Vietnamese Grilled Salmon Recipes

ASIAN GLAZED SALMON

Steps:

• Combine the Marinade ingredients in a shallow bowl. Add salmon and turn to coat. Cover and marinate for 30 minutes or up to overnight.
• Heat grill/broiler on high. Place the rack 25 cm / 10" from the heat source.
• Place salmon on baking tray (no oil required). Scrape all the excess glaze from the bowl onto the salmon.
• Grill/broil for 7 to 10 minutes, until the top of the salmon is beautifully caramelised. Be careful not to overcook the salmon!
• Serve salmon sprinkled with sesame seeds, scallions/shallots with rice and steamed Asian greens on the side.

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.

ASIAN GRILLED SALMON

Steps:

• Heat grill and brush rack with olive oil to prevent fish from sticking.
• Whisk together the mustard, soy sauce, olive oil and garlic.
• Drizzle about half of the marinade onto the salmon and allow it to sit about 10 minutes.
• Place salmon skin side down on the hot grill; discard the marinade the fish was sitting in.
• Grill salmon approximately 4-5 minutes on each side (or longer as you prefer).
• Transfer the fish to a plate, skin-side down, and spoon the remaining marinade on top.
• Allow fish to rest about 10 minutes.
• Remove the skin and serve.

ASIAN SALMON IN FOIL

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with foil. In a small bowl, whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, ginger, Sriracha and pepper, to taste. Place salmon onto the prepared baking sheet and fold up all 4 sides of the foil. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed. Place into oven and bake until cooked through, about 15-20 minutes.* Open the packet and broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately, garnished with green onions and sesame seeds, if desired.

VIETNAMESE GRILLED SALMON

Steps:

• Prepare the salmon: Whisk the grapeseed oil, ginger, garlic, shallot, lemongrass, lime juice, fish sauce, brown sugar, a pinch of salt and 1/2 cup water in a medium bowl. Place the salmon on a rimmed baking sheet and pour the marinade on top. Turn the salmon so the marinade coats both sides. Cover and refrigerate, 30 minutes.
• Meanwhile, make the carrot-sesame dressing: Whisk the fish sauce, rice vinegar, Sriracha, sesame oil, brown sugar, lime juice and a pinch of salt in a medium bowl until the sugar dissolves. Add the carrot, scallions and 1/4 cup water; stir to combine. Set aside.
• Preheat a grill to medium high. Remove the salmon from the marinade, wiping off any excess. Brush the grill grates with grapeseed oil. Brush the skin side of the salmon generously with grapeseed oil, then place on the grill skin-side down. Cover and cook until the skin is crisp and the salmon is nearly cooked through, about 8 minutes. Uncover and cook until the salmon is just cooked through, about 5 more minutes. (Do not flip the fish.)
• Transfer the salmon to a platter and spoon the carrot-sesame dressing on top.

ASIAN GRILLED SALMON (INA GARTEN)

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.