Spicy Salmon By Honing van Manuel

4 persons | Fish and shellfish | Fish | Main dish

Prep time

This recipe is made in collaboration with Honing van Manuel

• Light a medium amount of charcoal and heat your YAKINIKU® Kamado to 160 °C. For this recipe you are working with indirect heat. Place the heat shield and then the grate in the Kamado.

Cook time

• Place the salmon fillets skin-side down on the grate above the indirect zone of the Kamado. Close the lid and cook for 15 minutes at 160 °C.
   
• Brush the salmon with an extra layer of glaze using the YAKINIKU Sauce Mop. Close the Kamado and cook for another 5 minutes.
   
• Brush again with glaze and cook for the final 5 minutes until the salmon is done and the glaze caramelises nicely. The core temperature of the salmon should be 55 to 60 °C for a perfect result.
   
• Remove the salmon from the Kamado and leave to rest for a few minutes. Sprinkle with sesame seeds and sliced spring onion and serve immediately.