2 tablespoons each fresh dill and tarragon, or other herbs, finely chopped
salt and pepper to taste
more chopped herbs and lemon for garnish
Takes ,
serves 4.
Instructions
Preheat barbecue to 500°F. Place salmon into a foil-lined barbecue basket or rack. Place into barbecue.
In a medium-sized saucepan, melt butter. Remove from heat. Stir in the Dijon mustard, lemon juice, paprika, salt, pepper and chopped herbs. Stir.
Pour sauce over salmon after it has been cooking for 10 minutes. Turn off heat. Leave for one minute, then remove salmon from barbecue. Transfer to service dish, garnish with a sprinkling of additional chopped herbs and lemon. Serve immediately.
Barbecued Salmon
Ingredients
1 24-ounce fresh salmon fillet
2 tablespoons butter, unsalted
1 lemon, juiced
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
2 tablespoons each fresh dill and tarragon, or other herbs, finely chopped
salt and pepper to taste
more chopped herbs and lemon for garnish
Directions
Preheat barbecue to 500°F. Place salmon into a foil-lined barbecue basket or rack. Place into barbecue.
In a medium-sized saucepan, melt butter. Remove from heat. Stir in the Dijon mustard, lemon juice, paprika, salt, pepper and chopped herbs. Stir.
Pour sauce over salmon after it has been cooking for 10 minutes. Turn off heat. Leave for one minute, then remove salmon from barbecue. Transfer to service dish, garnish with a sprinkling of additional chopped herbs and lemon. Serve immediately.
Barbecued Salmon
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A large salmon fillet barbecued then topped with a sauce of melted butter, fresh herbs, Dijon and lemon juice…
Because BARBECUE SALMON should always taste this delicious!
I often rhyme this recipe off to friends needing a quick, delicious, never-fail way of making fresh salmon. Although it gets top marks for ease of preparation, it also gets extra stars for producing an exceptionally tasty main where the flavours are matched by the almost buttery texture of the cooked fish. Prepare to be amazed because BARBECUED SALMON never tasted this good.
Here are a few fun facts to keep in mind when you go to make it at the cottage or at home:
GO FISH!
Although we crafted this recipe using salmon, feel free to make it using other favourite firm-fleshed fresh fish – say that 5 times fast! We tested the recipe using halibut, sea bass, tuna, swordfish and monkfish. Each and all worked like a charm.
One thing to note goes to process. Because the fish is cooked skin side down at a high heat, don’t worry if the skin sticks to the foil when you go to lift it from the barbecue basket. Simply scoot your spatula under the flesh, leaving the skin behind to be discarded.
HIGH THERE!
Setting your grill at a high heat will ensure the fish cooks quickly and evenly. I suggest a grill temperature of 500°F. Keep that temperature consistent during the cooking process, so no lid lifting! Just trust us, the 10-minute undisturbed cook time works every time.
HERB BLURB
The flavours of the salmon are enhanced by the finishing sauce. Feel free to experiment with different fresh-chopped herbs and enjoy your own unique flavour combinations. We’ve used the following with great success: mint, tarragon, thyme, parsley, basil, dill and chives.
Since first posting this story, we’ve also learned another tasty trick. Right before serving the BARBECUED SALMON, sprinkle a handful of freshly chopped herbs on top for even more fresh flavour. It is this main course’s “wow” moment.
The final consideration for this recipe is about what to serve with it. We suggest keeping your sides as easy as the main. Try this healthy grilled salmon recipe with our SIMPLE SALAD, our KALE, CARROT & PARMESAN SALAD or our GRILLED VEGETABLE MEDLEY. This meal is all about keeping things light and nutritious.
Sometimes the best recipes are the ones that require the least amount of effort. Our BARBECUED SALMON proves it!
2 tablespoons each fresh dill and tarragon, or other herbs, finely chopped
salt and pepper to taste
more chopped herbs and lemon for garnish
Directions
Preheat barbecue to 500°F. Place salmon into a foil-lined barbecue basket or rack. Place into barbecue.
In a medium-sized saucepan, melt butter. Remove from heat. Stir in the Dijon mustard, lemon juice, paprika, salt, pepper and chopped herbs. Stir.
Pour sauce over salmon after it has been cooking for 10 minutes. Turn off heat. Leave for one minute, then remove salmon from barbecue. Transfer to service dish, garnish with a sprinkling of additional chopped herbs and lemon. Serve immediately.
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