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A delicious twist on classic sweet and sour salmon, infused with smoky flavours that bring the taste of BBQ season to your table all year long.
2 to 3 pounds salmon
1 cup sweet and sour duck sauce
1/2 cup chili sauce
2 tablespoons maple syrup
1 teaspoon liquid smoke
1 tablespoon kosher salt
1 tablespoon garlic powder
1/2 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon ground coriander
toasted sesame seeds for garnish
Add all ingredients, except the salmon, to a bowl and whisk together.
Add the salmon and marinate in the fridge for one to two hours (if you’re short on time, skip marinating).
Preheat oven to 480 degrees Fahrenheit.
Line a baking sheet with tin foil and spray with oil. (Parchment paper will burn when broiling).
Place the salmon on the baking sheet and allow it to rest on the counter for 20 minutes. This will ensure even cooking throughout.
Save 1/3 of the marinade to re-baste. Ensure the salmon is well coated in the sauce.
Bake for 12-20 minutes, depending on how thick your salmon is.
Once the middle is set, preheat the oven to broil.
Broil for three to four minutes until caramelized. Ensure the top does not burn.
Garnish with toasted sesame seeds and enjoy!
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