A caramelised, smoky, sweet-and-savoury side of salmon – cooked over charcoal using the indirect method.
🕒 Prep Time: 10-15 mins
🔥 Cook Time: 25–35 mins (indirect)
🍽️ Serves: 6-8ish…
🔥 Grill Setup: Indirect heat at 160–180°C (320–355°F)
Why This Recipe Works on the Kamado
Kamado-style grills are perfect for delicate proteins like salmon. Using indirect heat, the salmon gently roasts and absorbs a subtle smokiness, while the sticky honey, soy and mustard glaze caramelises beautifully without burning. The result? A juicy, tender, flavour-packed showstopper. This is bound to impress at the next family BBQ- Who wouldn’t love a salmon nailed to a plank!!!
Ingredients
- 1 whole side of salmon (~1–1.5kg), skin on, pin-boned
- 3 tbsp honey – (Always support and buy local honey- it cant be beat!)
- 3 tbsp soy sauce (light or all-purpose)
- 2 tbsp Dijon mustard
- 1 tbsp wholegrain mustard (for texture)
- 1 tbsp olive oil
- 1 garlic clove, finely minced
- Juice of ½ lemon
- Freshly ground black pepper, to taste
- Fresh parsley and dill
- Lemon wedges, to serve
Equipment Needed
- Heat deflector (for indirect cooking) (add link)
- Straight on the stainless grills unless you wanna’ go pro and use a cedar plank… nail it on there.
- Small mixing bowl
- Basting brush (add link)
- Temperature probe (add link)
Grill Setup (Indirect Method)
- Set up your Kamado BBQ for indirect cooking using the heat deflector.
- Light your charcoal and bring the grill temperature to a steady 160–180°C (320–355°F).
- Add a small chunk of fruit wood (like apple or cherry) for a subtle smoky flavour (optional).
Method
1. Prepare the Glaze
In a small bowl, whisk together honey, soy sauce, Dijon mustard, wholegrain mustard, olive oil, garlic, and lemon juice. Mix until smooth.
2. Prepare the Salmon
- Place the salmon on a board or cedar plank, skin-side down.
- Pat the salmon dry with paper towels and season lightly with black pepper.
- Brush the glaze generously over the top of the salmon. Save some as a top up mid cook may be required
3. Cook on the Kamado (Indirect Heat)
- Place the salmon onto the indirect zone of your grill.
- Close the lid and cook for 25–35 minutes, depending on the thickness of the salmon. Check routinely and re-baste if required…
- The glaze should caramelise and the salmon should just flake when pressed with a fork. If cooking by temp look for around 55°C for medium or 62°C plus for cooked well through.
4. Finish and Serve
- Remove the salmon from the grill and let it rest for 5 minutes.
- Garnish with chopped fresh herbs and serve with lemon wedges.
🍽️ What to Serve With It
- Grilled vegetables (zucchini, peppers, asparagus)
- Herbed couscous, rice, or baby potatoes
- Fresh green salad with vinaigrette
- Charred lemon halves for squeezing
💡 BBQ Tips for Success
- Use a fish tray or cedar plank: Helps prevent sticking and adds structure.
- Don’t overcook: Pull the salmon off when just opaque in the centre—it will continue to cook slightly while resting.
- Add smoke sparingly: Salmon absorbs smoke quickly; a little wood goes a long way.
📸 Show Us Your BBQ!
Cooked this on your Kamado? Tag us @eggandember or use #SillysalmonEE – we love seeing your BBQ creations in action!