Chile Garlic BBQ Salmon
Salmon with a spicy Asian-style twist.
Salmon with a spicy Asian-style twist.
Pretty good!!! Made this for dinner last night. Prep couldn't be any easier! I like the fact that the marinade is made with ingredients I usually have on had (with the exception of chile sauce - I had to buy Sriracha since I didn't have it readily available). Instead of purchasing a whole 1.5 lb. salmon (I halved the recipe for my bf and I), I purchased two large filets which were about .5 lb. each. I made exactly half the marinade (i.e. enough for 3 servings / 1.5 lbs. fish). I added the white portions of my green onions to the marinade, but saved the green parts for garnish as directed. Instead of grilling, I sealed each filet in a double thickness of aluminum foil and baked, closed for 20 minutes and then slightly opened for an additional 5 minutes. Served atop porcini mushroom risotto with a side of sweet potatoes and fresh cracked wheat french baugette purchased at my Italian bakery. While I liked this (and it's healthy to boot!), I didn't think it was flavorful enough to make again. Perhaps marinating for longer than 30 minutes (as I did) would do the trick??? I think this could use a little kick as well... red pepper flakes or a very spicy chile sauce (and more of it) perhaps??? Thanks for sharing :)Read More
This recipe is fabulous! I cooked it in foil in the oven at 425 for 20 minutes and threw in slices of red pepper too, which were amazing with the sauce. I will make this again and again!
I loved this, and I am very picky about salmon recipes. Like other reviewers, I thought the flavors would overpower the salmon, but the marinade really wasn't too strong at all! I used a 1 lb. salmon filet cut into 2" chunks but kept the other quantities the same, wrapped in foil and baked in the oven for about a half hour. The only thing I would do differently next time is use lite soy sauce (personal preference) and if baking like I did this time I would open the foil for the last 5 minutes to let the sauce carmelize a bit. Will definitely try this with a whole salmon some day as the recipe states!
Living in the Pacific NW, I don't like to add anything too fancy to salmon....my husband was worried that this dish would cover up the flavor of the salmon..and amazingly it enhanced the flavor of the salmon. This is a regular salmon dish in our family now...don't hesitate to try it if you love the real salmon flavor...this did NOT cover it up
I can't wait to try this on whole salmon on the grill because it was absolutely delicious on filets done in the oven. I spooned the marinade on the filets about an hour before putting them in and wrapped them in foil while they waited. I used a hot oven for 20 minutes. About 450 degrees. Probably a lower temp would have worked just as well. I have a side of salmon that I'm going to try it on next, tomorrow in fact, outdoors on the grill. Thanks!
We love this recipe and this is one of the easiest salmon recipe anyone can make. I made it twice already. The first time, I followed the recipe as it was written. We were very impressed. Though after reading most of the reviews, many reviewers were wondering if the fish can be marinated more than 30 minutes. I, personally do not agree marinating more that 30 minutes. I want to taste my fish, and have the marinade compliment the fish, not the other way around. So the second time I made this recipe, I decided to make my marinade a day early. I combined ALL the ingredient (except for the fish) in a container, added a small drop of sesame oil, and about 15 cilantro leaves. The next day, I poured the marinade on the fish, marinate it for 30 minutes and baked it. Sprinkled it fresh scallions and cilantro. The dish is so delicious. All the ingredients complimented each other. Although, when i serve this dish to a group of people, I think I will strain the marinade before pouring it to the fish. The presentation will be better if my guest do not see the chucks of garlic, ginger and wilted scallions and cilantro. Can't wait to make this again. YUM!
Another 5 star salmon recipe for us. My husband another couple that I had over for dinner tonight were all in agreement. I forgot to put the lime juice in and did not have any fresh ginger (so used 1 tsp. ground) and did not have any green onions....even with all this..it was absolutely fabulous. Thank you for an excellent recipe.
I needed a little something to spice up the usual bland fish dinner at my household. When i found the chile garlic bbq salmon recipe on my favourite website in the world, I thought, lets give it a shot. My kids who dont normally like fish asked for seconds and my wife thinks ive been going to chef school when shes at work. Only we know my secret.
