Sweet and Tangy Asian BBQ Salmon dripping with flavor from the most INCREDIBLE glaze but one of the easiest meals to throw together!
It was a cold, rainy El Nino day as dark as dusk when I made and photographed this salmon. But just like its ease and flavor come through for me every time, so did its caramelized beauty through the cloudy diffused light. Seriously, this salmon never lets me down – its a wonder in every way, every time.
Every time I make this Asian BBQ Salmon, I feel giddy that I get to savor a restaurant quality dish in my own home that takes just minutes to whip up. So let’s get giddy…
First, you whip up your marinade that doubles as your delectable glaze in mere minutes by whisking together the dynamic rainbow of flavors of Asian chili sauce, hoisin (like Asian BBQ sauce), ketchup, cider vinegar, brown sugar, soy sauce, ginger and garlic. That is all the prep for this dish. When it comes time to actually “make” dinner, all you do is sizzle away!
Simply cook your salmon on one side until golden, then flip and pour half of your luscious glaze over the salmon to caramelize while the salmon finishes cooking.
That’s it! Now, just when you didn’t think the tender, flavor effusive salmon could get any better, drizzle with your leftover sweet and tangy Asian BBQ glaze.
Giddy.
Looking for more Salmon Recipes?
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- Lemon Garlic Butter Salmon with Crispy Panko and Broccoli
- Sheet Pan Cashew Honey Soy Salmon
- Sweet and Spicy Asian Salmon with Blueberry Pineapple Salsa
| Prep Time | 5 minutes |
| Cook Time | 9 minutes |
| Servings | servings |
- 4 skinless salmon filets , 4-6 oz. each*
- 1 tablespoon toasted sesame oil, divided
- 2 tablespoons Asian sweet chili sauce (like Mae Ploy)
- 3 tablespoons ketchup
- 3 tablespoons quality hoisin sauce (like Lee Kum Kee or Kikkoman)
- 2 tablespoons cider vinegar
- 2 tablespoons brown sugar
- 2 tablespoon soy sauce
- 2 teaspoons freshly grated ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sriracha
Ingredients
Marinade/Glaze
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- Whisk together all of the marinade/glaze ingredients plus 2 teaspoon sesame oil. Add 1/3 cup of marinade to a freezer bag with salmon. Refrigerate the rest separately. Marinate salmon for one hour up to overnight (longer the better).
- SKILLET DIRECTIONS: When ready to cook, let salmon sit at room temperature for 10 minutes. Separate reserved glaze in half. You will use half while cooking salmon and the other half after salmon has cooked.
- Heat 1 teaspoon sesame oil in a 12-inch nonstick skillet over medium high heat until very hot. Add salmon and turn heat down to medium and sear until side is browned, about 4 minutes.
- Flip salmon over and spoon half of the remaining Glaze over salmon. Cook an additional 4-7 minutes depending on thickness and desired doneness (or until salmon reaches an internal temperature of 135° for medium). Spoon desired amount of remaining Glaze over individual servings and season with freshly cracked salt and pepper. Note the Glaze is very strong so you will want to taste before adding too much more Glaze.
- GRILL DIRECTIONS: When ready to cook, let salmon sit at room temperature for 10 minutes. Lightly grease grill and heat grill to medium heat. Pat salmon dry. Grill, uncovered, for 4 to 6 minutes per 1/2-inch thickness or until fish begins to flake when tested with a fork, flipping once halfway through grilling. When done, remove from grill and brush with Glaze and season with freshly cracked salt and pepper.
*You don't have to worry too much about the size of your filets and can even only cook 2 filets, because you spoon desired amount of Glaze on the filets at the end.
**This salmon pairs beautiful with fresh pineapple!
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Marisa Franca @ All Our Way says
Oh YUM!! It sounds delicious and I can’t wait to make it. We usually prepare it with a soy glaze but you go further. It sounds so delicious and I love the touch of pineapple over rice. Great recipe, Jen!! Have a great day!
Jen says
Thank you so much Marisa! I love the combination of flavors in the glaze and hope you do too! And yes, LOVE it with pineapple – I could eat salmon and pineapple for every meal 🙂 I hope you have a great day too!
Dorothy Dunton says
Hi Jen! I am salivating looking at these photos! I am craving seafood lately and this sounds wonderful! Your dishes always look perfect! You are such an inspiration in so many ways! 🙂
Jen says
You are the nicest Dorothy, thank you! I hope you are able to make this soon and it can satisfy your craving 🙂
Melissa says
I love salmon because it cooks up SO quickly! And I bet my kids would even eat this because of the sweet sauce over the top! I would definitely eat it 🙂
Jen says
Me too! Cooks up so quickly and is so tender! I bet your kids would love this sauce too – and hopefully this salmon 🙂
Mimi says
I made this for dinner tonight on the grill, with asparagus and wild rice. Everyone loved it! All that was said during thr whole meal was, “wow!” and “hmmmm!”. Thank you for a great recipe!
Jen says
Your comment made my day Mimi, thank you! I am thrilled everyone loved it so much, and your whole meal sounds divine!
Janet A. says
Is there any substitute for the Asian Sweet Chili Sauce?
Jen says
Hi Janet! There really isn’t a good substitution as it has such a complex flavor profile unless you want to look up recipes to make your own. Sorry!
Nicki says
This was absolutely delicious! I made this for my 12 year old son and husband who is not a salmon lover and my 2 year old and they all loved it. I went out in the cold and bbq’d my salmon because i was feeling the winter blues and it was worth it. That sauce would be delicious on a boot. Thanks!
Jen says
Thank you Nicki, I’m so happy this was a hit with the entire family – thank you! I love that you actually barbecued your salmon in the cold – now that is dedication! Thank you so much for taking the time to comment! xo