This is a really nice way to barbecue salmon. The marinade it sweet and garlicky. As you only grill the salmon for about five minutes, it is nicely charred on the exterior and so succulent.
You could only marinate the fish for about 20 minutes but this is a light marinade and I like to let the salmon soak it all up for about two hours. It really does make a difference.
Be sure to get thick cut salmon fillets. If you can source wild salmon from your fishmonger, do it. You’ll be glad you did.
International & UK Orders
- 800g thick cut salmon fillet – skinned and cut into bite sized cubes
- 1 tablespoon lime zest
- Juice of two limes
- 3 tablespoons finely cut fresh coriander
- 2 tablespoons garlic and ginger paste
- 1 tablespoon green chilli – finely chopped
- 1 teaspoon freshly ground pepper
- 5 tablespoons soy sauce
- 4 tablespoons dark soft brown sugar
- 4 tablespoons water
- 4 tablespoons vegetable oil
- Place all of the ingredients except the salmon in a large bowl and whisk together.
- Pour the salmon pieces (tikka) into the marinade and let it soak up the juices for two hours.
- When ready to cook, fire up your barbecue. I use lumpwood chargcoal.
- When the coals are white hot, skewer the salmon tikka onto skewers and place them over direct heat.
- It should only take about five minutes for the salmon pieces to cook. They still be slightly pink on the inside and charred on the exterior.
- Serve hot. These salmon bites taste so good you can simply serve them with a green salad and nothing else.