| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon canola oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon minced green onion
- 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
- Salt and freshly ground black pepper
- Vegetable oil, for brushing
- 3 cups baby spinach
Instructions
- Heat a medium size saucepan, over medium heat.
- Add canola oil and saute garlic, ginger, and green onion until fragrant and tender. Add the red pepper flakes. Mix the remaining ingredients in a separate bowl and add to the saucepan. Bring to a low simmer and cook for 10 minutes.
- Preheat grill to medium-high heat.
- Lightly season the salmon steaks with salt and pepper. Oil the grill with vegetable oil. Place the fish down for 4 to 5 minutes. Flip the fish over and brush with the barbecue sauce, continue cooking for another 4 to 5 minutes, until opaque throughout. Divide the baby spinach among 4 plates. Place the salmon steaks on top of the beds of spinach while still very hot. This will make the spinach wilt.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 735 |
| Total Fat | 43 g |
| Saturated Fat | 8 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 2 g |
| Sugar | 25 g |
| Protein | 52 g |
| Cholesterol | 126 mg |
| Sodium | 3285 mg |
Reviews
I liked the sauce with some heat as I really don’t like salmon. Loved the spinach under it and added cilantro and green onion to the top. Husband said just ok as he’s more of a salmon purist. Probably a good recipe for someone learning to eat salmon like myself.
So delicious. It was a hit in my house!! Highly recommend it. Will do it again.
This Asian bbq glaze is delicious! It really compliments the salmon and spinach. Such a healthy dish too. A teaspoon of red pepper flakes made it a little too hot for my tastes; I’ll reduce the amount next time. I put the salmon immediately on the bed of spinach and it didn’t wilt it at all. So I sautéed the spinach with a couple of tablespoons of the bbq glaze for two minutes. I garnished the salmon with a little thinly sliced scallions and fresh cilantro leaves. Such a great recipe that we’ll definitely revisit again!
Im in the PNW now, so i tried this sauce with a few steelhead i fillets
very good, thank you.
very good, thank you.
Different and tasty.
Wonderful!! I am not a huge salmon and after making this I could eat it all the time. I cooked in on the stove at a fairly high heat to start then turned the stove to low and finished cooking it for about 10 minutes on the skin side and 5 on the other side. Have leftover marinade and plan to use on other fish,pork, & chicken.
Absolutely delicious. I followed the recipe exactly. I was tempted to saute the spinach and am so glad I didn’t. It was perfect. I can’t wait to make it for my next dinner party!!
Easy and delicious I baked it at 350 for 20 minutes and the put it under the broiler for 3 minutes.. My husband claims it’s the best meal he has ever had!!!
Superb and this is coming from a Chinese family!
I did mine a little different. Following the recipe, I cut the soy sauce (low sodium down to 1/3 of a cup, added about 3 Tbls of Mirin. I used the sauce as a merinade and just put it in a glass dish with the salmon for about 2-3 hours. Don’t let it sit too long or the fish will get mushy. I did not heat it up first like the recipe said to do. I removed the salmon then put the merinade into a small saucepan. Brought it to a boil and then simmered it until it got to what I wanted for consistency. I added crushed black peppercorns to the flesh side of the fish and cooked it in a cast iron skillet for 4-5 minutes (med high heat per side starting with the skin down. I drizzled the BBQ sauce over it and served it alongside an arugula/greens salad. Awesome. I just needed a great base recipe for a citrusy merinade and it was perfect! The peppercorns made a nice crust. Grilling the fish would work nicely too. Good merinade/sauce for chicken also.