gold barbeque sauce, 150 grams
dark brown sugar, 75 grams
fish sauce, 27 grams
soy sauce, 27 grams
fresh ginger, 20 grams
black garlic, 20 grams
chili flakes, 4 grams
Peel the ginger and grate using a microplaner.
Peel the garlic and add the cloves to a blender/food processor. Process until puree or paste like. Slice and juice the fresh limes.
Add all ingredients to a small pot. While whisking the glaze, slowly bring the temperature up just until the sugar melts.
Remove from heat and allow to cool to room temperature. Once cooled, store in the fridge up to 24 hours before use.
Portion salmon into desired size and remove skin and pin bones
Season lightly with salt and pepper then rub lightly with a touch of oil
Heat one grill burner on high while leaving on off to cook indirect
Mark the fish on both sides quickly and carefully to get nice grill marks (we are not trying to cook just mark)
Once marked set off to the indirect and glaze three times every 5 minutes closing lid to let the glaze stick
Leaving the skin on place skin side on a smoker rack (spray rack with cooking oil first to avoid sticking)
Glaze then put into the smoker at 225 for about 45 minutes, reglaze during cooking every 15 minutes