Sweet and Spicy Grilled Salmon Is a Fan Favorite

Make this salmon the star of summer barbecues.

The sauce has just the right balance of flavors. Dreamstime/TCA

I once received an email from one of my cookbook readers, who shared how this recipe has been the star of every important occasion for her family and friends. She claims it is unspoken that this all-time favorite must be present for any important moment in her family’s life. “Wow,” I thought. That is certainly a nice compliment! I decided to cook it up to see if the recipe was still as good as I remembered. A resounding “yes” was my response.

Brown sugar, cilantro, and ginger are added here for a sweet and spicy Asian-style sauce, which has just the right flavor balance. If you like it spicy, feel free to add more cayenne. Also, basting can lend as much flavor to fish as marinating, so remember to brush on the sauce every few minutes.

Serve with your favorite grilled vegetable and simple steamed rice. Begin with a chilled soup and finish with a fresh fruit platter and Asian-style cookies. Recommended beverage? Salmon is rich and oily, so it needs a robust wine for balance. A barrel-fermented chardonnay is great here. Sake might be nice as well.

There are few tips to make this dish easy to prepare:

• Select the very freshest salmon; trust your fishmonger to recommend the best type for grilling.
• Oil the grates of the grill so the salmon will not stick.
• Heat the grill to medium-high (350 degrees F to 400 degrees F); if the heat is too high, the fish will be dry.
• Choose center-cut fillets for even cooking; skinless is preferred, but skin-on works too.
• Basting the salmon acts similarly to marinating and will add flavor.
• Check the salmon for desired doneness by using a thermometer. The recommended temperature is 145 degrees F. When you take it off the grill, it will be 140 degrees F—the temp will go up 5 degrees as it rests for 5 to 10 minutes.

Sweet and Spicy Grilled Salmon

Serves 4

• 2 pounds salmon fillets or 4 salmon steaks, 1/2 pound each

For the sauce:

• 1 tablespoon unsalted butter
• 2 medium shallots, finely chopped
• 1/4 cup fresh lemon juice
• 4 teaspoons brown sugar
• 1/4 teaspoon cayenne pepper
• 1 tablespoon finely chopped fresh ginger
• 1/4 cup red wine vinegar
• 2 tablespoons soy sauce
• 2 tablespoons finely chopped fresh cilantro

To garnish:

• Lemon slices
• Fresh parsley sprigs

Prepare the barbecue for medium-heat grilling.

In a small saucepan over medium heat, melt the butter. Add the shallots and saute until softened, about 3 minutes.

Add the lemon juice, brown sugar, cayenne pepper, ginger, vinegar, and soy sauce; stir until well combined. Remove from the heat and mix in the cilantro. Reserve 1/4 cup for serving.

Baste the salmon with a brush liberally on both sides with the sauce.

Grill the salmon about 3 inches from the fire, turning once and basting frequently with the sauce, 5 to 7 minutes on each side. The timing will depend on the thickness and size of the salmon pieces. Remove from grill and let rest for 5 to 10 minutes before serving.

Transfer salmon to a platter or individual plate and garnish with lemon slices and parsley. Serve immediately. Pass remaining sauce at the table.

Advance preparation: The sauce may be prepared 8 hours in advance and kept covered at room temperature. Reheat the sauce before basting the salmon.

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