Sweet chili glazed salmon on the BBQ

  • Preparation 10 min
  • Refrigeration 1 h
  • Cooking 12 to 15 min
  • Servings 4 to 6
  • Freezing I do not suggest

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Salmon

  • 4 salmon fillets, about 200 to 250 g each

Marinade

  • ½ cup (125 ml) sweet chili sauce
  • 2 tbsp (30 ml) reduced-sodium soy sauce
  • 2 tbsp (30 ml) vegetable oil
  • 1 tbsp (15 ml) fish sauce
  • 1 tbsp (15 ml) fresh ginger, grated
  • 1 tsp (5 ml) sriracha (optional)
  • ½ tsp (2.5 ml) sesame oil
  • 2 garlic cloves, finely minced
  • Juice and zest of 1 lime

Garnish

  • ¼ cup (60 ml) peanuts, chopped
  • 2 green onions, thinly sliced

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Preparation

  • In a small bowl, whisk together the sweet chili sauce, soy sauce, vegetable oil, fish sauce, ginger, sriracha, sesame oil, garlic, and lime juice and zest. Divide the marinade equally into two separate bowls.
  • Place the salmon fillets in a dish and brush them with the first half of the marinade. Cover and refrigerate for 1 hour. Keep the second half separately in the refrigerator. This is the one you’ll use for basting during cooking.
  • Preheat the BBQ to maximum heat. Place a baking sheet directly on the grates and let it heat up for 2 minutes.
  • Place the salmon fillets on the baking sheet, skin side down. Discard the marinade that was used to marinate the raw fish.
  • Close the lid and cook for 12 to 15 minutes, basting the salmon 2 or 3 times with the reserved marinade during cooking, until the internal temperature reaches 135 °F (57 °C) and the top is nicely caramelized. Watch the heat: the chili sauce contains sugar and caramelizes quickly. Lower the intensity if it colours too fast.
  • Remove the salmon (the temperature will climb to 145 °F during resting), garnish with peanuts and green onions, then serve immediately.