Hawaiian BBQ Rubbed Salmon with Asparagus and Ginger-Soy Sauce

Serves: 4

Prep Time: 10 minutes

Cook Time: 8 minutes


1/3 cup soy sauce

1 1/2 tbs. fresh lemon juice

1/2 tsp. toasted sesame oil

1-inch piece fresh ginger, peeled

1 lb. asparagus, tough ends trimmed

3 tbs. olive oil, divided

4 skinless salmon filets (5 oz. each)

1 1/2 tbs. Hawaiian BBQ Seasoning

1 1/2 cups freshly steamed rice, for serving

1 tbs sesame seeds, toasted


  1. Preheat oven to 450°F. In small serving bowl, whisk soy sauce, lemon juice, and sesame oil. Using fine grater, grate ginger into soy mixture. Set ginger-soy sauce aside.
  2. Toss asparagus with 2 tbs. olive oil on baking sheet and season with salt and pepper. Spread asparagus in single layer over half of large rimmed baking sheet. Coat salmon with 1 tbs. oil and sprinkle all over with Hawaiian BBQ Rub seasoning. Place on baking sheet opposite asparagus. Roast asparagus and salmon 8 minutes, or until asparagus is crisp-tender and salmon is mostly opaque, with rosy center.
  3. Divide salmon and asparagus among four plates. Sprinkle with sesame seeds and serve with rice and ginger-soy sauce.
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