Salmon fillets lacquered with a simple homemade teriyaki glaze and grilled over medium-high charcoal heat until caramelised and just cooked through. The balance of soy sauce, mirin, and sake creates a glaze that’s both sweet and savoury, enhancing the natural richness of the fish without overpowering it. A touch of sesame oil adds depth, while a light brush over the salmon during grilling builds layers of flavour and a subtle caramelisation that’s easy to achieve on a clean, well-maintained BBQ.

This recipe works because it embraces the strengths of fire-cooking without fuss. Direct heat grilling cooks the salmon quickly and evenly, locking in moisture and giving a slight char that contrasts with the glossy glaze. Paired with simple sides like grilled pak choi and steamed jasmine rice, it’s a meal that feels fresh, balanced, and grounded in seasonal ingredients. The addition of edamame and toasted sesame seeds adds texture and a final flourish without complicating the process.

At Smoke & Soil, we see the BBQ as a versatile tool – not reserved for special occasions but a way to bring everyday meals to life with clean, whole-food cooking. This teriyaki salmon fits that philosophy perfectly. It’s approachable, requires minimal equipment, and delivers a satisfying result that’s as good for a midweek dinner as it is for a relaxed weekend gathering.