Barbecue Tex Mex Salmon

Preheat a hooded barbecue to about 200°C.

LIME GARLIC MAYO: Whisk everything together and store in the fridge for up to 2 days.

SALMON GLAZE: Place all the ingredients in a saucepan over a low heat and stir together for 2-3 minutes. Remove from the heat and store covered in the fridge for up to a week.

Oil the barbecue hotplate well. Place the salmon skin side down directly on the hotplate (try not to have it directly over the heat source if possible) and brush with the glaze. Close the lid and cook for 10-15 minutes without fiddling with it. As the skin sears, it will release itself from the hotplate and you don’t need to flip the whole side of salmon.

I did 15 minutes for my 1.5-kilogram salmon piece, but if your salmon is smaller, stick to 12 minutes or less – you don’t want to overcook it. The internal temperature at the thickest part should be 52–54°C.

Set aside to cool and serve at room temperature or refrigerate until half an hour before serving.

RELISH: Brush the corn with the oil and grill on a barbecue hotplate until coloured. Allow to cool then shave the corn from the cobs. Whisk the lime juice and sugar in a large bowl and toss through the corn and the remaining relish ingredients. Season with salt and pepper. Store covered in the fridge until ready to use, up to 4 hours.

TO SERVE: Transfer the salmon to a serving platter and garnish with half of the Tex Mex Relish. Serve the remaining relish on the side with the Lime Garlic Mayo and lime halves to squeeze over the salmon.