Asian BBQ Grilled Salmon

Instead of a sweet-and-smoky barbecue sauce, this easy salmon recipe calls for making a spicy glaze filled with soy, rice vinegar and hoisin. If you can't find fish sauce, feel free to just leave it out (though it does add a funkiness we love!). As for the mirin (Japanese sweet rice wine), you can substitute dry white wine or rice wine vinegar. You'll just want to stir in about a teaspoon of sugar to sweeten it a bit. Trust us, this will become your new favorite sauce. Beyond grilled salmon, you'll want to use it for just about everything—grilled chicken, grilled shrimp, or even grilled steak. 

In terms of salmon we used salmon fillets but you could also use things like salmon steaks or even salmon collars if you can find them. Both are fantastic for grilling and show off a different cut of the fish you might not as see as often. Whatever you do make sure you use skin on fish. The high heat of the grill will crisp up the fish skin, providing texture and a bit of some salty goodness.

To make sure your salmon is cooked to a perfect medium, use a probe thermometer to check that thickest part of your filet is between 125ºF and 130ºF. For salmon that is thoroughly cooked all the way through you'll be looking for something more like 140ºF.

For serving for some reason we just love the combination of salmon and asparagus. And there's no reason to go into the kitchen to whip it up you can grill asparagus right along side your salmon. If you're looking for something a little starchier, give these hearty grilled potato wedges a try.

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