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4 150g boned fresh salmon portions

2 tsp olive oil

1 lemon, juiced

2 tbsp parsley, finely chopped

Freshly ground black pepper

Caper relish

1 tbsp olive oil

1 tbsp brown sugar

2 tbsp red wine vinegar

1 punnet cherry tomatoes, chopped

2 spring onions, finely chopped

2 tbsp capers, finely chopped

¼ cup parsley, finely chopped

  1. Pre-heat barbeque to medium heat.
  2. Brush the skin side of the salmon portions with olive oil
  3. barbeque the salmon skin side down for 4–5 minutes, until the skin is crisp.
  4. Sprinkle the top side with the lemon juice, parsley, and freshly ground black pepper.
  5. Turn and cook for 3–4 minutes or until the salmon is almost cooked through.
  6. Serve with caper relish, boiled baby potatoes, and a green salad.

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