Sweet Chili Glaze for Grilled Salmon

This is a quick and easy glaze I created for cedar plank salmon fillets, which is light and with just a bit of heat from the Korean chili paste. Brush on the filets just before grilling using offset lump charcoal.

Leftovers can be served cold on a nice spinach salad. Enjoy!

INGREDIENTS: 1/2 cup Tsang’s sweet chili sauce The juice of 1/2 fresh lemon 2 cloves garlic 1/4 tsp. whole peppercorns 1 tbs. soy sauce 1 tsp. Korean gochujang chili paste

2-3 five to seven oz. salmon filets Thinly sliced scallion as garnish

DIRECTIONS:

Place the ingredients in a small food processor and pulse until smooth. Brush on salmon filets placed skin-side down on a cedar plank. Grill covered until the internal temperature at the thickest part of the fish reaches 130° F.

Remove the filets from the plank using a wide metal spatula. Serve immediately with sliced scallion.