Best 9 Grilled Salmon With Chinese Barbeque Sauce Recipes

GRILLED SALMON WITH BBQ SAUCE

Steps:

• Mix all the ingredients listed above (except salmon) in a medium-sized bowl.
• Preheat your grill to medium heat.
• Use a brush to apply a thick coating of the bbq sauce to each salmon filet. Note: Be sure to check your salmon if you use a brush with bristles. Sometimes the bristles come out and you end up with bristles in your meal. I hate it when I find bristles in my food! Use a silicone basting brush as opposed to one with bristles to avoid this problem.
• Place a sheet of aluminum foil over the grill grate then add the filets to the grill. Close the grill cover.
• Cook salmon on your grill at medium heat for approximately 12 to 15 minutes. For food safety purposes, make sure you grill the salmon to an internal temperature of 145 F.
• Remove the filets when they flake easily with a fork.

GRILLED SALMON WITH CHINESE BBQ SAUCE

Steps:

• Heat a medium size saucepan, over medium heat.
• Add canola oil and saute garlic, ginger, and green onion until fragrant and tender. Add the red pepper flakes. Mix the remaining ingredients in a separate bowl and add to the saucepan. Bring to a low simmer and cook for 10 minutes.
• Preheat grill to medium-high heat.
• Lightly season the salmon steaks with salt and pepper. Oil the grill with vegetable oil. Place the fish down for 4 to 5 minutes. Flip the fish over and brush with the barbecue sauce, continue cooking for another 4 to 5 minutes, until opaque throughout. Divide the baby spinach among 4 plates. Place the salmon steaks on top of the beds of spinach while still very hot. This will make the spinach wilt.

GRILLED SALMON WITH CHINESE BARBECUE SAUCE W/ THE NEELYS

Steps:

• Heat a medium size saucepan, over medium heat. Add canola oil and saute garlic, ginger, and green onion until fragrant and tender.
• Add the red pepper flakes.
• Mix the remaining ingredients in a separate bowl and add to the saucepan.
• Bring to a low simmer and cook for 10 minutes.
• Preheat grill to medium-high heat.
• Lightly season the salmon steaks with salt and pepper.
• Oil the grill with vegetable oil.
• Place the fish down for 4 to 5 minutes.
• Flip the fish over and brush with the barbecue sauce, continue cooking for another 4 to 5 minutes, until opaque throughout.
• Divide the baby spinach among 4 plates.
• Place the salmon steaks on top of the beds of spinach while still very hot. This will make the spinach wilt.

ASIAN GRILLED SALMON

Steps:

• Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
• While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
• Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
• Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

CHINA GRILL BARBECUE SALMON

Steps:

• To make Salmon:.
• Preheat the grill(or broiler). Leave the skin on the salmon, if desired.
• Place the barbecue sauce, vinegar, scallions, and ginger in a blender and mix.
• Start grilling the salmon to the desired doneness(3-6 minutes each side) and baste with barbecue sauce mixture as you are grilling(or broiling). If grilling with skin, grill skin side down until the skin is crispy, then turn over and continue basting with barbecue sauce mixture.
• To make the Vegetables:.
• Take out the hard bottom center of the greens. Slice greens thinly. Heat a saucepan over high heat, add oil and saute cabbage, radicchio, and mushrooms quickly(about 3-4 minutes). They should remain crisp. Before taking the veggies out of the pan, deglaze with the white wine or sake(by adding wine to bottom of pan, stirring and scraping bottom). Add salt and pepper.
• To make the Chinese Mustard Sauce:.
• Put mayonnaise, mustard powder, mustard, vinegar, scallions, and salt and pepper to taste in a blender and mix.
• To Plate:.
• Place the sauteed vegetables in the center of each plate. Place five or six dots of Chinese Mustard Sauce around the veggies. Put the salmon on top of the veggies. Sprinkle the plates with chopped scallions. Enjoy!

POACHED SALMON WITH DILL SAUCE

Steps:

• In a large nonstick skillet, combine the water, wine, onion and celery. Bring to a boil. Reduce heat; add salmon and poach, uncovered, for 5-10 minutes or until fish is firm and flakes easily with a fork., Meanwhile, in a small bowl, combine the sauce ingredients. Serve with salmon.

GRILLED SALMON I

Steps:

• Season salmon fillets with lemon pepper, garlic powder, and salt.
• In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
• Preheat grill for medium heat.
• Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

GRILLED BARBECUED SALMON

Steps:

• In a small bowl, combine the first six ingredients; set aside 1/4 cup for serving. , Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill salmon, covered, over hot heat or broil 3-4 in. from the heat for 5-10 minutes or until fish flakes easily with a fork, basting occasionally with barbecue sauce mixture., Top with reserved sauce; sprinkle with cilantro.

GRILLED SALMON WITH HOISIN SAUCE

Steps:

• 1. Mix together all the seasonings except for the balsamic glaze. Stir together and then brush it on both sides of the salmon.
• 2. Grill salmon, at 350 degrees, 5 to 7 minutes on each side. Depending upon thickness.
• 3. After you plate the salmon, drizzle the balsamic glaze over the top for an even more yummy taste or a squeeze of lime.
• 4. 6/2/14: Just had to make this on my husband's new smoker/grill. Learning what temp. to get it at for the fish. It took a little longer than usual.
• 5. A picture of the hoisin sauce and balsamic glaze.