Salmon Panggang yang diasinkan

Instructions

1. Place marinade in a ziplock bag and mix to combine.
2. Add salmon and massage to coat. Marinate for 3 - 24 hours (1 hr minimum).
3. Take out of fridge 30 minutes prior to cooking.
4. Remove salmon onto plate, allowing excess marinade to drain off.
5. Pour remaining marinade into a small saucepan and simmer over medium high for 3 to 5 minutes until syrupy.
6. Pour into bowl/jug (some used for basting, some for serving).
7. Brush BBQ grills with oil. Then preheat to medium (or medium low for strong BBQ's).
8. Drizzle salmon with oil, the place onto the BBQ flesh side down (skin side up).
9. Cook for 3 minutes or until golden, then use tongs to carefully turn.
10. Brush the flesh with Sauce, then close BBQ lid. 
11. Cook for 3 - 4 minutes, basting one more time halfway through, or until the internal temperature is 50C/120F(medium rare) or 55C/130F (medium).
12. Transfer salmon to plate and serve with remaining Sauce.