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Asian Salmon

Asian Salmon

This is one of my favorite ways to prepare fresh Salmon, bar none! Loaded with complex and complimentary flavors yet doesn’t overwhelm the fish – especially wild-caught Salmon. I usually serve this over aromatic rice and simply sautéed veggies. It also works great with noodles.

Wine Pairing: This is a great recipe to bend the rules – try a lighter bodied Pinot Noir like Pali Huntington (750ml) $17.99 that will really complement the spices. For white, I suggest a rich, exotic Viognier such as d’Arenberg’s The Hermit Crab (750ml) $14.99 from McLaren Vale, Australia.

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Salmon Ingredients:

  • 1/4 cup olive oil
  • 2 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • 2 Tbsp sesame oil
  • 2 Tbsp brown sugar
  • 2 cloves garlic, pressed
  • 1 Tbsp grated fresh ginger
  • 1 Tbsp sesame seeds (or to your preference)
  • 4 green onions, thinly sliced
  • 4 salmon filets

Honey Ginger Glaze Ingredients:

  • 2 Tbsp honey
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp Siracha, or more, to taste
  • 1/2 tsp grated fresh ginger
  • 1/2 tsp sesame seeds


  1. While salmon is marinating, use real wood lump charcoal and brush the grilling rack with oil to keep the salmon from sticking.
  2. Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in.
  3. Grill for 4 to 5 minutes, depending on the thickness of the fish.
  4. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw the center, but don’t worry; it will keep cooking as it sits.
  5. Transfer the fish to a flat plate, skin side down and spoon the reserved marinade on top.
  6. Allow the fish to rest for 10 minutes.
  7. Remove the skin and serve warm with Basmati or Jasmine rice at room temperature with a melange of fresh greens with a light olive oil – balsamic vinegar and lemon.

This recipe is courtesy of Barefoot Contessa Parties! All Rights Reserved

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