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Grilled Salmon with Chinese Barbecue Sauce

January 20, 2014

For all you salmon lovers, here’s a super flavorful way to grill salmon. Serve it with baby spinach and sushi rice, and it’s a great meal! The sweet barbecue sauce is so good, be sure to drizzle extra over the rice. My friend Missy passed along this recipe that she found on foodnetwork.com.

1 Tablespoon extra virgin olive oil
1 Tablespoon fresh garlic, minced
1 Tablespoon fresh ginger, minced
1 Tablespoon green onion, minced
1 teaspoon red pepper flakes
1/2 cup orange juice
1/2 cup hoisin sauce
3/4 cup soy sauce
3 Tablespoons honey
2 teaspoon sesame oil
4 (8-ounce) salmon steaks, 1-inch thick
Kosher salt and fresh ground black pepper, to taste
3 cups fresh baby spinach, for serving


  • Heat medium saucepan over medium heat.
  • Add olive oil and saute garlic, ginger and green onion until fragrant and tender.
  • Add red pepper flakes.
  • Mix remaining ingredients in separate bowl and add to saucepan.
  • Bring to a low simmer and cook 10 minutes.
  • Preheat grill to medium-high heat.
  • Lightly season salmon steaks with salt and pepper, to taste.
  • Oil the grill with vegetable oil.
  • Place salmon flesh side down and grill 5 minutes.
  • Flip salmon over and brush with barbecue sauce.
  • Continue cooking an additional 5-8 minutes, until flakes easily with a fork.
  • Divide baby spinach among 4 plates.
  • Place hot salmon steaks on top of spinach–spinach will slightly wilt.
  • Serve immediately.
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