A quick marinade and a few lime slices turn this soy and lime grilled salmon into an easy, elegant meal with minimal clean-up!
- 1 side of salmon, skin on, 2 1/2 - 3 lbs
- 2 Tbsp light brown sugar
- 1/4 cup soy sauce
- 3 cloves garlic, chopped
- 1 lime, zested and sliced into rounds
- 1 tsp chili paste, (sambal oelek) or more to taste
- 2 tsp sesame oil
- 2 Tbsp olive oil
- 2 scallions, white and pale green parts only, sliced thinly on the bias
- lime wedges, for serving
- salt and pepper, to taste
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Whisk together the brown sugar, soy sauce, garlic, lime zest, chili garlic sauce, sesame oil and olive oil.
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Place the side of salmon in a large ziplock bag and pour the marinade over the fish. Turn a couple times to coat and place in the refrigerator for at least 1 hour and up to 4 hours.
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Heat a grill to medium/high heat. Remove the salmon from the marinade. Lay the lime slices directly on the grill, spaced to create "a rack" underneath the salmon. You may need additional lime slices depending on the size of your salmon.
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Place the salmon, skin side down, on the lime slices. Close the grill and cook the salmon until just cooked though and the center is a little darker pink for medium rare. Season to taste with salt and pepper.
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Place on a platter, sprinkle with scallions and serve with grilled lime slices and fresh lime wedges.
- Marinate the salmon for a minimum of 1 hour, but 2-3 hours will yield optimum flavor.
- Use thick lime slices to prevent burning and uneven cooking.
- Keep a careful eye on the salmon toward the end of the grilling time. The skin and lime slices could catch fire and cause the salmon to burn. Watch your flame!
- Serve the grilled salmon with a sprinkle of scallions, the grilled lime slices and fresh lime wedges for a pretty presentation and a pop of acidity.