Chile Garlic BBQ Salmon

• Rinse the salmon in cold water and pat dry. Trim off the tails and fins.
• Make a few shallow cuts through the salmon skin.
• Use a micro plane to zest the lime in a small mixing bowl. Juice the lime and add it to the mixing bowl.
• Add the olive oil, minced garlic, soy sauce, chili sauce, salt, and pepper.
• Whisk thoroughly.
• Lay the salmon in a medium-sized dish and pour the marinade over the fish.
• Using a spoon, thoroughly coat the marinade.
• Cover the salmon with an airtight lid and refrigerate for 30 to 40 minutes.
• Preheat the barbecue grill over medium-high heat until it’s hot.
• Use a heat-resistant pastry brush to brush olive oil over the grill grates.
• Remove the fish from the refrigerator and place it on the hot barbecue grill.
• Cook each side of the salmon for 5 to 7 minutes until it has lightened in color.
• Use a spatula to flip the fish over on the grill.
• Cook for additional 5 to 7 minutes until the fish is properly cooked.
• Remove the salmon from the grill and transfer it to a serving dish/plate.
• Garnish with chopped onions and sprinkle over some salt and red pepper flakes.

Trivia

• Salmon is a major Canadian cuisine, especially the smoked salmons.
• Salmons can change their colors over the course of their lives – juvenile salmons are light colored while adult salmons are silvery blue. When it’s time for them to spawn, their bodies turn red while their heads green.
• The word “Barbecue” was first used in the English language in 1697 by the British buccaneer William Dampier.