BBQ Salmon with Tomato Vinaigrette over Mixed Greens

BBQ Salmon with Tomato Vinaigrette over Mixed Greens


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About this recipe: Barbecued salmon fillets with a homemade tomato vinaigrette served over mixed greens. This is a deliciously simple recipe that never fails to impress.


Serves: 6 

  • 2 tablespoons chilli powder
  • 1 tablespoon garlic granules
  • 1 tablespoon onion powder
  • 3 tablespoons caster sugar
  • 1 tablespoon salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground white pepper
  • 1 tablespoon paprika
  • 6 (170g) fillets salmon
  • 1 tablespoon olive oil
  • 350ml tomato juice
  • 1 tablespoon balsamic or cider vinegar
  • 8 tablespoons chopped tomatoes
  • 4 tablespoons olive oil
  • 450g mixed salad greens, rinsed and dried

Prep:20min  ›  Cook:10min  ›  Extra time:6hr chilling  ›  Ready in:6hr30min 

  1. In a small bowl, mix together chilli powder, garlic granules, onion powder, sugar, salt, allspice, cumin, white pepper and paprika. Reserve 1 1/2 tablespoons of the mixture for the vinaigrette, and sprinkle remaining spice mixture over salmon fillets. Cover, and refrigerate for 6 hours.
  2. Preheat barbecue for high heat.
  3. Lightly oil barbecue grate, and spread a small amount of olive oil on salmon fillets. Cook salmon 4 to 5 minutes per side, or until easily flaked with a fork.
  4. In a small bowl, mix together tomato juice, vinegar, tomatoes, olive oil and reserved spice mixture to make vinaigrette. Place salad greens in a large bowl, drizzle with vinaigrette, and toss to coat.
  5. Divide greens among individual serving plates. Top each plate with a salmon fillet, and spoon any remaining vinaigrette over the salmon.

Onion powder

Onion powder is available in Asian shops and some larger supermarkets. In a pinch, use finely minced onion or shallot to taste, or omit altogether.

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