This is a simple summer Salmon dish that I cook on my BBQ hot plate. It is super easy, yet very satisfying with a delicious sour cream and Dill Sauce.
Salmon Fillets with Asian BBQ Glaze
Chargrilled salmon fillets are topped with a homemade hoisin and BBQ glaze, for a sweet and tangy flavor. Sprinkled with sesame seeds and green onions, this dish looks as good as it tastes.
Hot of the grill, the salmon is beautifully glazed and garnished with green onions. The sauce is packed with a lot of umami (savory) flavor. Serve this dish with a side of steamed rice or vegetables to catch all of the extra sauce.
Use a smoky lump charcoal to add additional flavor to this dish. For the best flavor and texture, choose fresh salmon.
2 tablespoons canola oil
2 shallots, finely chopped
1 cup BBQ sauce
1/4 cup hoisin sauce
2 tablespoons honey
1 teaspoon soy sauce
1 teaspoon fish sauce
2 tablespoons black or white sesame seeds, toasted
salt and pepper, to taste
4 salmon fillets
2 tablespoons sliced green onions (spring onions)
B&B Hardwood Lump Charcoal
Add oil and shallots to a saucepan over medium heat. Cook until softened.
Pour in BBQ sauce, hoisin, honey, soy sauce, fish sauce, and toasted sesame seeds. Stir sauce occasionally for 5 minutes as it cooks. Remove from the heat and season with salt and pepper.
Preheat a grill with lump charcoal. Once glowing, distribute the salmon evenly onto the preheated grate.
Brush salmon steaks on both sides with oil, then season with salt and pepper.
With the grill grate placed close to the coals for high heat, add the salmon and grill on both sides, brushing with the hoisin-BBQ sauce every minute or so. Cook until golden brown and slightly charred.
Remove from the grill and brush on the remaining sauce. Plate the salmon steaks and garnish with minced green onions.