Instructions
Sweet and Spicy Sauce
- In a small sauce pan, add the honey, butter and garlic. Melt together on low heat. Careful not to burn it, as it should only take a min. Next, squeeze the full lemon into the sauce and add the garlic and Thai pepper(s) to saute them slightly. Again, be careful, you do not need to leave this on the heat very long. Last, I add the soy and Hoisen sauce. I add these last because I do not want the Hoisen sauce to cook down and be too diluted when I apply it to the fish.
Sweet and Spicy Salmon
- Layout your salmon - skin facing down - on your serving plate. Cover all of the salmon with your sauce, saving 1-2 tbsp of sauce for using at the end of cooking.
- Once the sauce starts to solidify, you are ready to move the salmon to the barbecue. We put the salmon in our fish basket and add some vegetables that are lightly covered with oil olive and sea salt. The barbecue should be medium heat (180ºC) but not direct flame, we do not want to burn the skin of the salmon. The barbecuing time will depend on the width of the salmon but I would rotate the veggies after 3-4 minutes and start to check the salmon around 8 minutes. Also, at this time, I like to squeeze some more lemon juice over everything and then leave it on the heat for 1-2 mins more. Just keep an eye not to over cook the salmon - you should see a light white juice starting to come to the surface when it is ready. You want to remove the salmon before it gets flaky though.
- Remove the salmon from your fish basket and place it on a clean serving plate. Now return the sauce you put aside earlier on low heat to rewarm it. This will be very quick, remove it from the heat before it starts to boils. Pour the sauce over the salmon and serve with your vegetables.
Recipe Notes
Bon Profit!
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