If you can’t find fish sauce, feel free to just leave it out (though it does add a funkiness we love! ), and you can replace the mirin (Japanese sweet rice wine) with dry white wine or rice wine vinegar; you’ll just want to stir in about a teaspoon of sugar to sweeten it up a bit. This simple salmon recipe calls for making a spicy glaze filled with soy, rice vinegar, and hoisin.
Whatever you do, make sure to use skin-on fish because the high heat of the grill will crisp up the fish skin, providing texture and a little bit of salty goodness. 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 often see.
Use a probe thermometer to check that the thickest part of your salmon filet is between 125°F and 130°F to ensure that it is cooked to the ideal medium-rare temperature. For salmon that is thoroughly cooked through, you’ll be looking for something closer to 140°F.
If you’re looking for something a little starchier, try these hearty grilled potato wedges. For some reason, we just love the combination of salmon and asparagus. And there’s no need to go into the kitchen to make it; you can grill asparagus right along with your salmon.
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- Preheat grill to medium-high (400° F / 204° C).
- Brush the salmon filets with a little oil and season liberally with Kosher salt and freshly ground pepper.
- Place salmon skin-side down onto the grill over direct heat and cook for about 4 to 5 minutes with the lid closed.
How to Grill Salmon Steaks and Fillets | Food Network
Asian BBQ Grilled Salmon 🔗
This BBQ Grilled Salmon is the best summer dish. The spicy Asian glaze will be your new favorite sauce. Use it on grilled chicken, shrimp, and even steak!
- 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.
How do you cook salmon on a BBQ grill?
Grill salmon skin-side up for 6 to 8 minutes, then carefully flip it over and cook for another 6 to 8 minutes, or until the salmon is just cooked through and flakes easily. Brush the grill with oil to prevent sticking.
Can I grill salmon directly on grill?
The salmon will be medium-rare when an instant read thermometer inserted into the thickest portion reads 120 degrees F. Let it rest for a few minutes before serving to allow for some carryover cooking. Salmon cooks quickly on the grill (typically no more than 12 minutes total), so don’t walk away or get distracted.
How do you keep salmon moist on the grill?
After your grill has heated through completely, place salmon fillets directly on the grill, skin side down, and close the grill. Grill the fillets for 6 minutes, then flip them over and grill for another 2 minutes skin-side up.