Best Grilled Salmon With Chinese Barbeque Sauce Recipes

CHINA GRILL BARBECUE SALMON

Steps:

• To make Salmon:.
• Preheat the grill(or broiler). Leave the skin on the salmon, if desired.
• Place the barbecue sauce, vinegar, scallions, and ginger in a blender and mix.
• Start grilling the salmon to the desired doneness(3-6 minutes each side) and baste with barbecue sauce mixture as you are grilling(or broiling). If grilling with skin, grill skin side down until the skin is crispy, then turn over and continue basting with barbecue sauce mixture.
• To make the Vegetables:.
• Take out the hard bottom center of the greens. Slice greens thinly. Heat a saucepan over high heat, add oil and saute cabbage, radicchio, and mushrooms quickly(about 3-4 minutes). They should remain crisp. Before taking the veggies out of the pan, deglaze with the white wine or sake(by adding wine to bottom of pan, stirring and scraping bottom). Add salt and pepper.
• To make the Chinese Mustard Sauce:.
• Put mayonnaise, mustard powder, mustard, vinegar, scallions, and salt and pepper to taste in a blender and mix.
• To Plate:.
• Place the sauteed vegetables in the center of each plate. Place five or six dots of Chinese Mustard Sauce around the veggies. Put the salmon on top of the veggies. Sprinkle the plates with chopped scallions. Enjoy!

GRILLED SALMON WITH CHINESE BBQ SAUCE

Steps:

• Heat a medium size saucepan, over medium heat.
• Add canola oil and saute garlic, ginger, and green onion until fragrant and tender. Add the red pepper flakes. Mix the remaining ingredients in a separate bowl and add to the saucepan. Bring to a low simmer and cook for 10 minutes.
• Preheat grill to medium-high heat.
• Lightly season the salmon steaks with salt and pepper. Oil the grill with vegetable oil. Place the fish down for 4 to 5 minutes. Flip the fish over and brush with the barbecue sauce, continue cooking for another 4 to 5 minutes, until opaque throughout. Divide the baby spinach among 4 plates. Place the salmon steaks on top of the beds of spinach while still very hot. This will make the spinach wilt.

GRILLED SALMON WITH CHINESE BARBECUE SAUCE W/ THE NEELYS

Steps:

• Heat a medium size saucepan, over medium heat. Add canola oil and saute garlic, ginger, and green onion until fragrant and tender.
• Add the red pepper flakes.
• Mix the remaining ingredients in a separate bowl and add to the saucepan.
• Bring to a low simmer and cook for 10 minutes.
• Preheat grill to medium-high heat.
• Lightly season the salmon steaks with salt and pepper.
• Oil the grill with vegetable oil.
• Place the fish down for 4 to 5 minutes.
• Flip the fish over and brush with the barbecue sauce, continue cooking for another 4 to 5 minutes, until opaque throughout.
• Divide the baby spinach among 4 plates.
• Place the salmon steaks on top of the beds of spinach while still very hot. This will make the spinach wilt.

GRILLED SALMON WITH HOISIN SAUCE

Steps:

• 1. Mix together all the seasonings except for the balsamic glaze. Stir together and then brush it on both sides of the salmon.
• 2. Grill salmon, at 350 degrees, 5 to 7 minutes on each side. Depending upon thickness.
• 3. After you plate the salmon, drizzle the balsamic glaze over the top for an even more yummy taste or a squeeze of lime.
• 4. 6/2/14: Just had to make this on my husband's new smoker/grill. Learning what temp. to get it at for the fish. It took a little longer than usual.
• 5. A picture of the hoisin sauce and balsamic glaze.

ASIAN GRILLED SALMON

Steps:

• Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
• While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
• Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
• Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

CHILE GARLIC BBQ SALMON

Steps:

• Prepare outdoor grill for high heat.
• Trim the tail and fins off of the salmon. Make several shallow cuts across the salmon's skin. Place salmon on 3 large, slightly overlapping sheets of aluminum foil.
• In a bowl, stir together soy sauce, chile sauce, ginger, and garlic. Mix in lime juice, lime zest, and brown sugar. Spoon sauce over the salmon.
• Fold the foil over the salmon, and crimp the edges to seal.
• If using hot coals, move them to one side of the grill. Place the fish on the side of the grill that does not have coals directly underneath it, and close the lid. If using a gas grill, place the fish on one side, and turn off the flames directly underneath it; close the lid. Cook for 25 to 30 minutes. Remove to a serving platter, and pour any juices that may have collected in the foil over the top of the fish. Sprinkle with green onions.