Name: Spicy Grilled Sesame Salmon
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Soy sauce - 6 tablespoons; Packed dark brown sugar - 5 tablespoons; Finely chopped scallions - 3 tablespoons; Rice vinegar - 2 tablespoons; Sesame seeds - 2 tablespoons; Vegetable oil - 1 tablespoon; Toasted sesame oil - 1 tablespoon; Chile-garlic sauce (such as Sriracha®) - 1 tablespoon; Garlic, minced - 3 cloves; Peeled and grated fresh ginger root - 2 teaspoons; Salmon fillets - 4; Vegetable oil - 4; Salt and ground black pepper to taste - 4

Ingredients for - Spicy Grilled Sesame Salmon

1. Soy sauce 6 tablespoons

2. Packed dark brown sugar 5 tablespoons

3. Finely chopped scallions 3 tablespoons

4. Rice vinegar 2 tablespoons

5. Sesame seeds 2 tablespoons

6. Vegetable oil 1 tablespoon

7. Toasted sesame oil 1 tablespoon

8. Chile-garlic sauce (such as Sriracha®) 1 tablespoon

9. Garlic, minced 3 cloves

10. Peeled and grated fresh ginger root 2 teaspoons

11. Salmon fillets 4

12. Vegetable oil 4

13. Salt and ground black pepper to taste 4

How to cook deliciously - Spicy Grilled Sesame Salmon

1 . Stage

Whisk soy sauce, brown sugar, scallions, vinegar, sesame seeds, 1 tablespoon vegetable oil, sesame oil, Sriracha®, garlic, and ginger together in a bowl.

2 . Stage

Place salmon fillets in a shallow baking dish. Pour marinade over top and marinate for 30 to 60 minutes, turning once.

3 . Stage

Brush the cooking grates on an outdoor grill until they are clean. Preheat the grill for high heat and lightly oil the grate.

4 . Stage

Remove salmon from the marinade and blot gently with paper towels to remove excess. Brush salmon generously on both sides with olive oil and season with salt and pepper. Discard remaining marinade.

5 . Stage

Place salmon fillets, flesh-sides down, on the preheated grill. Close the lid and cook until you can lift fillets up with tongs without them sticking to the grate, 6 to 8 minutes. Turn fillets and cook to desired doneness, about 2 to 3 minutes more for medium-rare. Slide a spatula between the skin and flesh and transfer fillets to serving plates.