Blackened BBQ Salmon with Charred Garden Leeks
2 salmon fillets (120-150g each)
For the sauce:
2 tbsp dark soy sauce
2 cedar planks or similar, soaked overnight
Smoking chips (optional)
1 tbsp sesame oil
1 tbsp honey
1 tbsp chilli sauce
1 tbsp rice wine vinegar
1 clove garlic, grated
1 x 3cm piece root ginger, grated
Get your BBQ ready for indirect cooking, to about 220°c-230°c with a water bath ready. Place some smoking chips onto the coals if you wish.
2. Mix all ingredients for the marinade together and spread all over the flesh side of the fillets. Marinade for no more than 5-10 minutes.
3. Place the fillets onto your soaked boards and place the boards directly onto the coals or onto the grill. Cook for about 10 minutes, keeping your eye on the flesh until just cooked.
4. Serve with a beansprout, coriander and pickled ginger salad.
Want to see more? Watch our Head Tutor Bruno cooking this dish on the Cookery School’s Instagram page.
Take a look at our BBQ Cookery School courses.