Mix together soy sauce, sugar, hoisin sauce, garlic, ginger, vinegar and Sriracha sauce.
Place salmon in glass or ceramic dish, skin-side down. Brush on half the soy marinade. Let stand 10 min.
Grill salmon, skin-side down, on well-greased BBQ on high heat, lid closed, for 8 to 10 min., or until salmon is pink and cooked through and marinade chars at edges. Brush with remaining marinade once or twice during grilling. Salmon should reach internal temperature of 70˚C (158˚F).
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More about Privacy