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Barbecued lemon and herb salmon recipe

Barbecued lemon and herb salmon recipe

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

  • Serves 4
  • 15 mins to prepare and 12 mins to cook
  • 371 calories / serving


  • 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

  • Energy

  • Fat

    25g 35%
  • Saturates

    4g 21%
  • Sugars

    0g 0%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 1.2g Protein 35.7g Fibre 0.4g


  1. Mix together the dill, parsley, thyme, lemon zest and juice and half the olive oil. Season well.
  2. 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.
  3. 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.
  4. Serve the fish with the crispy skin, the extra lemon wedges, watercress and warm potato salad, if you like.

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