Asian Style Salmon Cooked On The Weber Spirit II E 310 Gas BBQ

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar + sugar mimics the sweetness and acidity of mirin.

sake

🥗Healthier: white grape juice

💰Cheaper: dry white wine

White grape juice provides sweetness while dry white wine adds acidity.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is a healthier alternative with a similar flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option, while canola oil is more affordable.

Season the salmon tail with salt and black pepper.

In a bowl, mix cornflour with water.

Prepare the marinade by combining soy sauce and shaoxing rice wine vinegar with fresh ginger and garlic.

Lightly oil a perforated grill basket with cold-pressed rapeseed oil to prevent sticking.

Transfer the seasoned salmon to the oiled grill basket.

Preheat the BBQ to roasting heat, around 180-200 degrees Celsius, and set up the smoker box on the left side above burner tube number one.

Allow the smoker box to heat for about 10-15 minutes until smoke starts to come through.

Place the salmon on the BBQ and close the lid, leaving the middle burner completely off for 10 minutes to allow smoking.

After 10 minutes, baste the salmon with the Asian marinade, applying a little bit often like painting.

After another 5 minutes, baste the salmon again with the marinade and check the internal temperature aiming for 62 degrees Celsius.

Once the salmon reaches 62 degrees Celsius in the thickest part, remove it from the BBQ and let it rest briefly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens