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.
- 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.
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