Coat the flesh side of the salmon in the spice mixture. Grease a medium-hot grill with vegetable oil. Once the oil begins to smoke slightly, place the salmon on the grill, skin side down. Adjust the temperature if needed so the salmon does not burn. Cook 3- to 5 minutes and do not remove the salmon until it has cooked about ⅔ of the way up the sides.
Preheat the oven to 425ºF. Cut the potatotes into quarters. In a bowl, combine all the ingredients. Place the potatoes on a sheet pan and bake the potatoes for 30- to 35 minutes until golden brown and tender.
Sweet Soy Glaze Sauce
Combine all ingredients in one small pot and then bring to a simmer. Once it starts to simmer, add the corn starch to thicken the sauce. Combine and set aside.
Cut the bottom 1- to 2 inches off each asparagus stem. Heat up a skillet on medium heat and add the butter. Sauté the garlic until slightly browned before adding the asparagus. Toss with a spatula to coat asparagus with the garlic. Cook for a few minutes until slightly tender.
Mango Chutney Salsa
Combine all ingredients in one small bowl.
Begin by placing potatoes on the plate, then add asparagus and salmon fillet. Drizzle Sweet Soy Glaze Sauce over the dish. To complete, add two tbsp of Mango Salsa Chutney. Enjoy!
If you enjoyed this grilled Alaska salmon recipe, check out Fish Alaska’s full recipe blog archive.