Barbecue Grilled Salmon is an easy, flavorful way to cook fish. In this way, you can grill any kind of fish.
It’s best to cook grill fish with skin. The skin helps hold your fish together and prevent sticking on the grill.
Before you cook Barbecue Grilled Salmon, pat the salmon dry and season it with kosher salt and freshly ground pepper. Then place it on an oiled grill that has been preheated to medium-high.
For fillets, put the salmon down skinless side. And here’s the hardest part – don’t touch it. Let the grill do the work.
The salmon will release itself from the grill when it’s ready. Use a flat spatula to turn the salmon over. Get under it and flip to finish the cooking.
A one-inch thick piece of fish will cook in about 6 to 10 minutes: 6 minutes and it will be slightly pink in the middle; 10 minutes and it will be cooked through.
Serve fish up with some lemon.
Barbecue Grilled Salmon
Asian style barbecue grilled salmon can be easily cooked on the barbecue on a warm summer’s evening.
- 4 4 ounce salmon (fillets with the skins on)
- 1/2 tsp fresh ginger (minced)
- 1 half lime (zest and juice)
- 1 tbsp <p>garlic </p> (minced)
- 1/2 tsp chili paste
- 2 tbsp mirin
- 2 tbsp soy sauce
- 4 tbsp rice vinegar
- 2 tbsp vegetable oil
- 2 tbsp green onion (sliced)
- 1 tbsp sesame seeds
First make the barbecue sauce. Mix together the ginger, lime, garlic, chili paste, mirin, soy sauce and rice vinegar.
Brush your grill with the vegetable oil and put on the salmon fillets, skin-side down. Grill for 5 minutes and then turn over.
Put some of the barbecue sauce on top of the fillets and grill for another 3 minutes.
Remove the salmon fillets from the grill and pour over the rest of the barbecue sauce.
Sprinkle over the green onion slices and sesame seeds. This goes well with jacket potatoes also cooked on the barbecue.