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Grilled salmon with chilli kelp

Cooking time: 20


  • 4 portions of Salmon fillet on the skin (de-boned)
  • 1 tsp Pacific Harvest chilli kelp
  • 2 tsp Pacific Harvest sea lettuce
  • 1 tsp dried kaffir lime leaves, finely ground
  • 2 tsp orcona sweet smoked paprika
  • 1½ tsp rock salt
  • 1 tsp freshly ground black pepper
  • 6 tbspn extra virgin olive oil

Cooking instructions

  1. Mix all dry ingredients and add olive oil.
  2. Cover the Salmon portions generously.
  3. On barbecue: Oil grill and grill indirect (No heat directly under the portion and lid down) at 180-200°C for 15 minutes.
  4. In oven: Place portion in oiled pan and grill for 14-15 minutes on high.

Courtesy Seafood NZ