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Prep Time
10 mins
Total Time
30 mins


¼ cup
soy sauce
60 mL
2 tbsp
brown sugar
30 mL
2 tbsp
hoisin sauce
30 mL
2 tsp
finely chopped garlic
10 mL
2 tsp
finely chopped fresh ginger
10 mL
1 tsp
rice vinegar
5 mL
1 tsp
Sriracha sauce
5 mL
2 lb
skin-on Atlantic Salmon fillet
1 kg


Step 1
Mix together soy sauce, sugar, hoisin sauce, garlic, ginger, vinegar and Sriracha sauce.
Step 2
Place salmon in glass or ceramic dish, skin-side down. Brush on half the soy marinade. Let stand 10 min.
Step 3
Grill salmon, skin-side down, on well-greased BBQ on high heat, lid closed, for 8 to 10 min., or until salmon is pink and cooked through and marinade chars at edges. Brush with remaining marinade once or twice during grilling. Salmon should reach internal temperature of 70˚C (158˚F).

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Nutrition Facts

Nutrition Description:
Per serving (1/6 of the recipe):
9 g
Saturated Fat:
1 g
7 g
5 g
80 mg
30 g
770 mg

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