4 salmon fillets, approx 175g each
3 tbsp Lee Kum Kee Premium Light Soy Sauce
For the marinade:
2 tbsp chilli garlic sauce
2 tsp oyster sauce
2 tsp sesame dressing
2 tsp rice vinegar
These can all be cooked on the barbecue at the same time as the fish
Place the salmon in a glass dish, pour over the light soy sauce and leave to marinate for one hour.
Mix all the glaze ingredients together.
Light your barbecue. If you are using charcoal make sure they are fully lit and all the flames have died down. Place your fish, skin side down, on the indirect heat of the grill.
Grill for 5 to 7 minutes, until the skin is crispy and fish is almost cooked. Flip the fish over, and grill for another minute or 2 and then flip back over.
Brush liberally with the glaze and close the lid of the barbecue for a minute or two. You will need to take care cooking the fish as every barbecue is slightly different and salmon fillets can vary in thickness.
If you prefer to cook indoors, heat your grill to medium and repeat the process described in steps 4 and 5.
Take the salmon off the grill, brush again with the glaze if wished, and serve immediately with a selection of griddled vegetables.
Cooking time: 17 mins
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