When I first read this recipe I saw the words BBQ and then looked at the ingredients and thought it sounded like a nice combination. What I didn't realize when I went to make it was the complete foil wrapping. Seems to me that if you're going to completely wrap something in foil, then why cook it on the grill? Probably the reason the majority of the reviews made this in the oven. We didn't , we marinaded in the chili sauce a 3.5 pound salmon for about an hour, I had to double the marinade, but left only 1 tablespoon of grated fresh ginger. I didn't have a fresh lime so just used a tablespoon of lime juice, no zest. And a few more garlic cloves. We grilled our fillets right on the grill with out any foil, then basted them in the marinade that I quickly cooked on the stove-top with a teaspoon of cornstarch. This was one of the best marinades I've ever tried on salmon and we have tried just about every recipe on this site. My chili sauce is from World market and might be part of the reason such a good flavor. Was just the right amount of spice and sweet combination, and yet let the full flavor of the fresh salmon come through. The fish was so moist tender and flaky. My husband thanks you...I thank you for we would've never thought of this marinade without your recipe. If you're grilling, no need for the foil.
This is good! I added a little soy sauce, rice wine vinegar, a shake of sesame oil, olive oil and used it as a marinade. I served it with a cucumber salad on top, yum, yum!
This salmon was awesome! Very flavorful and moist. It was perfect. We ate it with asian flavored green beans and rice. Thank you very much!!
Excellent, I did this as fillets wrapped in foil in the oven being its winter, will make again and again.
wowie-kazowie this is delicious. had to update my review as i have become accustomed to making it w/o the lime or green onion. otherwise, i always double the remaining ingredients but add a wee bit more sugar (splenda brown sugar), a glug of olive oil and dollop of water. i'll use half for a marinade and the other half, please try this, i use for sauteed zucchini. i usually let the salmon marinate while i cook my jasmine rice (takes about 50mins so its a perfect timer) but try this as a cooking sauce for zucchini. start your saute with olive oil and minced garlic. add your zucchs and cook until al dente then add the chile garlic sauce to coat right at the end. O!M!G! is this delicious!! served with jasmine rice. a totally easy, superb, impressive meal. can't wait to eat left overs for lunch. it is just so delicious, we love this meal. -------------- because i was without, i used no lime, no green onion, no fresh ginger. i did use 1 heaping tspn powdered ginger. and a heaping tbspn of sambal chile sauce due to my preference for POW! flavor. i also added a dollop of olive oil and water then marinaded the salmon for about 90 mins. yummy,incredible, delish, moist flavor. hubs said it was superb. will definitely make again.
This recipe is a keeper! I didn't change a thing.
This was outstanding! I added red pepper flakes for a little spice and it tasted great. Next time I will marinate it a little bit longer.
Like someone else said we baked in the oven 425 for 20min pocketed in foil with juice and a roasted red pepper on top. It was a little wetter then we preferred so we pan seared it. As for the sauce we made this with Saracha (aka Rooster Sauce) instead of chili sauce. I only did about half of the soy sauce (light) and completely forgot about the sugar which was actually better since we paired it with Grilled Vegetable Potato skins where were SUPER SWEET (side note on that recipe i used Greek instead of Italian).. It was an amazing meal
This was fabulous! We didn't change anything in the recipe and it turned out fantastic. (Well, we did double the recipe but that was it.) We made it for a going-away party this past Friday and it was one of the first dishes to disappear. It's definitely a keeper. It's simple, quick and delicious. What more could you ask for? We may try making it with gluten-free soy sauce next time for the sake of our friends who have Celiac but that would be the only modification. Thanks so much for posting this recipe!
This was absolutely fantastic! I'm a healthnut, but the recipe is pretty light as-is, I used Spelnda brown sugar and a touch less of it and marinated the salmon in it for 3mins prior, but otherwise left the recipe alone. I put it in the oven at 425 for 20mins covered and then 5mins uncovered and it was light, flakey, and perfect! This is also great for mixed families where some like more sauce than others, I was able to give my better-half a bit extra to use on his potatoes and keep mine a little lighter. Fantastic! A keeper for everday and to impress guests with for sure!
Amazing! I don't prepare salmon any other way anymore!!
My husband makes this for us all the time now! Love it!!! Great way to mix up the same-ol'-same-ol' salmon dish.
we cut down the soy sauce by half, and it was amazing!
