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Asian Salmon

Prep Time15 mins
Cook Time10 mins
Course: Main Course
Cuisine: Japanese
Servings: 4

Equipment

  • Grill or griddle

Ingredients

Vegetables

  • 2-3 peppers (sweet or bell)
  • 8 oz whole mushrooms (any variety will do)
  • 1 zucchini, cut into thick slices
  • 1 white onion, sliced into wide rings
  • 1 tsp olive oil
  • ½ tsp gochugaru (Korean chili flakes)
  • pinch of kosher salt

Marinade

  • 3 tbsp soy sauce (reduced sodium)
  • 3 tbsp honey
  • 2 tbsp rice vinegar
  • 1 tbsp mirin
  • ½ tsp sriracha
  • ½ tsp gogugong (optional)
  • ½ tsp sesame seeds
  • ¼ tsp sesame oil
  • juice from ½ lime
  • 1 lb fresh salmon (skin removed), cut into 4 pieces

Spicy mayo

  • ¼ c mayo
  • 1 tbsp hot chili paste (such as sambal oelek)

Instructions

  • Prehead grill to 350.

Vegetables

  • Toss all ingridents well.

Marinade

  • Whisk together all ingredients. Brush ½ of the marinade over the salmon. If making ahead, you can let the salmon marinade in a ziplock bag in the fridge for 1-2 hour before cooking.

Spicy mayo

  • Mix the two ingredients together well

Grill

  • Lay vegetables flat on the grill and roast for 10 minutes. After 10 minutes, flip over.
  • Add salmon and cook for additional 10-12 minutes

Suggested sides

  • edamame (I use frozen and shelled)
  • rice

Garnishes

  • 3 scallions, thinnly sliced diagonally
  • nori (seaweed)