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Regal Salmon with cherry tomato & caper relish

Serves: 4

Cooking time: 11

Cooking method: Barbeque


  • 4 x 150g boned fresh salmon portions
  • 2 tsp olive oil
  • juice of 1 lemon
  • 2 tbsp parsley, finely chopped
  • freshly ground black pepper


  • 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

Cooking instructions

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