I'm Not a fish person, but we were having company that Loves salmon, so I decided to brave it. This turned out very nice and got Rave reviews...and even my son and I found it pretty tasty. :) I mixed the ingredients together in a bag and let the fish marinade for about 30 minutes before Hubby put it on the grill. Served it with fettuccine n asparagus in a lemon cream sauce, green salad and watermelon. It was a Big hit! :)
This recipes is awesome as is so I'm giving it four stars. I served it on a bed of sautéed spinach and a side of Asian rice which I used the leftover glaze to make. I did however think the chili sauce was a little overpowered by the soy sauce and sugar, so the second time I made it I doubled the amount of chili sauce and cut the soy and sugar amount in half and it was even better. This may depend on the type of Chili sauce you buy, mine was pretty sweet on its own so it didn't really need that much sugar. Also, if anyone is like me and finds ginger root to be a pain to chop, grating it on the small side of a cheese grater works wonders!
I used Sriracha garlic chile paste and man, that stuff packs some heat! Otherwise, I followed the recipe as written. (Well, I baked it at 350 degrees for 30 minutes.) Served this over baby mixed greens and chopped veggies for a healthy dinner. Thanks for a great recipe, Jayda.
Superb! Highly recommend as is.
We, too, are pretty picky about how our salmon is prepared. I thought I would try this since the reviews were so favorable. Made it exactly as the recipe except for the fresh ginger root as I did not have any. I used powdered ginger instead. Even with that change my husband announced that this recipe is a 'keeper'. Delicious!!
Fantastic! So many of my favorite ingredients. I followed the recipe and it was delicious. I'll use this marinade on chicken and pork too.
I find lots of salmon recipies to be blan but this one was great! Lots of flavor!
Super easy and wonderful!! I did let them sit and marinate for a bit...and I took the advice of another reviewer and opened the pouches (i made them in the oven) and let the sauce carmelize..will def. make this again...thanks for sharing.
Excellent recipe; I wouldn't change a thing.
Like many of earlier reviews, I am pretty picky about what I do to salmon. But looking for something a little different and loving garlic, this was wonderful on a two pound filet! I didn't have chili sauce, so substituted seafood cocktail sauce. Our fussiest eater insists on tartar sauce for anything that looks like fish and he didn't even think about it. I like this idea of adding cilantro to the mix, but this is awfully darned good as it is! Thanks for sharing this, Jayda!
I didn't have scallions, but it turned out great regardless. I baked mine in foil as well. I lined the foil with a bed of sliced onions(strips), red pepper, and celery. Instead of brown sugar, i used brown sugar splenda, and I served the salmon with steamed broccoli (with lemon pepper seasoning) for a complete low-carb meal.
I think I cooked the salmon too long, turned out a little bit dry. There didn't seem to be enough sauce even though I used a little bit less than 2 pounds of salmon, and the full amount of sauce (recipe calls for 3 pounds of salmon.) Not very spicy, but good. I liked it.
Pretty good!!! Made this for dinner last night. Prep couldn't be any easier! I like the fact that the marinade is made with ingredients I usually have on had (with the exception of chile sauce - I had to buy Sriracha since I didn't have it readily available). Instead of purchasing a whole 1.5 lb. salmon (I halved the recipe for my bf and I), I purchased two large filets which were about .5 lb. each. I made exactly half the marinade (i.e. enough for 3 servings / 1.5 lbs. fish). I added the white portions of my green onions to the marinade, but saved the green parts for garnish as directed. Instead of grilling, I sealed each filet in a double thickness of aluminum foil and baked, closed for 20 minutes and then slightly opened for an additional 5 minutes. Served atop porcini mushroom risotto with a side of sweet potatoes and fresh cracked wheat french baugette purchased at my Italian bakery. While I liked this (and it's healthy to boot!), I didn't think it was flavorful enough to make again. Perhaps marinating for longer than 30 minutes (as I did) would do the trick??? I think this could use a little kick as well... red pepper flakes or a very spicy chile sauce (and more of it) perhaps??? Thanks for sharing :)
This was so yummy! I added quite a bit more Sriracha and used ginger root powder, because of my forgetfulness to buy fresh, but this was amazing!
