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- 4 salmon fillets
- 1 thumb sized red chilli, deseeded and finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp fish sauce
- 1 tbsp sesame oil
- 2 tbsp honey
- Ā¼ cucumber, diced
- 1 red onion, diced
- 4 tbsp sweet chilli sauce, mixed with a squeeze of lime juice
and a handful of coriander roughly chopped
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- Put the salmon in a bowl with the chilli, garlic, coriander, fish sauce, sesame oil and honey.
- Season with pepper and refrigerate for at least 20 minutes or overnight.
- Heat BeefEaterĀ® BBQ to medium heat.
- Place the salmon skin side down and cook with the hood down until the salmon is crisp at the edges and cooked through.
- Serve with the cucumber and onion sprinkled over and the sweet chilli dipping sauce along with any prepared side dishes!
