Asian Salmon Ingredients

This recipe is one of my oldest recipes and the recipe that hooked me on wood-fired cooking. I remember the first time I had it I had just graduated from college, single, broke and had just gone to work for my cousin at his real estate brokerage. After work one day he invited me over and made this salmon for me (otherwise it was another Top Ramen and Peanut Butter Sandwich for me). I can still taste the initial bites as this sweet and savory salmon melted in my mouth. I couldn't believe how good it was. After that, this became my go-to date recipe when I was trying to impress a new-found love interest. I hope you enjoy this recipe and it gives you as much success and happiness as it has me, oh and of course... Thank you Keith for sharing this with me so many years ago!

Prep Time: 5 Minutes (plus marinade time)

Cook time: 25-30 Minutes

Total time: 30-35 Minutes

Ingredients:

  1. (2) 10 oz. Wild Caught Salmon Filets

  2. Teriyaki Sauce (I prefer Yoshida's)                                                 

  3. Sweet Chili Sauce (I prefer Mae Ploy)

  4. Ground Ginger

  5. 1 lb. Asparagus

  6. Toasted Sesame Oil

  7. Salt/Pepper

Asian Salmon Smoking

Directions:

  1. Take the two salmon filets, remove any pin bones (most stores will have already done this for you) and put the filets in a ziploc bag.

  2. Pour 6-8oz. Of Teriyaki Sauce into ziploc bag, covering salmon.

  3. Pour 6-8oz. Of Sweet Chili Sauce into ziploc bag, covering salmon.

  4. Add ½ teaspoon of ground ginger to bag and seal ziploc.

  5. Mix bag well making sure the teriyaki and sweet chili sauces are well mixed and put in fridge for 1 hour up to overnight.

  6. Snap ends off asaparagus and place in a cup with water (asparagus is a grass and by allowing it to sit in water prior to cooking it helps the asparagus to remain moist and tender)

  7. Start your Kuma Grill and set temp to 275 Degrees.

  8. Once your Kuma Grill has reached temp, put the salmon filets on the grill skin side down.

  9. After 10 Minutes add the asparagus to the grill

  10. After 25-30 minutes check salmon. You should start to see the fat bubbling out of it and it should look flakey and delicious. Remove from grill, along with asparagus.

  11. Serve and Enjoy (Don't forget to light a candle and use the fancy napkins)!

Asian Salmon