I made this the other night for dinner and it was fantastic! My wife who normally complains about food being too spicy also loved it. Not at all too spicy for her. I did not use the ginger root or the green onions. Besides that, I followed the recipe exactly.
absolutely delicious...and I am not a Salmon fan. Doesn't need any tweeking save for the fact that I prefer to use low sodium soy sauce, actually it's all I had and the fish did not require any additional salt.
OMG - This was absolutely fabulous. Used a 1 lb fillet, marinated in the sauce (made the entire batch) for 1 hour, then baked sealed in foil at 425 for 15 mins, opened for 5 mins and yum, yum, yum. Served it over basmati rice and sauted fresh spinach. Great flavor that still lets the salmon stand out. I will make with the full three pounds on the grill but will triple the sauce. This is now one of our favorites. Thanks for a really great recipe. Oh, and I used honey instead of brown sugar.
My husband loved this! Used ginger spice, and lime juice, and omitted the onions as garnish, and cooked in the oven at 425, but it was still awesome! Will definitely add to my salmon repertoire!
Great recipe! Very flavourful, easy to prepare.
I followed this recipe exactly, and I really liked it.
This has to be terrific just from the ingredients! My only comment is that it is unwise to use foil with any recipe that is acidic. The aluminum leeches into the sauce and food via chemical reaction. So I'll certainly try this but done in a wok or dutch oven on the stove. Thanks.
This was just ok. The salmon flavor definitely comes through. Will not make again.
Great recipe! I let the salmon sit for about 30 minutes while I was preparing other food, then wrapped it and sent hubby out to BBQ it. I also didn't have green onions on hand, and didnt replace them with an alternative. Everyone loved it, including my picky eater. It made me want to make salmon more often, and I definitely will!
This salmon recipe is amazing. I didn't have access to a grill so instead I placed the foil-wrapped salmon in the oven at 450 degrees for about 25 minutes. It came out perfect! I served the salmon along with the sauce on a big platter so everyone could spoon a little of it on their rice.
Very tasty baked fish. I baked in the oven and used a whole salmon with slice marks going through the top of it. I thought it would be a bit strong, but the flavor really mellowed and was great. Used the leftover salmon for sandwiches the next day and my husband said they were the best ever.
Delicious! I wavered between 4 and 5 stars before deciding grilling would make this a 5-star dish. I baked it to stay warm in February. :) I tweaked it a but because I always use extra garlic. To suit our love of sweet with a kick, I'll use 1.5T of brown sugar, use a bit of sesame oil and add red pepper flakes next time. Will probably marinate for an hour and squeeze a bit of lime juiceover just before cooking.
really really good!
This was a great way and easy way to make salmon. I followed the suggested directions for cooking it in an oven, but it needed another 10 minutes past the suggested 20 at 425. After 20 minutes, I opened up the foil and let it bake for another 10 minutes to complete cooking. Maybe next time I will cut it into individual serving pieces and it will be done in 20.
Yum! Followed the sauce exactly and spooned over 2 salmon filets, baked inside foil at 425 for 25 minutes.
Delish. I added more garlic though because you can never have too much garlic. I also added green onions before cooking rather than after.
Awesome recipe. Cooked on the grill as instructed and it turned out perfect. Friends proclaimed it the best they had EVER had. Next time I will marinate the salmon a copule of hours before cooking. Served with Pad Tai Vegetables for a near perfect meal.
Fabulous! I drizzled a bit extra brown sugar over the top but followed the rest of the recipe to a tee! I loved the kick of the chili sauce! (I used Tabasco) It was a wonderful change from our usual lemon and dill salmon. I will make this again, even my hubby liked it and he's not huge into salmon! Thanks!
This was delicious and the best salmon recipe I have seen in a long time. I used fillets instead of whole salmon. I will definitely be making this one again and adding it to my list of favorites! Next time I will make additional sauce, it is so good!
This recipe is absolutely delicious. I also cooked it in the oven because I am recently single again and have no BBQ grill. If you wanted to spice it up a notch add some crushed red peppers. Kudos.
This is a great change from the typical "Asian" marinade. I love the spicy kick...marinate overnight for more flavor!
