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BBQ salmon with Szechuan sauce


  • Soak the shiitakes in warm water for about 15 mins. Then drain well, discard the stalks and slice.
  • Combine ¼ cup oil with the soy and lemon juice.
  • Then cook the salmon on a preheated ridged grill (or BBQ) to the desired degree, brushing with the flavoured oil as you do so.
  • Heat 3 tbsp vegie oil and the sesame oil in a heavy-bottomed pan to smoking. Then carefully add the garlic, ginger, spring onions and chilli-bean sauce. Briefly stir until well combined, taste for seasoning and remove from the heat.
  • Heat a little fresh oil in a wok (or large non-stick pan) and stirfry the remaining vegies.
  • To serve, mound a mixture of the vegies on individual plates and top with the salmon and the sauce.


  • 8 dried shiitake mushrooms
  • vegetable oil
  • a good splash of soy sauce
  • juice of ½ lemon
  • 4 x 180 gm salmon steaks, bones removed
  • 3 tspn sesame oil
  • 1 large garlic clove, crushed
  • 1 tspn grated fresh ginger
  • 2 spring (green) onions, finely chopped
  • 1 heaped tspn Asian chilli-bean sauce
  • inner leaves of 2 baby bok choy
  • 12 snowpeas, halved
  • ½ wonga bok (Chinese cabbage)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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