It’s healthy, it’s flavorful, and it’s done in 10 minutes on the grill. My kind of weeknight dinner. This is my favorite type of salmon–Sockeye. Also known as Red Salmon. It has a firm flesh and delectable flavor. It’s available May – August.
The marinade has all of my favorite Asian flavors; fresh garlic and ginger, soy, rice vinegar, sambal oelek, and hoisin sauce. And when grilled, the results are a smoky, umami lacquered rich tasting salmon–Yum! All you need is a big spatula for flipping and this grilling method is foolproof.
Serve with sauteed bok choy or broccoli and you have the most healthy weeknight dinner.
Weeknight Dinner—Asian Grilled Salmon
Ingredients
Scale
- 1/4 cup canola oil
- 2 Tbls. sesame oil
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup hoisin sauce
- 1 Tbls. Sambal Oelek
- 2 Tbls. Mirin (rice wine)
- 1 Tbls. ketchup
- 2 Tbls. brown sugar
- 2 cloves garlic, minced
- 1 Tbls. ginger, minced
- 1 Tbls. sesame seeds
- 1 bunch green onions, chopped
- 1 16-20 ounce salmon filet
Instructions
- In a medium bowl, whisk together all marinade ingredients.
- Place salmon fillet in a gallon Ziploc bag. Pour marinade over top and let it marinate at least 30 minutes to overnight, turning the bag occasionally. Heat grill to high. Oil the grill rack well.
- Place salmon on the grill, skin side up. Cook for 6 minutes. With a large
spatuala , gently turn the salmon. Use half of the leftover marinade to brush the fish. Cover the grill and cook for 2 minutes. Brush with remaining marinade. Cover and grill 2 minutes more, 10 minutes total. - Sprinkle with sesame seeds. Serve with sauteed bok Choy or broccoli.
Marinated sockeye filet 45 min. I also added more sambal/Thai chili garlic. It was delish!