Barbecue That Salmon

Delicious BBQ Salmon Recipes

Grilled Salmon in a Thai Barbecue Sauce

This grilled salmon recipe is divinely delicious. A special Thai BBQ sauce is what makes it come alive, enhancing but not overpowering the rich flavor of the salmon. I find it's better than most salmon recipes (which call for heavy cream sauces), and far healthier too. Grill the salmon directly on your outdoor grill. Note: in Thailand (and in some Asian stores here in North America), there is a sweet dark soy sauce which marries wonderfully with salmon. Here I've provided a substitute which I find works equally well. ENJOY!


(2) 1 pound salmon steaks or fillets, preferably fresh


1/4 cup natural molasses , or if you can find it, 1/4 cup + 3 Tbsp. Thai sweet soy sauce Kwong Hung Seng Sauce
3-4 cloves garlic, minced, OR 1 tsp. bottled, pureed garlic
2 Tbsp. fish sauce
1 tsp. dark soy sauce (or substitute 1 Tbsp. regular soy sauce)
1 Tbsp. lime juice
1 fresh-cut red chili OR 1/2 to 1 tsp. cayenne pepper or crushed chili

Preparation: 12 minutes prep time, 20 minutes cook time, yields 3 servings

Rinse and pat dry the salmon steaks. Set in a flat-bottomed dish or bowl.

Stir all the marinade/sauce ingredients together (it may take a minute or two to dissolve the molasses).

Pour 1/3 of the sauce over the salmon. Turn the steaks in the marinade, ensuring all surfaces are well covered. Reserve the rest of the sauce.

Place salmon in the refrigerator to marinate while you warm up your grill.

Place the rest of the sauce in a sauce-pan and gently warm up over low to medium heat (do not boil). Taste-test the sauce. It should be sweet (the sweetness of the sauce goes well with salmon), plus a little salty and spicy.

Adjust according to your taste, adding more lime juice if too sweet, or more cayenne if not spicy enough. More fish or soy sauce can be added if you prefer it saltier.

Brush the grill with a little oil, then grill the salmon. Baste with a little of the leftover marinade from the bottom of the bowl as you turn the steaks for the first time. Salmon is done when pink and opaque at its thickest point.

Serve with lime wedges and the extra sauce on the side. Excellent whether served with rice or new potatoes.