Grilled Side of Salmon in Chili Paste

Name: Grilled Side of Salmon in Chili Paste
Prep time: 20 min
Total time: 30 min
Ingredients: 1 to 1½ tablespoons Chinese chili paste with garlic; ¼ cup Ginger-Hoisin Balsamic Glaze; 2 teaspoons toasted sesame oil; 1 side of salmon, about 1½ inches thick, 1½ pounds; 1 lime, cut into 4 wedges; Oil for coating grill grate

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

About

The fat-rich flesh of salmon is built for the grill. It keeps the meat moist, even if it overcooks slightly, and it helps the fillet keep its shape, even if it sticks slightly. These attributes are enhanced in farmed salmon and diminished in wild-caught fish, which means that the two will have very different cooking times.

Ingredients

¼ cup Ginger-Hoisin Balsamic Glaze
1 to 1½ tablespoons Chinese chili paste with garlic

Fish course
Gluten-free
Pescatarian

Method

Directions

Heat the grill as directed.
Mix the glaze and chili paste (to taste); set aside. Coat the salmon with the sesame oil.
Brush the grill grate and coat it with oil. Put the salmon, flesh-side down, on the grill. Cover and cook until browned, about 5 minutes.
Flip the fish and baste with the chili paste mixture. Cover and gr