• 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


  • 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.

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