Charcoal-grilled teriyaki salmon, cucumber pickles

Ingredients

• 800 g skin-on salmon fillets
• 80 ml soy sauce
• 60 ml mirin
• 2 tbsp liquid honey
• 90 ml rice vinegar
• 2 tsp toasted sesame oil
• 20 g fresh ginger
• 1 clove garlic
• 1 piece cucumber
• 1 piece red onion
• 120 g daikon radish
• 1 tbsp light brown sugar
• 1 pinch fine salt
• 1 tbsp white sesame seeds
• 2 pieces scallions
• 1 piece cucumber, red onion, and daikon pickles
• 1 piece mirin and sesame teriyaki glaze

Method

1. Prepare the quick pickles in the fridge: the vegetables must become supple, shiny, and still very crunchy before moving to the grill.
2. Prepare the teriyaki glaze: it is ready when it coats the spoon in a glossy sheen, without becoming sticky like caramel.
3. Carefully pat the salmon fillets dry, then let them come slightly to room temperature while the grill stabilizes.
4. Set up a two-zone fire: hot direct coals on one side to sear, and gentler indirect coals on the other to finish cooking without burning the glaze.
5. Lightly oil the grate, then place the salmon skin-side down over the direct zone; the skin should sizzle immediately and will release more easily once well seared.
6. Move the salmon to the indirect zone, flesh-side up, then brush with the glaze in several thin coats; close the lid between coats so the charcoal smoke clings to the surface.
7. Stop cooking when the flesh flakes into large petals, remains pearly in the center, and offers slight resistance to the touch; if the glaze darkens too quickly, move the fish further from the coals.
8. Let the salmon rest off the heat while the juices redistribute, then add a final coat of glaze for a glossy finish.
9. Plate with the drained pickles, sliced scallions, sesame seeds, and a few drops of toasted sesame oil to reinforce the summery Asian barbecue vibe.

Nutrition

Per serving

Energy

589.1 kcal

Protein

43.09 g

Carbohydrate

25.6 g

Fat

29.95 g

Fibre

1.96 g

Calcium

36.49 mg

Iron

0.79 mg

Magnesium

30.45 mg