Instead of a sweet and smoky barbecue sauce, this easy salmon recipe calls for making a spicy Asian glaze. If you can’t find fish sauce, feel free to just leave it out. (Though it does at a funkiness we love!) As for the mirin (Japanese sweet rice wine), you can substitute dry white wine or or rice wine vinegar.
You’ll just want to stir in about a teaspoon of sugar to sweeten it a bit more. Trust us, it will become your new favorite sauce. Beyond this grilled salmon, you’ll want to use it for just about everything else—grilled chicken, grilled shrimp, or even grilled steak.
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- 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
- 4 (4-oz.) skin-on salmon fillets
- Vegetable oil, for brushing
- Thinly sliced green onions, for garnish
- Sesame seeds, for garnish
- Make Asian bbq sauce: 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.