute dry white wine or rice wine vinegar. You’ll simply want to stir in approximately a teaspoon of sugar to sweeten it a bit. Trust us, this can emerge as your new favored sauce. Beyond grilled salmon, you will need to use it for just about everything—grilled chook, grilled shrimp, or even grilled steak.
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FOR THE ASIAN SPICY BBQ GLAZE
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
- In a large bowl, whisk together hoisin sauce, rice vinegar, soy sauce, mirin, garlic chili paste, ginger, lime juice and zest, and garlic powder.
- 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.
- Top salmon with more glaze, green onions, and sesame seeds to serve.