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15 min
  • 6 tbspoil
  • 4 tbsplemon juice
  • 4 tbspsoya sauce
  • 4 tbspjapanese fish sauce
  • 4 tbsphoney
  • 2 tbspdijon mustard
  • 1 tspgarlic powder
  • 1 pinchsalt and pepper
  • 250 gsalmon steak

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mug 0.6 l
multi-purpose blade
Ingredients Mix the marinade, using the bamix® with the mincer. Season to taste with salt and pepper. Marinate the salmon steaks in a covered container in the refrigerator for about 30 minutes.
Preheat the barbecue to 220 degrees. Remove the salmon steaks from the marinade, pat dry and barbecue for 2–3 minutes on both sides. Now place the steaks on the indirect barbecuing zone and allow to rest until a core temperature of 60 degrees is reached. Brush again with the marinade and season with salt and pepper before serving.

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