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BBQ Salmon
Smoky, sweet and buttery-soft, this BBQ salmon is brushed with chipotle paste and honey, then cooked slowly over indirect heat. It’s an easy summer centrepiece needing very little hands-on prep.
Rezept
Zubereitungszeit ca. 55 MinutenVorbereitung ca. 5 MinutenKochzeit ca. 45 Minuten
Zutaten:
- 500 g (
- 1lb) prime salmon fillet - skin on ((this is approx. one half-side of salmon))
- 2 tsp chipotle paste
- 2 tsp honey
- 1/8 tsp salt
- 1/8 tsp black pepper
Arbeitsschritte:
- Remove the salmon from the refrigerator 30 minutes before you want to cook it to take the chill off it.
- Set up the barbecue for indirect heat cooking at 120C/250F (or preheat the smoker to 120C/250F).
- Place the salmon on a cooking tray, skin-side down.
- Brush on the chipotle sauce, then drizzle on the honey and spoon with the back of a spoon. Sprinkle on the salt and pepper.
- Place on the barbecue over indirect heat for 35-45 minutes, until an internal temperature probe in the thickest part of the salmon reads 55-60C/131-140F (see notes section for other methods of checking doneness).
- Rest for 5 minutes, then serve.
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