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- Oily fish
Salmon fillets are marinated in a sweet, spicy and tangy sauce that features red chillies, sesame oil, garlic and a touch of brown sugar. Wonderful served with rice and stir-fried mange-tout, baby sweetcorn and mushrooms on the side.
1169 people made this
- 8 (110g) fillets salmon
- 120ml groundnut oil
- 4 tablespoons soy sauce
- 4 tablespoons balsamic vinegar
- 4 tablespoons spring onions, chopped
- 3 teaspoons dark brown soft sugar
- 2 cloves garlic, minced
- 1 1/2 teaspoons ground ginger
- 2 teaspoons crushed red chillies
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
MethodPrep:15min ›Cook:10min ›Extra time:5hr marinating › Ready in:5hr25min
- Place salmon fillets in a medium, nonporous glass dish. In a separate medium bowl, combine the groundnut oil, soy sauce, vinegar, spring onions, dark brown soft sugar, garlic, ginger, red chillies, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
- Prepare an outdoor barbecue with coals about 12cm from the grate, and lightly oil the cooking grate.
- Barbecue the fillets 12cm from coals for 10 minutes per 2.5cm of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.
Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
Reviews & ratingsAverage global rating:(1297)
Reviews in English (900)
Great, easy recipe. My outdoor grill is closed up for the season, and I didn't want to get my stove top all greasy using the grill pan. So after marinating the fish for 4 hours, I put the fish in a glass dish, poured the marinade over and put it in a 400 degree convection oven for 20 minutes, GREAT. Putting it in the oven with the marinade gives the fish a glaze. Delicious!! Thanks-06 Nov 2002
Don't throw the marinade out!!! Put the marinade in a saucepan with a couple of tablespoons of dry white wine and simmer for about 5 minutes. Drizzle on the salmon - just makes it even better.-22 Sep 2007
We use this recipe ALL THE TIME! The marinade is fine for a few hours, but the flavor is best when you marinade overnight. I let it soak in a plastic zip bag rather than a covered dish. So easy! If you're missing one or two ingredients, it's usually still very good. I often make it with canola oil rather than peanut oil, and it's just as good IMO. I make this for others and share the recipe often.Probably my favorite recipe from this site....seriously.-13 Apr 2007