Soooo good. I didn't marinate it like some suggested, but I will next time. I wraped individual fillets in foil and made them that way. I saved the dripping and marinade from each pouch to use as a dipping sauce. Mmmmm I am hungry just thikning about it.
Quite good, but i think that the sauce amount needs to be doubled. After cooking for a while on the grill, there really is not much left of it, and its so good! So, besides needing more of the sauce, this recipe has made me decide that salmon is actually quite good.
This was very good. Will definately use it again!! I might use a little less soy next time, but overall the flavor was wonderful!!
Very easy to make my fiancé enjoyed every bit of it... Loved it
Amazing! super easy. i did not make it on the grill i did it in the house in a pan with a little bit of olive oil :) thanks
Because it's January, I baked this at 400 degrees for about 20 - 25 minutes. It was fabulous! I would eat this sauce on everything. This is a keeper.
This is EXCELLENT!!!!!!!!!!!!!!!!!!! The Flavor is out of this world!!!!!!
The best I have ever tasted plain and simple.
whether you're using a whole salmon or just steaks this recipe rocks. i did take some liberties and melded together the bbq elements together with another recipe (Buzzsaw's BBQ - also found on allrecipes) and it was excellent. served with cucumber salad and asparagus. i will definitely make this again!
I love this marinade. Simple and delicious! Great with salmon and I also use to to stir fry veggies. I have also boiled the leftover marinade down and used it to dip my salmon! Great combo!
I made this with 1/4 c chili sauce 1/4 c brown sugar and 1 T crystalized ginger and 1/3 c V-8, and black pepper and cajun seasoning. It was so yummy. We used fresh caught samon we were never samon fans we are now.
Great recipe! My husband is not too fond of salmon, but he absolutely loved this meal. The salmon is so tasty! I highly recommend trying this one.
Went looking for a salmon recipe that was different than our usual spice blends. This became a quick (and super easy!) favorite. I baked it in the oven in a glass dish covered in foil. Used the temp and time suggested by another reviewer. 425* for 20 mins. I threw the green onions in to bake so the flavors blended. Loved it. Served with rice and sautéed veggies. If you like salmon, this is the recipe for you. Will try grilled next time since it's just as easy!
Wow,just fabulous. You might think that the chili and garlic would over-power the salmon but it's wonderfully balanced. My new favorite way to prepare salmon. Sure to become a family classic for generations.
I'm not a giant salmon fan- too fishy for me. But I live in the NW and good salmon is readily available. This was a great recipe to add other flavors besides "fishy", and complemented the salmon nicely. I'll definitely be making this again.
My husband and I liked this dish.I only cooked 1lb. of salmon so I scaled down the recipe amounts.
Really 4.5 stars...Halved the recipe because we had only 1.5 lbs of salmon. Also used lemon because I didn't have a lime. Next time, I plan to have a lime on hand to see what the difference is...Baked this in the oven at 450 (foil wrapped) for 15 minutes. Opened the foil for another 5 minutes.
did this in the oven (330 for 25 min) and left out the lime and onions (availability). It was good, but not great. Could have also been my cut of salmon (wild keta), so will try again.
I actually hate salmon but love the health benefits so I usually try to choke it down as quickly as possible. Not necessary with this recipe! It masked the "salmony" flavor and allowed me to actually enjoy eating salmon like a normal person!
Made this exactly as described. Very good, however my wife and I found it a bit salty. Next time I will use lite soy and juice from half a lime. Citrus to heat balance was just about perfect so a little less lime should be perfect.I threw in a dash of hot chipotle sauce too for a hint of smoke.
This recipe was fantastic as written.
Great recipe. Made it in the oven. My wife normally does not like fish, but she loved this. Very easy to make, and prepare.(I served it on a bed of rice) Highly recommend this for even the novice, could not get any easier. I cooked it at 190 degrees C for 30 Min in a Al. Foil bag and just scored the fish and poured the mixture in the bag. Thanks for this great recipe.
My boyfriend and I absolutely LOVED this recipe! I am making it for a bunch of friends tonight...can't wait!! I first made it in the oven, and it turned out delicious, can't wait to grill it!!
excellent! made it in the oven in an aluminum foil pouch. very moist and tender. my three year old triplets even ate the salmon!!! will definitely make again soon.
