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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).

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

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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