Sriracha Ginger BBQ Whole Salmon
A whole, trimmed salmon cooked in foil on the barbecue with aromatic, spicy, salty, sour and sweet Asian-style ingredients. Serve the fish with steamed rice and stir-fried vegetables.
Recipe - Quality Foods
Sriracha Ginger BBQ Whole Salmon
Prep Time25 Minutes
Servings6
Cook Time50 Minutes
Ingredients
1 (about 3 lb/1.36 kg) whole coho or other salmon
1 medium shallot, halved and sliced
1/2 cup loosely pack cilantro leaves
2 Tbsp Sriracha (see Note)
2 Tbsp chopped fresh ginger
1/4 cup soy sauce
1 lime, finely grated zest and juice of
1 Tbsp brown sugar
2 green onions, thinly sliced
lime slices and cilantro sprigs, for garnish (optional)
Directions
- Preheat barbecue to medium-high, about 425 F (220 C) in the chamber. Trim the tail and fins off the salmon. Pat fish dry. Make several shallow cuts through the top of the skin on both sides of the salmon.
- Place 3, about 2 foot long, slightly overlapping, sheets of aluminum foil on a work surface. Set salmon in the centre of the foil. Stuff the cavity of the fish with shallots and cilantro leaves. Combine Sriracha, ginger, soy sauce, lime zest, lime juice and sugar in a small bowl. Spoon mixture over the salmon. Fold the foil over the salmon and crimp the edges to seal.
- Place the foil package of salmon on one side of the barbecue and turn the heat off directly underneath it. Leave other side of barbecue on. Close the lid and cook salmon 35 to 45 minutes, or until cooked through and the internal temperature of the fish at its thickest point reaches 145 F (63 C) on an instant-read thermometer.
- To serve, open foil and carefully transfer salmon to a platter. Carefully pour sauce in the foil over the fish. Sprinkle fish with green onions. Garnish fish with lime slices and cilantro sprigs, if using, and then serve.
Note: Sriracha, a smooth hot chili sauce, is sold in our Asian foods aisle. The amount added here gives the salmon a mild to medium spice level.
25 minutes
Prep Time
50 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Salmon - O/W Steelhead Fillets Fresh, 454 Gram
$20.38 avg/ea$4.49/100g
Shallots - Fresh, Bulk, 20 Gram
$0.21 avg/ea$1.03/100g
Cilantro - Fresh, Bunch, 1 Each
$2.49
Western Family - Sriracha Hot Chili Sauce, 455 Millilitre
$4.99$1.10/100ml
Not Available
Kikkoman - Soy Sauce, 148 Millilitre
$5.19 was $5.69$3.51/100ml
Limes - Fruit, Fresh, 1 Each
$0.99
Rogers - Dark Brown Sugar, 1kg, 1 Kilogram
$3.99 was $4.39$0.40/100g
Green Onions - Organic (Scallions) Bunch, Fresh, 1 Each
$2.99
Cilantro - Fresh, Bunch, 1 Each
$2.49
Directions
- Preheat barbecue to medium-high, about 425 F (220 C) in the chamber. Trim the tail and fins off the salmon. Pat fish dry. Make several shallow cuts through the top of the skin on both sides of the salmon.
- Place 3, about 2 foot long, slightly overlapping, sheets of aluminum foil on a work surface. Set salmon in the centre of the foil. Stuff the cavity of the fish with shallots and cilantro leaves. Combine Sriracha, ginger, soy sauce, lime zest, lime juice and sugar in a small bowl. Spoon mixture over the salmon. Fold the foil over the salmon and crimp the edges to seal.
- Place the foil package of salmon on one side of the barbecue and turn the heat off directly underneath it. Leave other side of barbecue on. Close the lid and cook salmon 35 to 45 minutes, or until cooked through and the internal temperature of the fish at its thickest point reaches 145 F (63 C) on an instant-read thermometer.
- To serve, open foil and carefully transfer salmon to a platter. Carefully pour sauce in the foil over the fish. Sprinkle fish with green onions. Garnish fish with lime slices and cilantro sprigs, if using, and then serve.
Note: Sriracha, a smooth hot chili sauce, is sold in our Asian foods aisle. The amount added here gives the salmon a mild to medium spice level.