INGREDIENTS
FOR THE ASIAN SPICY BBQ GLAZE
4 tbsp. hoisin sauce
2 tbsp. rice vinegar
2 tbsp. low-sodium soy sauce
2 tbsp. mirin
1/2 tsp. garlic chili paste
1 tbsp. minced fresh ginger
Zest and juice of 1/2 a lime
1/2 tsp. garlic powder
Vegetable oil, for brushing
4 (4-oz.) skin-on salmon fillets
Thinly sliced green onions, for garnish
Sesame seeds, for garnish
DIRECTIONS
In a large bowl, whisk together hoisin sauce, rice vinegar, soy sauce, mirin, garlic chili paste, ginger, lime juice and zest, and garlic powder.
Preheat grill on high and brush with oil. Place salmon fillets directly on grill, skin side down, and cook, 5 minutes. Using a heavy-duty spatula, carefully flip salmon and brush with barbecue sauce. Cook another 2 to 3 minutes or until cooked through.
Top salmon with more glaze, green onions, and sesame seeds to serve.
