Grilled Oriental Salmon Recipes

ASIAN GLAZED SALMON

Steps:

• Combine the Marinade ingredients in a shallow bowl. Add salmon and turn to coat. Cover and marinate for 30 minutes or up to overnight.
• Heat grill/broiler on high. Place the rack 25 cm / 10" from the heat source.
• Place salmon on baking tray (no oil required). Scrape all the excess glaze from the bowl onto the salmon.
• Grill/broil for 7 to 10 minutes, until the top of the salmon is beautifully caramelised. Be careful not to overcook the salmon!
• Serve salmon sprinkled with sesame seeds, scallions/shallots with rice and steamed Asian greens on the side.

ASIAN GRILLED SALMON

Steps:

• Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
• While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
• Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
• Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

GRILLED ASIAN SALMON

Steps:

• In a shallow glass dish, combine sesame oil, soy sauce, ginger and vinegar.
• Add salmon and turn to coat all sides. Refrigerate for 30 to 60 minutes, turning occasionally. Preheat the grill to medium-high heat.
• Lightly oil the grill and place the salmon on the grill. Grill about 5 minutes per side. Test for doneness by placing a knife blade into the center to see if the pink flesh has become opaque.
• Serve warm.

GRILLED ASIAN-GLAZED SALMON AND VEGGIES

Steps:

• Combine ginger, garlic, honey, soy sauce and hoisin sauce in a zip-top bag. Mix ingredients together.
• Lightly score salmon so marinade can be absorbed. Squirt with lemon juice. Place salmon in bag, messaging marinade to coat fish. Marinade for at least 1 hour up to 4 hours.
• In another zip-top bag, combine oil, teriyaki sauce, lemon-pepper and garlic salt. Add vegetables, massaging to coat with marinade. Refrigerate for 1 hour or longer, turning bag occasionally.
• When ready to cook, preheat grill to medium. Spray a grill pan with nonstick cooking spray. Place pan on grill. Remove vegetables from marinade; arrange on half of the pan. Grill until tender, turning frequently, until tender and slightly charred, 15 to 20 minutes.
• Arrange salmon on the hot pan after vegetables have cooked for 10 minutes. Grill salmon until done, about 10 minutes.

ASIAN GRILLED SALMON

Steps:

• Heat grill and brush rack with olive oil to prevent fish from sticking.
• Whisk together the mustard, soy sauce, olive oil and garlic.
• Drizzle about half of the marinade onto the salmon and allow it to sit about 10 minutes.
• Place salmon skin side down on the hot grill; discard the marinade the fish was sitting in.
• Grill salmon approximately 4-5 minutes on each side (or longer as you prefer).
• Transfer the fish to a plate, skin-side down, and spoon the remaining marinade on top.
• Allow fish to rest about 10 minutes.
• Remove the skin and serve.