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Grilled Chili Crisp Salmon

Spicy from chili crisp, sweet from honey, and umami
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Prep Time5 minutes
Active Time45 minutes
Total Time50 minutes

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!