A whole grilled salmon side makes for an impressive presentation, whether you're hosting a BBQ or serving a family dinner. It’s easy to portion and simple to prepare with just a few ingredients, especially with our extraordinary marbled Loch Duart salmon. It only requires four spices you likely already have in your cupboard (coriander powder, smoked paprika, garlic powder, cayenne pepper), plus a touch of sea salt and direct grilling on oiled grill grates. The coriander powder adds a zingy note, while you can easily vary the flavour by experimenting with different spices (such as a touch of cumin or sugar).
Ingredients for 4-6 main portions:
- 1x whole salmon side (1-1.5kg)
- 1.5 tablespoon ground coriander
- 1.5 tablespoons smoked paprika
- 1.5 teaspoons garlic power
- 1/2 teaspoon cayenne pepper or chilli flakes
- 1 teaspoon of black pepper
- 1 tablespoon sea salt
- Vegetable oil
Method:
1. Fire up one side of your BBQ to maximum heat and grease the grate on the unheated side with oil.
2. In a small bowl, mix the coriander powder, smoked paprika, onion powder, sea salt and black pepper.
3. Place your salmon skin-side down on a chopping board, pat dry with kitchen paper before sprinkling the spice mix on top and rubbing it in well.
4. Lay the salmon skin-side down on the greased grate on the switch off section of the BBQ and close the lid.
5. Cook the salmon for about 15 minutes (depending on the salmon thickness) until it's cooked through (it will easily flake with a fork when done) and the desired texture is achieved (for best results, aim to maintain the heat at 200 °C). No need to turn the salmon over, as it will release itself from the grill when the skin crisps up.
6. Gently transfer the salmon back to the chopping board or serving plate before adding fresh herbs and lemon wedges as garnish. Serve with a green salad and if desired a side sauce like a cooling avocado lime salsa or zingy chimichurri.
7. Enjoy!