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Grilled Teriyaki Salmon Using the Liberty Kokomo Grill

The Liberty BBQ Kokomo Grill is ideal for grilling salmon because its Kamado-style ceramic body holds steady, gentle heat that cooks the fish through without drying it out. In Singapore’s humid, urban environment, the Liberty BBQ Kokomo Grill also makes it easier to manage charcoal and airflow using top and bottom vents, so you can achieve a nicely caramelised teriyaki glaze with light smokiness at home.

Grilled teriyaki salmon combines tender, flaky fish with a sweet-savoury glaze that caramelises beautifully over charcoal. Using the Liberty BBQ Kokomo Grill gives this dish an extra dimension of flavour, as the closed dome and controlled vents create even heat and subtle smoke that elevate a simple weeknight meal into something restaurant-worthy

Ingredients

  • 4 salmon fillets (about 180g each)
  • 3 tablespoons soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 tablespoon sesame oil
  • Lemon wedges (for serving)
  • Sesame seeds and chopped spring onions to garnish (optional)

Equipment

  • Liberty BBQ Kokomo Grill (Kamado-style ceramic) 
  • Coconut or natural lump charcoal 
  • Chimney starter or firelighters 
  • Tongs or fish spatula
  • Small saucepan
  • Basting brush
  • Aluminium foil

Directions

Lighting Charcoal and Temperature Control

  1. Fill a chimney starter with natural lump charcoal and light it with firelighters or crumpled newspaper.
  2. Allow the coals to burn until covered with white ash, approximately 10-15 minutes.
  3. Carefully pour the hot charcoal into the cooking chamber of the Liberty BBQ Kokomo Grill.
  4. Adjust the bottom air vent fully open to allow maximum airflow for lighting, then partially close it to reach and maintain the desired temperature.
  5. Use the top vent to fine-tune the temperature. Opening it fully increases heat, while closing it slightly lowers it.
  6. Preheat the grill with the lid closed for about 10 minutes, then oil the grill grates to prevent sticking.

Preparation

  1. In a small saucepan, combine soy sauce, mirin, honey, rice vinegar, grated ginger, and minced garlic. Bring to a gentle boil on the stove, then reduce the heat and simmer for 5-7 minutes until slightly thickened. Remove from heat and stir in sesame oil. Set aside to cool.
  2. Remove salmon fillets from the fridge 20-30 minutes before grilling to take off to chill.

Grilling

  1. Preheat the Liberty BBQ Kokomo Grill to medium heat, about 160–180°C. Clean and oil the grates to prevent sticking.
  2. Place salmon fillets skin-side down on the grill. Close the lid and cook for 5-6 minutes.
  3. Turn the fillets carefully, brush them generously with teriyaki glaze, and cook for an additional 3-4 minutes, basting once more halfway through.
  4. Salmon is done when it flakes easily with a fork, and the internal temperature reaches 63°C.

Finishing Touch

  1. Remove salmon from the grill and tent loosely with aluminium foil. Let rest for 3-5 minutes.
  2. Garnish with sesame seeds and chopped spring onions if desired. Serve with lemon wedges.

Tips

  • Proper charcoal lighting and vent control are key to managing temperature on the Liberty BBQ Kokomo Grill for consistent results.
  • Coconut or natural lump charcoal provides a cleaner, hotter burn ideal for this grill.
  • Adjust vents slowly to maintain a steady cooking temperature and prevent flare-ups.
  • Oil the grill grates before cooking to prevent fish from sticking.
  • Let salmon rest after grilling to keep it moist and tender.
  • Pair this salmon with steamed rice or grilled vegetables for a complete meal.