Raise salmon to the sublime with wood smoke and a sticky Asian glaze
As an antidote to all the meat usually cooked on the barbecue why not try this really easy salmon, packed with aromatic Asian flavours and with a lovely sticky glaze on the top. It’s perfect for a hot summer day, served simply with a green salad.
Ingredients:
- large piece salmon with skin on
- sea salt
- fresh ground black pepper
- 2 tbsp spring onion tops; finely sliced, for garnish
- ½ red chilli; finely sliced, for garnish
Asian sauce:
- 4 tbsp soy sauce
- 4 tbsp water
- 2 teasp cornflour
- 2 tbsp pineapple juice
- 2 tbsp shaoxing or rice wine vinegar
- 2 cloves garlic; grated
- 1” fresh ginger; grated
Equipment:
Combine all the sauce ingredients.
Pre-heat the grill to around 190C (375F), we are using the Weber Spirit II E-310 gas BBQ with both the outside burners on medium to high and the central burner off. You can just as easily cook this on a charcoal BBQ or electric grill. Place salmon, we used the tail, skin side down on a plank, or an oiled upturned Large Weber Grill Basket and place over the central off burner.
Cook over direct heat for 5 – 10 minutes, this will allow the smoke to penetrate the flesh.
Brush with the sauce then cook for 15 – 20 minutes over indirect heat. Brush with more sauce about 5 minutes before the end. Check the internal temperature with a digital thermometer and once that reaches 62C (144F) take the fish off and let it rest for 5 minutes covered in tin foil.
