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grilled serrano salmon
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Grilled salmon topped with Kogi Garlic Serrano Sauce and served with a Fiery Asian Slaw and sautéed baby bok choy.

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1 ea Salmon filet, grilled

2 tbsp Kogi Serrano Chili Sauce

4 oz Baby bok choy, leaves

1 tbsp Kogi Secret Weapon Sauce

6 oz Fiery Asian slaw


1.  Grill mark salmon filet on both sides. Place on a pan and brush with Garlic Serrano Sauce. Place in 450F oven and bake to desired doneness. Serve with baby bok choy sautéed with Secret Weapon Sauce and Fiery Asian Slaw.

fiery asian slaw


4 oz Asian slaw

2 oz Ken's Cucumber Wasabi


1.  Make fiery Asian slaw by mixing Asian slaw with Ken's Cucumber Wasabi.