Asian-style BBQ salmon bites

The cook, step by step.

1. 1

   Step 1

   Done

   Remove the piece of salmon from the pack and pat dry. Then cut into cubes of about 2x2cm and place it in a deep plate or bowl to marinate.

2. 2

   Step 2

   Done

   Then add the half teaspoon 5 spice and 2 tablespoons of soy sauce to the salmon cubes and mix this well. Now it can enter the fridge for a 20-30 minutes to marinate well.

3. 3

   Step 3

   Done

   If the salmon has marinated in the cooling it is time to place these cubes nicely on the cedar wooden smokeboard. It does not have to have been in water beforehand. The preparation is very short, and therefore we do need good smoke from the shelf. Make sure there is some space between the cubes and then smear them with the teriyaki sesame sauce. Now it's time to light the barbecue. We're going for a dome temperature of 150 degrees Celsius. When the barbecue has reached this, the smoke plank may be directly on the grill above the coals. We then close the lid and let it smoke for 15-20 minutes until the salmon has an internal temperature of 49 degrees Celsius. Do you cook it further than 52 degrees? Then the proteins turn off and you get whole dry salmon, so you don't want this. So keep an eye on this.

   Internal temperature: 49°C15m
4. 4

   Step 4

   Done

   Once the internal temperature is reached, you can have the barbecue shelf and put on each salmon bonbon a dot of wasabi mayonnaise and some sesame seeds. It's attacking now. Enjoy it!