- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 6
Ingredients
- ¼ cup
- soy sauce
- 60 mL
- 2 tbsp
- brown sugar
- 30 mL
- 2 tbsp
- hoisin sauce
- 30 mL
- 2 tsp
- finely chopped garlic
- 10 mL
- 2 tsp
- finely chopped fresh ginger
- 10 mL
- 1 tsp
- rice vinegar
- 5 mL
- 1 tsp
- Sriracha sauce
- 5 mL
- 2 lb
- skin-on Atlantic Salmon fillet
- 1 kg
Method
Step 1
Mix together soy sauce, sugar, hoisin sauce, garlic, ginger, vinegar and Sriracha sauce.
Step 2
Place salmon in glass or ceramic dish, skin-side down. Brush on half the soy marinade. Let stand 10 min.
Step 3
Grill salmon, skin-side down, on well-greased BBQ on high heat, lid closed, for 8 to 10 min., or until salmon is pink and cooked through and marinade chars at edges. Brush with remaining marinade once or twice during grilling. Salmon should reach internal temperature of 70˚C (158˚F).
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/6 of the recipe):
- Calories:
- 230
- Fat:
- 9 g
- Saturated Fat:
- 1 g
- Carbs:
- 7 g
- Sugar:
- 5 g
- Cholesterol:
- 80 mg
- Protein:
- 30 g
- Sodium:
- 770 mg
