Setup the grill with charcoal for direct and indirect heat or preheat your gas grill to 425 degrees F. Cut the salmon filet in half widthwise, sprinkle with ½ tsp salt and ½ tsp pepper on both sides. Set the salmon aside and bring to room temperature while making the BBQ sauce.
For the BBQ sauce, add the remaining salt and all other ingredients to the thermo beaker. Blend using the bamix® with the multi-purpose blade for about 2 minutes until all ingredients are well incorporated.
Grill the salmon steaks for 3 minutes per side on direct heat. Move the salmon to indirect heat and brush on the BBQ on one side. Cook for another3 minutes and flip. Brush on more BBQ sauce and continue to cook on indirect heat for another 2 minutes until the internal temperature reaches 145 degrees F. Serve warm with your favorite vegetables or side salad.
For the BBQ sauce, add the remaining salt and all other ingredients to the thermo beaker. Blend using the bamix® with the multi-purpose blade for about 2 minutes until all ingredients are well incorporated.
Grill the salmon steaks for 3 minutes per side on direct heat. Move the salmon to indirect heat and brush on the BBQ on one side. Cook for another3 minutes and flip. Brush on more BBQ sauce and continue to cook on indirect heat for another 2 minutes until the internal temperature reaches 145 degrees F. Serve warm with your favorite vegetables or side salad.
