Experience a new twist on grilling with this colorful salmon stir-fry, highlighted by a sweet and spicy homemade gochujang glaze. Ideal for lively BBQ gatherings, this recipe blends rich, smoky flavors with a medley of crisp vegetables.
Ingredients
Salmon fillets: 2 large pieces
1 tbsp Gochujang (hot pepper paste)
2 tbsp soy sauce
1 tbsp sweet chili sauce
1 tbsp rice vinegar
2 tbsp water
1 tsp honey
2 tsp fresh ginger
2 heads baby bok choy
2 medium carrots
3 mixed bell peppers
200 gr / 7 oz fresh mushrooms
2 tbsp olive oil
sesame seeds
- 4 tbsp PitmasterX Tweety BBQ seasoning
2 lemons
1 tbsp Jack Daniel's Tennessee Fire
Tools
Thanks to Kamado Joe for sponsoring this recipe Visit their website to learn more.
How to
- Begin by preheating your grill to 288°C or 550°F. Prepare your salmon by scoring the skin lightly; this prevents curling during cooking and aids in fat rendering.
- Create a homemade glaze by mixing gochujang, soy sauce, sweet chili sauce, rice vinegar, honey, and water in a bowl until well combined. Set aside
- For the vegetables, slice carrots with a peeler, mince the ginger, and cut the bell peppers into strips. Quarter the mushrooms and slice the bok choy, keeping the leafy parts separate from the stems as they cook faster.
- Season the salmon with the PitmasterX Tweety BBQ seasoning.
- Once the grill is hot, arrange charcoal on one side to create direct and indirect heat zones. Place a soapstone or heavy skillet over direct heat to preheat. Drizzle a little olive oil on the stone and start by placing the salmon, skin side down, over the hottest part of the grill to sear.
- Simultaneously, place the harder vegetables like carrots and bok choy stems on the soapstone, turning occasionally until they start to soften. Add the peppers, ginger, and mushrooms, adjusting placement according to their cooking times.
- Carefully flip the salmon to cook the flesh side. Sprinkle on some more PitmasterX Tweety BBQ seasoning on the salmon and the vegetables.
- Towards the end of grilling add the remaining vegetables and baste them with a little bit of the prepared glaze.
- Cut two lemons and place them on the grill. Searing the lemons will caramelize them, making them slightly sweeter. Squeeze the grilled lemons over the fish and vegetables to add a bright, sweetened zest that enhances the flavors beautifully.
- When the salmon is nearly done, apply the remaining glaze, fusing them with flavor and moisture. This method captures the smokiness of the grill while the steam from the vegetables helps cook the salmon through gently. Cover for a few minutes to let the flavors meld.
- Finally, flambé the salmon and vegetables with some whiskey to add a rich, caramelized flavor. Serve the salmon over a bed of grilled vegetables, garnished with fried onions, a squeeze of grilled lemon, and fresh herbs for an added burst of freshness. Enjoy a meal that’s not only visually appealing but also packed with layers of texture and taste.
