Asian BBQ Grilled Salmon

Instead of a candy-and-smoky barbeque sauce, this simple salmon recipe calls for creating a spicy Asian glaze. If you can't locate fish sauce, sense free to just go away it out (although it does add a funkiness we adore!). As for the mirin (Japanese sweet rice wine), you can replacement dry white wine or rice wine vinegar. You'll just want to stir in about a teaspoon of sugar to sweeten it a bit. Trust us, this could turn out to be your new favorite sauce. Beyond grilled salmon, you may want to use it for just about everything—grilled chook, grilled shrimp, or maybe grilled steak.

4 tbsp. hoisin sauce
2 tbsp. rice vinegar
2 tbsp. low-sodium soy sauce
2 tbsp. mirin
1/2 tsp. garlic chili paste
1 tbsp. minced fresh ginger
Zest and juice of 1/2 a lime
1/2 tsp. garlic powder
Vegetable oil, for brushing
4 (4-oz.) skin-on salmon fillets
Thinly sliced green onions, for garnish
Sesame seeds, for garnish

1 In a large bowl, whisk together hoisin sauce, rice vinegar, soy sauce, mirin, garlic chili paste, ginger, lime juice and zest, and garlic powder.
2 Preheat grill on high and brush with oil. Place salmon fillets directly on grill, skin side down, and cook, 5  minutes. Using a heavy-duty spatula, carefully flip salmon and brush with barbecue sauce. Cook another 2 to 3 minutes or until cooked through. 
3 Top salmon with more glaze, green onions, and sesame seeds to serve.