Salmon with cider glaze

  • Preparation 30 min
  • Refrigeration 3 h
  • Cooking 1 h
  • Servings 4
  • Freezing Absolutely



  • 2 tablespoons olive oil
  • 2 shallots, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 x 355ml of cider LONE TREE
  • 1 teaspoon Sriracha
  • 2 tablespoons cider vinegar
  • 1/2 cup + 1 tablespoon honey
  • 2 tablespoons molasses
  • 1 tablespoonssauce
  • 700 g salmon fillets cut in 4
  • 2 cedar planks for the BBQ
  • 4 slices of lemon
  • Salt and freshly ground pepper



  • In a small saucepan heated on medium heat, add the olive oil and sauté the shallot and garlic for 2-3 minutes. Add the cider, Sriracha, cider vinegar, honey, molasses, soy sauce and mix well.
  • Bring to a boil, reduce heat to medium and simmer for about 35 to 40 minutes or until reduced to 1/3 and thick. Stir regularly. Pour into a bowl and let cool completely, about 20 minutes.
  • Place the salmon in a large hermetic dish and pour half of the marinade on top. Mix well to coat and close the dish. Place in the refrigerator for 3 hours. Stir from time to time. Reserve the rest of the marinade in the fridge as well.
  • Preheat the BBQ to maximum intensity then lower half the BBQ fire to minimum. Place the salmon fillets on the cedar planks and place on the grids at minimum fire. Place the lemon slices over the salmon and cook for about 20 minutes or until cooked. Brush with the rest of the marinade every 5 minutes!