Asian-inspired grilled salmon

A quick, healthy meal!

Grilling is such an easy way to prepare fish. Not only is it super speedy, since fish cooks very quickly over high heat, it’s also healthy and flavourful. Salmon’s mild flavour lends itself to all kinds of seasonings and I find a mix of hot, salty, sour and sweet – common in many Asian cuisines – is just perfect. Check out the method below for a great way to grill salmon so it doesn’t dry out! Serve this with grilled asparagus or zucchini slices and herbed potatoes and you’ve got a delicious meal that doesn’t take long to prepare.


  • 4 salmon fillets
  • 1/4 cup (60 mL) brown sugar
  • 2 tablespoons (30 mL) freshly squeezed lime juice
  • 1 teaspoon (5 mL) freshly ground black pepper
  • 1/2 teaspoon (2.5 mL) chili paste (or more, if you like more heat)
  • 1/4 cup (60 mL) soy sauce (or tamari, for a gluten free version)
  • 2 tablespoons (30 mL) olive oil
  • 1 tablespoon (15 mL) sesame oil
  • 2 tablespoons (30 mL) water
  • 1 tablespoon (15 mL) freshly minced garlic
  • 4 – 6 large lettuce leaves
  • lime wedges, for garnish


  • Combine the brown sugar, lime juice, pepper, chili paste, soy sauce, olive oil, sesame oil, water and garlic.
  • Put the fish in a non-reactive dish or ziplock bag and drizzle the marinade over top.
  • Refrigerate, covered (or sealed, if using a bag) for one to two hours.
  • To cook, preheat your barbeque to medium-high.
  • Lay the fish out (skin side down, if it is not skinless) on the lettuce leaves (try to have a double thickness of lettuce but make sure the salmon is not hanging over the edge of the lettuce). The lettuce will insulate the salmon from the intense heat of the grill.

  • Slide the leaves and fish onto the preheated grill. Drizzle a lit bit of the marinade over the fish.
  • While the fish cooks, boil up the remaining marinade for 5 minutes so it can be used as a glaze.
  • Close the lid of your barbeque and let the salmon cook for 15 – 20 minutes, until the fish flakes easily when tested with a fork and it has reached an internal temperature of 140F.
  • Glaze the fish with the reduced marinade then carefully flip the fish over directly onto the grates to give the top a quick sear (1 – 2 minutes).
  • Remove from the grill and serve immediately, garnished with lime wedges.

Serves 4.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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