Grilled Chili Crisp Salmon Recipe

This salmon is marinated with chili crisp, honey, and other umami ingredients that compliment each other really well.

You then slowly cook it on your grill and finish with a reduced glaze.

Chili Crisp Marinade Ingredients

Combine these ingredients in a mixing bowl and ensure the honey dissolves:

• 1 tbsp chili crisp
• 2 tbsp low sodium soy sauce
• 1/2 tbsp sesame oil
• 1 tbsp honey
• 1 clove garlic (minced) or 1/2 tsp granulated garlic
• 1/2 tbsp rice vinegar
• 1/2 tsp grated ginger
• 1/2 tbsp lime juice

Put your salmon on top of the marinade, flesh side down.

Marinate for 20-30 minutes.

While Fish Marinates, Get Your Grill to 180-225F

Before putting the fish on the grill, flip it over and get some marinade on the skin (this oils the skin from the chili crisp to prevent sticking).

Then put the fish skin side down on the grill grates, indirect.

Save the excess marinade for the next step.

Grilling this low (180-225F) ensures we limit the albumin leakage (the white protein in fish) and promotes more even cooking.

If any albumin does leak, just brush it off with a basting brush.

If you’re a fan of probe thermometers, now would be the time to do so; Probe from the side at the thickest point.

While the Fish Grills Indirect, Heat and Reduce Marinade

Take the marinade you saved and pour into a sauce pan.

Set your burner to medium-low.

The marinade will begin to froth/bubble due to the honey, ensure you’re constantly moving the marinade so it doesn’t burn.

Reduce until it’s at a thicker consistency; If it clings to the back of a spoon – it’s good to go.

Set to the side until your fish is ready to serve.

Once Fish Reaches 130-140F Internal, Take off the Grill

For salmon, I prefer 135F.

Once at temperature, reheat your reduced glaze.

Then spoon some of the glaze over your fish and enjoy!

Print Pin Recipe

Grilled Chili Crisp Salmon

Spicy from chili crisp, sweet from honey, and umami

Prep Time5 minutes mins

Active Time45 minutes mins

Total Time50 minutes mins

Ingredients

• ▢ 1-2 Filets Salmon

Chili Crisp Marinade

• ▢ 1 tbsp chili crisp
• ▢ 2 tbsp low sodium soy sauce
• ▢ 1/2 tbsp sesame oil
• ▢ 1 tbsp honey
• ▢ 1 clove minced garlic or 1/2 tsp granulated garlic
• ▢ 1/2 tbsp rice vinegar
• ▢ 1/2 tsp grated ginger
• ▢ 1/2 tbsp lime juice

Instructions

• In a mixing bowl, combine the ingredients and ensure the honey is dissolved.

  Marinate fish flesh side down in the marinade for 20-30 minutes.
  1 tbsp chili crisp, 2 tbsp low sodium soy sauce, 1/2 tbsp sesame oil, 1 tbsp honey, 1 clove minced garlic, 1/2 tbsp rice vinegar, 1/2 tsp grated ginger, 1/2 tbsp lime juice
• Get your grill to 225F.
• Before putting the fish on the grill, flip it over in the marinade so the skin side is covered in chili oil to prevent sticking.

  Save the marinade for the next step.
• Pour your marinade into a pan.

  Set your burner to medium-low and reduce the marinade.

  The marinade should start to froth/bubble from the honey, ensure you're constantly moving and stirring the marinade.

  Once the marinade sticks to the back of a spoon, it's good to go.
• Allow fish to grill until the internal temperature is roughly 130-140F.

  I prefer 135F for salmon.
• Once at temperature, warm your glaze and then spoon onto the fish to glaze.

  Then enjoy!