Step 1

Place salmon, skin-side down, in a baking pan. Drizzle over the sesame oil and honey. Sprinkle with the seasoning. Cover and place in the fridge overnight to marinate.

Step 2

Preheat a barbecue flat plate on medium-high. Brush the flat plate with oil. Place the salmon, skin-side down, on the flat plate. Drizzle over the soy sauce. Cook for 1-2 minutes each side or until cooked through. Transfer to a plate and cover with foil to keep warm.

Step 3

Brush the flat plate with oil. Cook the mushroom, stirring, for 1-2 minutes. Add the pak choy and cook, turning, for 1-2 minutes or until just tender and wilted. Transfer to a bowl. Combine the oyster sauce, garlic and extra sesame oil in a small bowl. Drizzle over the vegetables and toss to coat. Serve with the salmon.