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Barbecued lemon and herb salmon recipe
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12 ratings
Cooking salmon on the BBQ brings out that beautiful smokiness that the fish is known for. Combine with some refreshing lemon and herbs and serve with a crispy skin for a healthy, textured and flavourful dish. See method
Ingredients
- handful dill, thick stems removed and leaves finely chopped
- handful parsley, leaves picked and finely chopped
- handful thyme, leaves picked and finely chopped
- 1 lemon, zested and juiced, plus extra wedges, to serve
- 2 tbsp olive oil
- 4 x 175g (6oz) salmon fillets
- oil for brushing the barbecue bars or griddle pan
- watercress, to serve
- potato salad, to serve (optional)
Each serving contains
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Energy
1545kj
371kcal
19%
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Fat
25g
35%
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Saturates
4g
21%
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Sugars
0g
0%
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Salt
0.5g
8%
of the reference intake
Carbohydrate 1.2g
Protein 35.7g
Fibre 0.4g
Method
- Mix together the dill, parsley, thyme, lemon zest and juice and half the olive oil. Season well.
- Slash the flesh of the salmon with a sharp knife and rub over the herb mix packing it into the slits. Brush the fish all over with the remaining olive oil.
- Brush the bars of a preheated barbecue or griddle with oil. Cook the fish skin-side-down for 5-6 minutes, then gently turn over with a spatula and cook for a further 5-6 minutes. While the second side is cooking ease off the skin (you may need to use a sharp paring knife to help do this) and put alongside the fish to crisp up, turning once to crisp up both sides.
- Serve the fish with the crispy skin, the extra lemon wedges, watercress and warm potato salad, if you like.
See more Barbecue recipes