Barbecued Salmon with Herbs and Capers

  • 04 Dec - 10 Dec, 2021
  • Mag The Weekly
  • Cookery


· 1½ kg salmon

· ¼ cup olive oil

· 2/3 cup baby capers

· 1 chopped red onion

· 1 cup flat-leaf parsley

· ½ cup fresh dill leaves

· 2 tablespoons grated lemon rind

· 1 tablespoon olive oil

· Lemon wedges, to serve


Preheat the barbecue to medium-high. Place a sheet of foil on bench and top with baking paper. Place salmon on the paper. Brush all over with olive oil and season with salt and pepper. Fold the baking paper and foil over salmon to enclose. Transfer these parcels to barbecue. Close hood and cook for 20 minutes. Meanwhile, combine capers, onion, herbs, lemon rind and oil in a bowl. Remove salmon from the barbecue and let it rest for five minutes. Unwrap. Transfer to a serving platter and spread with herb mixture. Top with lemon. Serve with any salad of your choice.