Barbecue Salmon

Barbecue Salmon

Lately we've been sharing all kinds of salmon dishes: salmon burgers, honey mustard salmon, fish curry — but honestly, nothing tastes better than a fresh, organic salmon fillet, deliciously grilled on the barbecue. Catch the end of summer with this amazing casual recipe. 


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


1. Preheat barbecue to medium-high. If you don't have a barbecue, you can cook this on a grill plate on your stovetop by preheating it 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. Add half of the fresh herbs (½ cup parsley, 1/4 cup coriander and dill), or alternatively you you can add dried seasonings 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. If cooking on the stovetop, cover with a lid that leaves enough room above the parcel

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 the remaining herb mixture. Top with slices of lemon.