Salmon is one of my favorite fish to barbecue, especially on a plank, however this recipe doesn’t call for a plank, but it does use indirect heat on your grill. So if you are using a charcoal grill, set it up with charcoals only on one side.
Here’s the recipe:
Recipe makes 6 servings.
- 3 pounds whole salmon, cleaned
- 1/4 cup soy sauce
- 1 tablespoon chile sauce
- 1 tablespoon chopped fresh ginger root
- 1 clove garlic, chopped
- 1 lime, juiced
- 1 lime, zested
- 1 tablespoon brown sugar
- 3 green onions, chopped
- Prepare outdoor grill for high heat. If using hot coals, move them to one side of the grill.
- Trim the tail and fins off of the salmon. Make several shallow cuts across the salmon’s skin. Place salmon on 3 large, slightly overlapping sheets of aluminum foil.
- In a bowl, stir together soy sauce, chile sauce, ginger, and garlic. Mix in lime juice, lime zest, and brown sugar. Spoon sauce over the salmon.
- Fold the foil over the salmon, and crimp the edges to seal.
- Place the fish on the side of the grill that does not have coals directly underneath it, and close the lid. If using a gas grill, place the fish on one side, and turn off the flames directly underneath it; close the lid. Cook for 25 to 30 minutes. Remove to a serving platter, and pour any juices that may have collected in the foil over the top of the fish. Sprinkle with green onions.