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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