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  • 1/3 cup honey

  • 3 TBL regular soy sauce

  • 2 TBL butter

  • 2 TBL citrus juice or dressing

  • 1 TBL minced garlic (or 4 garlic cloves, crushed)

  • 1 TBL rice wine vinegar (or apple cider vinegar)

  • 2 TSP Sriracha (Increase to 4 teaspoons if you like spicy)

  • 2 TSP sesame oil

  • 2TSP Carolina BBQ seasoning

  • 1 TBL sesame seeds

  • Pinch of red chili flakes (optional)

  • 2-3 pound side of salmon (wild caught, if possible)

  • Green onion slices , to garnish


BBQ salmon, Carolina bbq seasoning

1. Preheat oven to 375 degrees. Line a baking sheet with a large piece of foil, big enough to fold over and seal to create a packet (or 2 long pieces of foil over lapping each other lengthways to create your salmon packet, depending on the width of you fillet).

2. Rinse your fillets and pat dry with a paper towel, then drizzle some olive oil over the salmon and massage 2 tbl of Carolina BBQ seasoning into the fish. 

3.  In a small saucepan, combine the honey, soy sauce and butter over low-medium heat, and whisk until the honey has melted through the butter and the mixture is well combined.


4.Take off the heat, and add in the citrus dressing, garlic, vinegar, Sriracha, sesame oil, sesame seeds and chili flakes (Transfer 1/4 cup of sauce into a small dish for serving later, set it aside.)

5. Place the salmon onto prepared baking tray/sheet. Pour the honey sesame mixture (from the pan) over the salmon, and spread evenly with the back of a spoon or spatula to evenly cover in sauce.

6. Fold the sides of the foil over the salmon to cover and completely seal the packet closed to prevent the sauce from leaking.

7. Bake until cooked through (about 12-15 minutes, depending on the thickness of your fish and your preference of doneness). Open the foil, being careful of any escaping steam, and grill / broil under the grill / broiler for 3-5 minutes on medium heat to caramelize the top (keep your eye on it so it doesn't burn).


8.Pour the reserved sauce over the salmon and garnish with green onion slices.

9. Serve immediately with lemon wedges and glass of Chardonnay!

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