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