Prepare the salmon fillets
We recommend you season your fillets with a good sprinkling of sea salt at least 1-2 hours before cooking.
Prepare the marinade
In a bowl, whisk together the soy sauce, honey, maple syrup, olive oil, lime juice, garlic, ginger, sesame oil and chilli flakes.
Marinate the salmon
- Place the salmon fillets in a shallow dish or tray.
- Pour over the marinade and turn to coat evenly.
- Cover and refrigerate for 20–30 minutes (no longer, to keep the fish fresh and delicate).
Preheat the BBQ
- Heat your BBQ to medium-high heat.
- Lightly oil the grill to prevent sticking.
BBQ the salmon
- Remove the salmon from the marinade and place fillets skin-side down on the grill.
- Cook for at least minutes before flipping, depending on thickness. You should be able to see the salmon meat changing to a lighter, more opaque pink colour.
- Brush with extra marinade as it cooks.
- Grill until the salmon is cooked through and lightly caramelised.
Serve
- Remove from the BBQ and rest briefly.
- Serve with a squeeze of fresh lime and your choice of sides (e.g. salads, grilled vegetables or rice).
💡 Optional
- Pair with a fresh avocado and cucumber salad
- Serve alongside grilled corn or new potatoes
- Add a drizzle of extra glaze for a glossy finish
