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Thai Mustard Salmon by Charlie Mckenna - Cook & Nelson

Thai Mustard Salmon by Charlie Mckenna

Here is a NEW recipe for all the Salmon 🐟 lovers out there. This Thai Mustard Glazed Salmon uses @lilliesq Gold sauce and is such an easy one to throw on the grill any night of the week. Recipe below!
  • Medium sides of Salmon x 2
  • Mint, 1 bunch
  • Coriander, 1 bunch
  • Toasted Sesame Seeds, 
  • Lillies Q Gold Sauce, 150 grams
  • Dark brown sugar, 75 grams
  • Lime juice, 40 grams
  • Fish sauce, 27 grams
  • Soy sauce, 27 grams
  • Fresh ginger, 20 grams
  • Black garlic, 20 grams
  • Chili flakes, 4 grams
  1. Peel the ginger and grate using a microplaner.
  2. Peel the garlic and add the cloves to a blender/food processor. Process until puree or paste like. Slice and juice the fresh limes.
  3. Add all ingredients to a small pot. While whisking the glaze, slowly bring the temperature up just until the sugar melts.
  4. Remove from heat and allow to cool to room temperature. Once cooled, store in the fridge up to 24 hours before use.
  1. Portion salmon into desired size. Remove skin and pin bones.
  2. Season lightly with salt and pepper, then rub lightly with a touch of oil.
  3. Heat one grill burner on high while leaving the second off to cook with indirect heat.
  4. Mark the fish on both sides quickly and carefully to get nice grill marks (we are not trying to cook, just mark the salmon).
  5. Once marked, place on the indirect heat and glaze every 5 minutes (3x), closing the lid to allow the glaze to stick. 
  1. Leaving the skin on, place salmon with skin side down on a smoker rack (spray rack with cooking oil first to avoid sticking)
  2. Glaze salmon, then put into the smoker at 225 for roughly 45 minutes. Reglaze every 15 minutes.

TO SERVE: Place the following ingredients over the top of the cooked Salmon.

  1. Roughly tear the mint & coriander.
  2. Add a sprinkling of the toasted sesame seeds.
  3. Finish with the freshly sliced red chilli.

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