Tender salmon fillets marinated in light soy sauce and finished with a sweet, savoury and spicy chilli garlic glaze. Grilled until the skin is crisp and the salmon is just cooked, this dish pairs well with grilled vegetables.
Prep Time: 1 hour
Cooking Time: 10–12 minutes
Total Time: 1 hour 15 minutes
Serves: 4
Cuisine: Asian
Course: Main Dish
Tags: Salmon Recipes · Chilli Garlic · BBQ Recipes · Grilled Fish
Ingredients
For the Salmon
- 4 salmon fillets, approximately 175g each
- 3 tbsp Lee Kum Kee Premium Light Soy Sauce
For the Glaze
- 2 tbsp Lee Kum Kee Chilli Garlic Sauce
- 2 tsp Lee Kum Kee Premium Oyster Sauce
- 2 tsp sesame dressing
- 2 tsp rice vinegar
To Serve
- Grilled vegetables, of your choice
Method
1. Marinate the salmon
Place the salmon fillets in a glass dish.
Pour over the light soy sauce, making sure the fish is evenly coated.
Cover and leave to marinate for 1 hour.
2. Prepare the glaze
Add the chilli garlic sauce, oyster sauce, sesame dressing and rice vinegar to a small bowl.
Mix well until combined and set aside.
3. Prepare the BBQ
Light the BBQ and allow it to heat up.
If using charcoal, wait until the coals are fully lit and the flames have died down.
Set up the BBQ for indirect cooking.
4. Grill the salmon
Place the salmon fillets skin-side down over indirect heat.
Close the lid and grill for approximately 5–7 minutes, until the skin is crispy and the salmon is almost cooked through.
Carefully flip the salmon and grill for another 1–2 minutes.
Flip the salmon back so it is skin-side down.
5. Add the glaze
Brush the salmon generously with the prepared chilli garlic glaze.
Close the BBQ lid and cook for another 1–2 minutes, allowing the glaze to warm through and coat the fish.
Cooking times can vary depending on the BBQ and the thickness of the salmon fillets, so take care not to overcook the fish.
6. Serve
Remove the salmon from the BBQ.
Brush with a little more glaze if desired.
Serve immediately with a selection of grilled vegetables.
Notes
- For indoor cooking: Heat a grill or grill pan to medium heat and follow the same cooking process.
- Watch the salmon closely: Fillets vary in thickness, so cooking times may need to be adjusted.
- Don't overcook: Remove the salmon as soon as it is cooked through and still moist in the centre.
- Extra glaze: Brush a little more glaze over the salmon just before serving for a stronger chilli garlic flavour.
- Serving suggestion: Pair with grilled peppers, asparagus, courgettes or other vegetables.
