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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

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

Energy
1545kj
371kcal 19%
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

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