- STEP 1
Prepare the barbecue for indirect cooking over medium heat (180–230°C).
- STEP 2
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.
- STEP 3
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.
- STEP 4
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.
- STEP 5
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.