Grilled Salmon With Chili-Lime Sauce
photo by GaylaJ
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
3
ingredients
-
For The Salmon
- 29.58 ml vegetable oil
- 29.58 ml coarsely chopped fresh ginger
- 14.79 ml chopped garlic
- 14.79 ml chopped shallot
- 29.58 ml fish sauce
- 14.79 ml soy sauce
- 14.79 ml sugar
- 566.99 g salmon fillets
-
For The Sauce
- 59.14 ml fish sauce
- 44.37 ml freshly-squeezed lime juice
- 29.58 ml water
- 29.58 ml sugar
- 1.23 ml chili-garlic sauce
- 14.79 ml thinly sliced green onion
directions
- To marinate the fish, combine the oil, ginger, garlic, shallots, fish sauce, soy sauce, and sugar in a medium bowl; stir until sugar is dissolved and everything is mixed well.
- Place the salmon fillets in the bowl and turn to coat with the marinade (or put the salmon in a zip lock bag, add the marinade, squeeze out air, and seal).
- Cover and set aside for 20 to 30 minutes, or cover and refrigerate for up to 1 day.
- To prepare the sauce, combine all ingredients listed for the sauce in a small bowl; stir to dissolve the sugar and mix everything well.
- To cook the fish, build a hot charcoal fire or preheat a gas grill.
- Place the fish carefully on the grill for about 5 minutes on each side, depending on the thickness of the fish and how well you like it done.
- Transfer to a serving platter alongside the Chili-Lime Sauce and serve hot or warm.
- Note: To bake in the oven, preheat oven to 375F and bake for about 15 minutes.
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Reviews
-
I, too, reduced the fish sauce (am watching my sodium intake). And due to inclement weather here in the Great Northwest, I cooked the marinated salmon on a shallow-rimmed, thick cedar plank meant for the kitchen oven (as opposed to the thin-type of cedar plank meant to burn/smoke over an outdoor fire or grill). It was wonderful! I really enjoyed the unique flavor of this dish, and a I can't wait to prepare salmon this way on my charcoal Webber grill for family and friends. Thank you for sharing this outstanding recipe, GaylaJ!
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