BBQ salmon fillet with lemon & dill  BBQ salmon fillet with lemon & dill

BBQ salmon fillet with lemon & dill

time logo  Ready in 40 minutes


  1. Lay one side of salmon skin-side down and cover with the roughly chopped herbs. Top with a layer of lemon slices and season well.
  2. Put the other piece of salmon on top, skin- side up. Tie the salmon pieces together securely – you can use raffia or string for this, just make sure it’s wet to stop it burning. Brush the salmon all over with olive oil and wrap in a double layer of tin foil.
  3. Cook the salmon on a wire rack on the cooler part of the bbq for about 7 minutes on each side then remove the salmon from the foil and put back on the rack. Cook for a further 3-5 minutes on each side until the skin is charred and the fish cooked all the way through. Lift off carefully.

try for 6 people

For Six

If you like, you can use two thick 500g salmon pieces for six people.

Cucumber, chive & yogurt dressing

Cucumber, chive & yogurt dressing Slice 1 cucumber in half and scoop out the seeds using a teaspoon. Thinly slice the cucumber and sprinkle with 2 tsp sea salt, set in a colander over a bowl and leave for one hour. Rinse the cucumber slices and pat dry on kitchen paper. Mix with 1 tbsp chopped chives and 300g natural yogurt, and season.


256 kcalories, protein 28g, carbohydrate 0.4g, fat 15.8 g, saturated fat 3.1g, fibre 0.1g, salt 0.16 g.


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