The hoisin sauce, sherry and soy sauce make a nice counterpoint to the salmon’s richness.
If you don’t have hoisin sauce you can use another purchased barbecue sauce, or regular ketchup. If using ketchup I would add a dash of Worcestershire sauce.
We grill a lot of salmon in the summer and I try to vary the style.
The sauce would work on salmon steaks or another firm-flesh fish: tuna, swordfish, halibut.
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A simple, quickly made barbecue sauce makes this easy grilled salmon a gourmet treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Fish
- Method: Grilling
- Cuisine: American
- 2 salmon fillets, 6oz each (180gr each)
- 1/2 tsp paprika
- 1 tbs soy sauce
- 4 tbs hoisin sauce
- 2 tbs sherry
- 1/2 tsp dry mustard
- 1/2 tsp garlic powder
- For Barbecue Sauce: In small bowl mix all ingredients except salmon and paprika.
- Sprinkle paprika over salmon.
- Put salmon in a grill basket if using barbecue grill or on mesh grill pan if you don’t have a basket.
- Brush fish with part of the barbecue sauce.
- Cook on barbecue grill for 10 – 14 minutes with cover partially closed, basting with the rest of the barbecue sauce towards the end.
- OR put on baking sheet, spoon sauce over and roast in 400 F oven for 15 – 20 minutes, depending on thickness. In both case salmon will be done when it flakes easily; slightly pink in the center is fine.
- Remove from heat and serve, sliding it off the skin if needed.
Grilling times will vary according to thickness of fish.
Keywords: grilled fish, barbecued salmon
You know how little kids go to bed promptly and squeeze their eyes shut on the night before Christmas…. trying to be really, really good so Santa will bring presents?
My dogs are a bit like that on most Friday nights in the summer.
The salmon I buy has the skin on, of course.
We prefer not to eat the skin but mon mari like to leave it on for grilling. The result is extra crispy salmon skin that I slip off the filets before serving.
I leave the skin sitting on a plate on the kitchen counter overnight.
Yes, yes, I know…. I could just give it to the dogs and be done with it, but this way is so much more fun.
They are usually very quiet on Friday nights, but when they hear my footsteps upstairs they know I’m up. By the time I get to the top of the stairs they are twirling and prancing and bouncing off each other, waiting for me.
They don’t do this on the other mornings.
As I come down the stairs they race to the kitchen, look at the salmon skins, then race back to me.
We have to go for our walk first, and then I clean up the dog poo, check on my potager, and so on.
When I finally let them back into the house they race to the kitchen and sit at attention, facing the salmon skins.
We want to prolong the savoring of the treat so I tear the two skins into small pieces. I pick up the plate and, with two 125 lb dogs jumping and nudging me, I walk outside.
They sit, very attentively.
I take a step.
They jump and sit again.
I finally relent and start feeding them bits of salmon skin, admonishing them to not bite off my fingers.
When it’s all gone, they lick the plate, then scour the ground looking for fallen bits.
I go back inside, scrub my fingers, hands and arms, and have my breakfast.
Another weekend off to a good start.