Asian Grilled Salmon Recipe: A Delightful Dish with Soy Sauce and Ginger Flavours

Asian Grilled Salmon is a delightful dish that combines the rich flavours of soy sauce, ginger, and curry. This recipe uses salmon, a fish that pairs well with these Asian-inspired ingredients. The marinade infuses the salmon with a perfect balance of sweet and spicy notes, making it a favourite for many.

• ⅓ cup soy sauce
• 3 tbsp rice wine vinegar
• 1 tbsp red pepper flakes
• 2 tsp curry powder
• 1 tbsp minced ginger
• 5 cloves garlic, minced
• ¼ cup olive oil
• 2 tbsp dark brown sugar
• 2 tsp freshly ground black pepper
• 1½ tbsp curry paste
• 4 salmon fillets (24 ounces / 680 g), skin on, pin bones removed
• 2 tbsp basil, chiffonade
• ¼ cup chopped fresh cilantro

• Kettle-style charcoal grill
• Blender or food processor
• Gallon-size zip-top plastic bag
• Kitchen towel tied into a roll with kitchen twine and soaked in vegetable oil
• Aluminium foil
• Chimney starter
• Natural chunk or hardwood lump charcoal

Procedure

1. Purée all ingredients except salmon and fresh herbs in a blender until smooth. Pour into a plastic bag and add salmon; toss to coat. Seal, getting as much air out as possible, and refrigerate for up to 4 hours.
2. After marinating, preheat 4.5 lbs (2 kg) charcoal in the chimney. Disperse evenly around the bottom of the grill and reapply the grate.
3. While charcoal heats, remove salmon from marinade. Discard remaining marinade. Let sit at room temperature until coals have heated.
4. Once the grate is hot, quickly swab the grate with the towel. Add salmon to the hottest part, skin side up, and cook for 3–5 minutes per side for medium, rotating 90 degrees halfway to get grill marks.
5. Remove to a plate and cover tightly with aluminium foil. Let rest for 5 minutes.
6. Move salmon to warmed individual plates, sprinkle with chopped herbs, and garnish with citrus wedges if desired. Serve immediately.

Nutritional Values