a piece of pink salmon with dill, parsley and lemon

Barbecued Salmon

Salmon is accessible and delicious all on its own, and an excellent vehicle to infuse flavour. During summer, it is delicious cooked over the barbecue. 

Barbecued Salmon


  • 1 kg salmon side
  • 4 tablespoons oil, olive or coconut oil
  • 1/3 cup baby capers, rinsed, chopped 
  • 1 small red onion or shallot, finely chopped
  • 1 cup flat-leaf parsley, chopped 
  • ½ cup fresh dill leaves, chopped 
  • 2 tbs finely grated lemon rind 
  • 1 tbs oil, olive or coconut oil


1. Preheat barbecue to medium-high. 

2. Layer a large sheet of foil and a smaller sheet of baking paper. Place salmon on the baking paper and brush with oil and season with salt and pepper: you can add other seasonings like dried dill, parsley etc. in replace of fresh herbs. 

3.   Fold baking paper and foil over salmon to enclose. Transfer parcel to barbecue. Close hood and cook for 20 minutes. 

4. Meanwhile, combine capers, onion, herbs, lemon rind and oil in a bowl. Remove the salmon and allow it to rest for five minutes.

5. Transfer the salmon to a serving platter and spread with herb mixture. Top with slices of lemon.