No fish takes to the barbecue as well as a salmon fillet. It's easy to cook, thrives on a good marinade, and just about everyone loves it.
750 g salmon fillets, (about 4)
2 tbsp hoisin sauce, (available in Asian section of most supermarkets)
2 tbsp orange juice
1 tsp honey
1 tsp grated orange zest
Place the salmon fillets in a zip-top plastic bag. In a small bowl, stir together the hoisin sauce, orange juice, honey and orange zest. Pour into the bag with the salmon fillets, press out as much of the air as possible and zip the top shut. Refrigerate for at least 1 hour, or as long as 4 hours.
At grilling time, preheat the barbecue on high for 5 min. Turn the heat down to medium, place the fillets directly onto the grill, close the lid and cook for 3 to 5 min. Discard leftover marinade. Carefully turn fillets over using a barbecue spatula and continue to cook with the lid closed for another 3 to 5 min or until the salmon is just cooked through.
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