Anne's fabulous BBQ salmon

    (115)
    1 hour 5 min

    This wonderful recipe works well with any cut of salmon, however we typically use whole salmon fillets. Use wild salmon for best results.


    110 people made this

    Ingredients
    Serves: 6 

    • 1 tablespoon vegetable oil
    • 1 tablespoon soy sauce
    • 1 teaspoon Worcestershire sauce
    • 1 lemon, juiced
    • 1/2 teaspoon grated fresh root ginger
    • 2 tablespoons honey
    • 5 tablespoons chopped fresh basil leaves
    • 1 tablespoon finely chopped shallots
    • 1 (1.25) salmon fillet, with skin

    Method
    Prep:15min  ›  Cook:30min  ›  Extra time:20min marinating  ›  Ready in:1hr5min 

    1. Make a pan out of aluminium foil by doubling up layers of foil large enough to hold your fillet. Place the foil onto a baking tray. Lay the fillet onto the foil with the skin side down. In a small bowl, stir together the oil, soy sauce, Worcestershire sauce, lemon juice, ginger, honey, basil and shallots. Pour over the salmon and let it marinate while you preheat the barbecue, about 20 minutes.
    2. Preheat a barbecue for medium-low heat. Slide the foil with the salmon off of the baking tray and onto the barbecue. Cover with the lid and barbecue the fillet for 10 minutes per 2.5cm (1 in) of thickness, about 20 minutes. Salmon should be able to flake with a fork, but not be too dry. When you serve the salmon, the skin will stick to the foil and your barbecue will remain clean. Simply slice and use a spatula to scoop the fillet off of the skin to serve.

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    Reviews & ratings
    Average global rating:
    (115)

    Reviews in English (92)

    1

    This is a dellicious recipe. We use it over and over I just wondered if anyone has tried it with other fish?  -  06 Apr 2013

    by
    0

    Such a lovely recipe, I have used it many times. XX  -  08 Dec 2016

    by
    69

    This was excellent. I'm not a big fish eater but it came out great. Changes: more honey, marinate longer than 20 min!, reserved the marinade boiled it and served it as a sauce. Would definitely make again.  -  06 Jul 2007  (Review from Allrecipes US | Canada)

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