• 4 fresh salmon fillets each around 200 g
  • 375 ml of CHOUFFE Soleil
  • 250 ml soy sauce
  • 125 ml mirin sauce
  • 175 ml brown sugar
  • The zest of 4 oranges (+ orange segments for the garnish)
  • 2 green onions, chopped
  • 2 tablespoons of fresh ginger, chopped
  • 2 cloves of garlic, crushed
  • Salt and pepper


In a thick-bottomed pan, heat the beer, soy sauce, brown sugar, mirin sauce, orange zest, green onions, ginger and garlic over a high heat.
Bring the marinade to the boil, stirring frequently until the sugar is dissolved. Boil for 10 to 15 minutes to reduce the marinade by half or until the mixture has a syrupy consistency. Remove from the heat and set it to one side.
Place the salmon fillets in a baking dish, and pour in the marinade. Cover and refrigerate for 1 to 2 hours.
Remove the fillets from the marinade.
Sieve the marinade to remove any lumps. In a pan, bring the liquid part of the marinade to the boil and reduce for about 5 minutes. Put it to one side.
Pre-heat the barbecue to an intense heat. Grease the grill.
Place the salmon fillets on a sheet of aluminium foil, and then on the grill. Close the cover and cook them for 4 to 5 minutes. Using a spatula, gently turn the salmon pieces over and cook for 2 to 3 minutes, or until the internal temperature reaches 70°C. Halfway through cooking, drizzle the fillets with the marinade on both sides.
Transfer the salmon fillets to a serving dish and pour the rest of the marinade over them. Prepare a radish and cucumber salad as an accompaniment. Add the orange segments, rice noodles sprinkled with sesame seeds and green onions.