Barbecued salmon recipe
Grilled salmon cooked on the barbecue gives a crisp skin, smoky flavour and takes very little preparation.
Tips:
- Before you grill, check the salmon for any pin bones by running your hand along the flesh. Remove them with pliers or tweezers.
- This recipe gives you instructions on how to grill it directly over coals, which gives a crisp skin and a more intense smoky flavour. You can wrap the fish well in foil and cook it for around 10 minutes instead. Brush the foil with oil to prevent the fish from sticking.
- For an alternative marinade, brush the salmon with olive oil, season well then serve it with a punchy chimichurri herb sauce, which balances perfectly with the richness of the salmon.
- You could also try a honey and mustard marinade. Mix together 2tbsp honey, 2tbsp Dijon mustard and 3tbsp oil together, and brush over the salmon.
- Using an oiled fish grill to cook the salmon will makes flipping it easier.
Ingredients
- 1 x 600g (1lb 5oz) piece salmon, with skin
- 1 x 600g (1lb 5oz) piece salmon, with skin
- 1 x 600g (1lb 5oz) piece salmon, with skin
- 4 tbsp soy sauce
- 4 tbsp mirin (or 4tbsp rice vinegar and 1tbsp sugar)
- 1 pinch freshly ground black pepper
- 1 pinch chilli flakes
- 4 tbsp soy sauce
- 4 tbsp mirin (or 4tbsp rice vinegar and 1tbsp sugar)
- 1 pinch freshly ground black pepper
- 1 pinch chilli flakes
- 4 tbsp soy sauce
- 4 tbsp mirin (or 4tbsp rice vinegar and 1tbsp sugar)
- 1 pinch freshly ground black pepper
- 1 pinch chilli flakes
- 4 tsp toasted sesame oil
- 4 tbsp soy sauce
- 1 lime (juice and zest)
- 4 tsp toasted sesame oil
- 4 tbsp soy sauce
- 1 lime (juice and zest)
- 4 tsp toasted sesame oil
- 4 tbsp soy sauce
- 1 lime (juice and zest)
Details
- Cuisine: British
- Recipe Type: Salmon
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 6
Step-by-step
- Mix together all the ingredients for the marinade. Brush all over the salmon flesh, cover and leave in the fridge to marinate for an hour.
- Fire up the barbecue, with your grill rack around 10cm (4 inches) above the fire. Once the flames have died down, brush the rack with oil if you are using the direct method or if you’ve wrapped the fish in foil.
- Put the fish on the grill, skin side down, and cook for five minutes. Then flip, using two fish slices, to cook the other side. Again, leave it for about five minutes and remove to your serving plate.
- Whisk the dressing ingredients together, then spoon over the salmon and serve.
Image: Jacek Chabraszewski/Shutterstock
You might also like:
Salmon, courgette and lemon kebabs
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature