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Chile Garlic BBQ Salmon

Chile Garlic BBQ Salmon

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
JAYDA

JAYDA

Salmon with a spicy Asian-style twist.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 438 kcal
  • 22%
  • Fat:
  • 24.7 g
  • 38%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 46.2 g
  • 92%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 738 mg
  • 30%

Based on a 2,000 calorie diet

Directions

  1. Prepare outdoor grill for high heat.
  2. Trim the tail and fins off of the salmon. Make several shallow cuts across the salmon's skin. Place salmon on 3 large, slightly overlapping sheets of aluminum foil.
  3. In a bowl, stir together soy sauce, chile sauce, ginger, and garlic. Mix in lime juice, lime zest, and brown sugar. Spoon sauce over the salmon.
  4. Fold the foil over the salmon, and crimp the edges to seal.
  5. If using hot coals, move them to one side of the grill. Place the fish on the side of the grill that does not have coals directly underneath it, and close the lid. If using a gas grill, place the fish on one side, and turn off the flames directly underneath it; close the lid. Cook for 25 to 30 minutes. Remove to a serving platter, and pour any juices that may have collected in the foil over the top of the fish. Sprinkle with green onions.
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Reviews

TERRALYNN
186

TERRALYNN

8/25/2006

This recipe is fabulous! I cooked it in foil in the oven at 425 for 20 minutes and threw in slices of red pepper too, which were amazing with the sauce. I will make this again and again!

Christine M
125

Christine M

11/30/2007

I loved this, and I am very picky about salmon recipes. Like other reviewers, I thought the flavors would overpower the salmon, but the marinade really wasn't too strong at all! I used a 1 lb. salmon filet cut into 2" chunks but kept the other quantities the same, wrapped in foil and baked in the oven for about a half hour. The only thing I would do differently next time is use lite soy sauce (personal preference) and if baking like I did this time I would open the foil for the last 5 minutes to let the sauce carmelize a bit. Will definitely try this with a whole salmon some day as the recipe states!

CHEFANDERSEN
81

CHEFANDERSEN

10/13/2007

Living in the Pacific NW, I don't like to add anything too fancy to salmon....my husband was worried that this dish would cover up the flavor of the salmon..and amazingly it enhanced the flavor of the salmon. This is a regular salmon dish in our family now...don't hesitate to try it if you love the real salmon flavor...this did NOT cover it up

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