BBQ salmon fillet with lemon and dill
Cooking salmon on the BBQ gives it a delicious flavour, even more so when infused with lemon and dill. This recipe makes a generous amount for a crowd, perfect for summer entertaining.
- 2 whole fillets salmonskin on
- a large handful dillroughly chopped
- roughly chopped to make 2 tbsp chives
- 2 lemonsthinly sliced
- olive oil
Nutrition: per serving
- kcal256
- fat15.8g
- carbs0.4g
- fibre0.1g
- protein28g
- salt0.16g
Method
step 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.
step 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.
step 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.
