Chile Garlic BBQ Salmon

Recipe View 5 mins Prepare your outdoor grill for high, indirect heat. If using charcoal, arrange the coals to one side of the grill. If using a gas grill, preheat all burners on high, then turn off one side. (5 minutes)

Recipe View 5 mins Prepare the Salmon: Trim the tail and fins from the salmon. Score the skin of the salmon by making shallow diagonal cuts across the flesh. This helps the sauce penetrate and prevents the skin from curling. Lay the salmon on a large sheet of heavy-duty aluminum foil, or several slightly overlapping sheets. (5 minutes)

Recipe View 3 mins Make the Marinade: In a mixing bowl, whisk together the soy sauce, chile garlic sauce, grated ginger, and minced garlic. Stir in the lime juice, lime zest, and brown sugar until the sugar is dissolved. (3 minutes)

Recipe View 2 mins Marinate the Salmon: Spoon the marinade evenly over the salmon, ensuring it gets into the cuts. (2 minutes)

Recipe View 2 mins Seal and Grill: Fold the foil over the salmon to create a sealed packet, crimping the edges tightly to prevent steam from escaping. Place the foil packet on the cool side of the grill, away from direct heat. Close the lid. (2 minutes)

Recipe View 30 mins Cook: Cook the salmon for 25-30 minutes, or until the fish is cooked through and flakes easily with a fork. Cooking time will vary depending on the thickness of the salmon and the heat of your grill. (25-30 minutes)

Recipe View 2 mins Serve: Carefully open the foil packet, being mindful of the escaping steam. Transfer the salmon to a serving platter. Pour any accumulated juices from the foil over the top of the fish. Garnish with sliced green onions and serve immediately.