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Chile Garlic BBQ Salmon

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Adjust Servings:
1 lime
2 tbsp extra virgin oil
1 freshly minced garlic clove
2 tbsp soy sauce
1 tbsp Asian-style chili sauce
1 tsp crushed red pepper flakes
salt to taste
black pepper to taste
3 pounds whole pink salmon
 2 to 3 green onions

Nutritional information

438 kcal
5.3 g
46.2 g
24. 7 g
738 mg
134 mg

Chile Garlic BBQ Salmon

  • Non Veg
    • 25 mins
    • Serves 4
    • Medium



    Easy to prepare with an incredibly tasty two-minute marinade, this delicious and spicy salmon makes a great lunch meal.With pepper, chilli sauce and red pepper flakes kicking in the zest of spices and the lime bringing in the acidity, the salmon tastes delicious. With a handful of ingredients in your kitchen cabinet and salmon, this dish can be rustled in a few minutes.

    Health Benefits

    Barbecued food is quite healthy as it is since there’s hardly any oil that’s used! The salmon in this dish makes it even healthier!

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    How to make 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.


    • 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.

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