Grilled Salmon with Asian Flavours

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 sweet, spicy, sour and salty – common in many Asian cuisines – is just perfect. 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.

Asian flavourings including hot-salty-sour-sweet are a perfect match for tender salmon fillets. Grill them up on a bed of lettuce leaves and they won't dry out!

Asian flavourings including hot-salty-sour-sweet are a perfect match for tender salmon fillets. Grill them up on a bed of lettuce leaves and they won’t dry out!

Ingredients

  • 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

Method

  • 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.
A bed of lettuce leaves insulates the salmon perfectly as it is on the grill.

A bed of lettuce leaves insulates the salmon perfectly – place it on the lettuce before you slide it on 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.

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About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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