BBQ Joe’s Vietnam
Grilled Salmon
BBQ Joe’s Notes …
This white-wine-honey-cajun grilled salmon is a crowd pleaser … be careful not to overcook the salmon, a common mistake. Salmon is a heavy meat, similar to a steak, meaning it will continue to cook a bit after you pull from a hot grill. Better to undercook a bit and have to put it back on the grill than to overcook and have dried-out salmon.
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Ben Thanh market |
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Ben Thanh market |
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Salmon Rub:
1 cup Old Bay Seasoning (or a cajun spice mix subsitutute) About 1 spoonful of Thai Chili … (moderate to your heat level). Or adjust the volume to the quantity needed, but maintain the 10:1 ratio. Grind together and rub generously on a rinsed piece of salmon. Yes, its that simple ! |
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Direct heat, high temperature … 3 to 4 minutes a on the 1st side, which is the meat side … meaning … skin side UP.
Be sure to season the grill before cooking. On a cold grill, take a bit of cooking oil and brush on the grill. Bring the grill to full hot temperature. This will prevent the fish from sticking to the BBQ. |
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Turn over the salmon. Direct heat continues … about 3 to 4 minutes. |
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Baste the salmon with BBQ Joe’s Salmon Baste.
Taking a spoon full of liquid and pour over the salmon every minute until you pull the salmon from the grill. In between spoon-full of basting, put the lid back on the grill, take a sip of your beer, contemplate how good the life is at the moment, base the salmon again, then repeat. |