Barbecued salmon fillets with cucumber and mint salad recipe

  • Serves 4
  • 5 mins to prepare and 10 mins to cook
  • 385 calories / serving
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Try these delicious barbecued salmon fillets at your next summer al fresco get together. Crispy, charred skin on the outside and perfectly soft and tender on the inside. 

Brush the salmon fillets with the olive oil and set aside while the barbecue heats up.

Halve the cucumber lengthways and scoop out the seeds with a teaspoon, slice the cucumber across into thin slices and place in a bowl with the rest of the salad ingredients.

Put the salmon fillets skin side down onto the barbecue and cook until the skin is crisped and the flesh is beginning to cook through, squeeze over the lemon juice before flipping the salmon over. Cook for another minute taking care not to burn the spices, serve with the cucumber salad.

If you're barbecuing for lots of people, cook the meat in the oven first then finish it on the barbecue for flavour and to ensure that it is thoroughly cooked. This is particularly important for burgers, sausages, pork and poultry.

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  • Ingredients

  • 4 skin on salmon fillets
  • 1tbsp olive oil
  • juice of 1 lemon
  • 1 large cucumber
  • 1tbsp white wine vinegar
  • 3tbsp olive oil
  • small pack of mint, leaves picked and finely chopped stems discarded
  • 1 shallot very finely chopped
  • Energy 1600kj 385kcal 19%
  • Fat 28g 39%
  • Saturates 4g 22%
  • Sugars 2g 2%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 2.3g Protein 31.3g Fibre 0.9g


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