1 skin-on whole salmon fillet, about 1.2 kg and 1.5–2.5 cm thick, pin bones removed
1 tablespoon light brown sugar
10 g unsalted butter
1 teaspoon honey
2 tablespoons Dijon mustard
1 tablespoon soy sauce
1 tablespoon extra-virgin olive oil
2 teaspoons peeled, grated fresh ginger
Prepare the barbecue for indirect cooking over medium heat (180–230°C).
In a sauté pan, combine the sugar, butter and honey, and warm over a medium heat on the stove until melted. Remove from the heat and whisk in the mustard, soy sauce, oil and ginger. Leave to cool to room temperature.
Place the salmon, skin-side down, on a large sheet of foil. Trim the foil to leave a border of 5 mm–1 cm around the edge of the salmon. Brush the top of the salmon with the brown sugar mixture.
Brush the cooking grates clean. Place the salmon on the foil over roasting/indirect medium heat for 25–30 minutes, close the lid, and cook until the edges begin to brown and the inside is opaque. Transfer the salmon with the foil to a chopping board.
Cut crossways into six to eight pieces but do not cut through the skin. Slip a spatula between the skin and the flesh, transfer the pieces to individual plates and serve right away.