clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Weeknight Dinner—Asian Grilled Salmon

  • Author: Tonja Engen


  • 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


  1. In a medium bowl, whisk together all marinade ingredients.
  2. 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.
  3. 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.
  4. Sprinkle with sesame seeds. Serve with sauteed bok Choy or broccoli.