Salmon with easy Asian glaze

Annabelle White

This is the most sensational treatment of salmon and even in the winter I fire up the barbecue and cook this to place on mashed potatoes and serve with a salad.

500gm side of fresh, boned salmon 

2T Dijon mustard

2T mirin

4T soy sauce

2T brown sugar

1t sesame oil

Olive oil spray

Tin foil

Remove the bones from the salmon with tweezers. Place the salmon fillet in double layers of tin foil, lightly sprayed with olive oil.

Mix together the next five ingredients and spread over salmon fillet. Close foil up and barbecue for about 5-10 minutes on medium-low heat by direct cooking.

Cook’s tips: 

*  Salmon must always be cooked medium rare. The advantage of this recipe is that you can see the cooking process when you gently open up the foil wrapper. It should have a full aroma and still be slightly opaque pink in the centre.  Do not cook straight from fridge - allow the salmon to be at room temperature for 15 minutes before cooking.

* You can use this glaze successfully on simple salmon steaks as well and if cooking the whole side in the oven - allow a good 15 minutes at 200°C and then check. Remember, better underdone than overcooked.

Regularly appearing on radio cooking shows, writing food columns and authoring 11 cookbooks, Annabelle White's culinary talents are well-known and well-loved by many Kiwis. Visit for Annabelle's kitchen tips and recipes.