Teriyaki Salmon with Grilled Lemon Mayonnaise
This dish combines a side of salmon marinated in teriyaki with the fresh, zesty flavor of grilled lemon mayonnaise. Slow-cooked on the barbecue, the salmon develops a rich and full-bodied taste, while the lemon mayonnaise provides a light and refined balance.
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Time: 60 min
Difficulty: medium
Ingredients
Salmon
- 1 whole side of salmon
- Teriyaki marinade
Lemon Mayonnaise
- 2 lemons
- 3–4 tablespoons mayonnaise
1. Prepare and Marinate the Salmon
Generously coat the salmon side with teriyaki marinade one day in advance, allowing the flavors to fully penetrate the fish. Cover and refrigerate. Remove the salmon from the refrigerator about 30 minutes before cooking so it can come to room temperature.
2. Grill the Lemons
Cut the lemons in half and place them cut-side down on a cast-iron grill grate over direct heat. Grill until golden-brown grill marks appear and the natural sugars begin to caramelize.
3. Make the Lemon Mayonnaise
Squeeze the juice from two grilled lemon halves and mix it with the mayonnaise to create a fresh lemon mayonnaise. For a neat presentation, transfer the mayonnaise to a piping bag if desired.
4. Cook the Salmon
Place the salmon on the barbecue using indirect heat at approximately 150°C (300°F). Cook gently until it reaches a core temperature of 48°C (118°F).
5. Serve
Season with salt and pepper and serve with the grilled lemon mayonnaise. Optionally garnish with finely sliced spring onions for added freshness and color.
