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Barbecue teriyaki salmon by Nick Nairn


This is a wonderfully easy barbecue recipe with an oriental twist.

  • 4 x 175g RSPCA Assured labelled salmon fillets
  • 1 tbsp runny honey
  • 50ml soy sauce
  • 30ml dry sherry or mirin
  • 10 wooden skewers soaked in water
  • Cut the salmon into 5cm x 2.5cm pieces and place onto skewers.
  • Place honey, soy and sherry (or mirin) into a pan and gently warm, stirring until thoroughly mixed. Leave this dressing to cool.
  • When cool, place salmon skewers into the dressing and leave for 1-2 hours, turning occasionally to ensure they are coated. Place on a heated barbecue and cook for 1-2 minutes turning frequently until cooked. 

Recipe:  The Freedom Food Celebrity Recipe Collection

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