Spicy salmon! I love new ways to flavor my favorite fish! I will be making this again.
Made this last night and I have to say, the salmon turned out so juicy and flaky, with just a hint of spice, my BF had seconds and thirds! Try adding cilantro to the marinade, it worked out perfect!
Very flavorful! I didn't have chili sauce, so I just used some red pepper flakes. it's got a kick!!
Delicious! Followed this exactly the first time and could've used more of the delicious sauce for our rice so the next time I doubled the ingredients for the sauce and still used around 3 lbs of salmon. I baked it in foil packets in the oven and had sauce to spoon over homemade fried rice, YUM!!
I followed the recipe as stated and grilled the salmon on a gas grill. The salmon came out great. The flavor was very good. My boyfriend said he would have liked it a little spicier so next time I will add some chile flakes to the ingredients and see how it turns out.
Very, very good flavor. Sort of more of a thai flavor to it. A little lemon grass might be interesting with this. This will now be my go to recipe. Easy to make. I have all the ingrediants always in the house. All around great recipe. Thanks for sharing.
This is a wonderful salmon recipe! The only thing that I would change is to decrease the hot chili sauce from 1 tbsp to 11/2 tsp as I found it too hot (go with your taste). I really enjoyed it cold the next day flaked in a salad. Awesome recipe, Jayda. Thanks!
I give this 4 stars, but my husband would probably say 5. He doesn't even like salmon all that much and asked for seconds, calling the meal great. I thought it had maybe a bit too much lime flavor, so I might cut down on the zest next time, but it did give the dish a nice, fresh taste.
Not sure why this has received 4-1/2 stars. I made this recipe based on the ratings and will not make it again. This was terrible and made my salmon turn a funny old shade of white / pink. I wasted a beautiful piece of salmon on this recipe!
this is one of my husband's fav!!
This recipe was outstanding! Had some issues with the BBQ running out of gas half way through, so I had to put it in the oven and topped it off with the broiler for five minutes. Turned out great. I cut the recipe down to a serving size of three. Probably should have made the marinade for four servings. Overall it was great definitely making this again! Ginger is great flavor!
It was very good. I used salmon fillets cut to serving size (approx 1/2 lb./serving) and shortened cook time to 16 - 18 minutes. Great flavor. I thought using chili sauce was good for zest. My thoughts are to add small red and green Asian peppers or crushed red pepper flakes for a fun spicy kick. As is, yummy.
This is an excellent recipe. My whole family loved it, and it's so easy to prepare - a good one if you're in a hurry! We will definitely be using this one again. Thanks JAYDA!
This was great. I panicked because I only had sweet chile sauce, but it turned out great. Gave it a little bit of a sweet taste along with the kick. My kids raved about it, and even snuck back in the kitchen that night for the leftovers.
Very simple to prepare. I had it ready for the grill in less than 10 min. Even my picky eaters ate this fish recipe.
Amazing!! SO tasty, have made it numerous times for my family but we usually make a double recipe because we love it as a sauce for the rice and vegetables.
This was fantastic! I used all of the ingredients called for, I just used frozen salmon fillets instead of a whole salmon. I also only used a pound of salmon instead of three, so I adjusted the amounts accordingly. I live in a small town and cannot ever find chile paste, so I used chile powder instead. These were delicious!!
Fantastic recipe! I'm not an expert at all, but I thought the food needed a little more flavor. For 2 servings, everything was in thirds. Next time, I will add just a little more of each ingredient to add more flavor and might consider adding more spicy sauce for, but I was very happy with the dish and so was my wife. I also BBQ'ed this on my Weber Q320 and only put the middle burner on high and turned the other surrounding burners off. I put the fish all the way at the bottom of the grill, away from the flame from the middle burner. It took 30 minutes total. Thanks for the recipe!
This was really good. And easy to boot! I used 1 t ground ginger, as I didn't have fresh, and I used bottled lime juice in place of the fresh juice and zest. Next time I might throw a few green onions in with the foil. We had the grill on high and used the rack. There wasn't much sauce left to serve on top. Might try it differently next time to try to have more sauce.
Added a brown sugar meet rub instead of just brown sugar and loved the flavor. Also added fresh chopped cilantro to taste. Will add to my recipe box!