About this recipe:This barbecue salmon recipe is best prepared over a charcoal BBQ, but in bad weather the grill will do. Just 5 minutes of preparation and 10 minutes of cooking result in something truly special. The secret is in the marinade.
225ml soy sauce
2 tablespoons red wine
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
900g salmon steaks
4 sprigs fresh parsley, for garnish
4 slices lemon, for garnish
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Combine soy sauce, red wine, ginger and black pepper in a large, resealable plastic bag. Seal, and shake vigourously to mix ingredients. Add salmon steaks, squeeze out excess air and seal. Refrigerate, turning frequently to keep all sides in contact with the liquid, for no less than 2 hours.
Preheat an outdoor barbecue for medium high heat.
Cook on a hot barbecue for about 5 minutes per side, basting freely with extra marinade. Serve with parsley garnish and lemon slices.