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Chilli garlic bbq salmon recipe

Chilli garlic bbq salmon recipe

  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Oily fish
  • Salmon
  • Whole salmon

This is an exceptionally delicious barbecued salmon recipe, with a spicy Thai-inspired flavour. This is sure to please everyone and can also be made in the oven if it's not BBQ weather!

300 people made this

IngredientsServes: 6

  • 1 (1.3kg) whole salmon, cleaned
  • 4 tablespoons soy sauce
  • 1 tablespoon chilli sauce
  • 1 tablespoon chopped fresh root ginger
  • 1 clove garlic, chopped
  • juice and zest of 1 lime
  • 1 tablespoon dark brown soft sugar
  • 3 spring onions, chopped

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Prepare outdoor barbecue for high heat.
  2. Trim the tail and fins off of the salmon. Make several shallow cuts across the salmon's skin. Place salmon on 3 large, slightly overlapping sheets of aluminium foil.
  3. In a bowl, stir together soy sauce, chilli sauce, ginger and garlic. Mix in lime juice, lime zest and dark brown soft sugar. Spoon sauce over the salmon.
  4. Fold the foil over the salmon, and crimp the edges to seal.
  5. If using hot charcoals, move them to one side of the barbecue. Place the fish on the side of the barbecue that does not have coals directly underneath it, and close the lid. If using a gas barbecue, place the fish on one side, and turn off the flames directly underneath it; close the lid. Cook for 25 to 30 minutes. Remove to a serving platter, and pour any juices that may have collected in the foil over the top of the fish. Sprinkle with spring onions.

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Reviews & ratingsAverage global rating:(290)

Reviews in English (207)


This recipe is fabulous! I cooked it in foil in the oven at 425 for 20 minutes and threw in slices of red pepper too, which were amazing with the sauce. I will make this again and again!-25 Aug 2006

by ChristineM

I loved this, and I am very picky about salmon recipes. Like other reviewers, I thought the flavors would overpower the salmon, but the marinade really wasn't too strong at all! I used a 1 lb. salmon filet cut into 2" chunks but kept the other quantities the same, wrapped in foil and baked in the oven for about a half hour. The only thing I would do differently next time is use lite soy sauce (personal preference) and if baking like I did this time I would open the foil for the last 5 minutes to let the sauce carmelize a bit. Will definitely try this with a whole salmon some day as the recipe states!-30 Nov 2007


Living in the Pacific NW, I don't like to add anything too fancy to husband was worried that this dish would cover up the flavor of the salmon..and amazingly it enhanced the flavor of the salmon. This is a regular salmon dish in our family now...don't hesitate to try it if you love the real salmon flavor...this did NOT cover it up-13 Oct 2007

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