How to grill wild SALMON on the BBQ | Bart van Olphen

sockeye salmon fillets

🥗Healthier: trout fillets

💰Cheaper: catfish fillets

Trout is a healthier option with similar flavor, while catfish is more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile, while canola oil is more economical.

fresh dill

🥗Healthier: fresh parsley

💰Cheaper: dried dill

Parsley is a healthier herb option, while dried dill is a cost-effective alternative.

Prepare the salsa verde by roughly cutting a clove of garlic and adding it to a pestle and mortar.

Chop a green pepper, removing the seeds if desired, and add it to the bowl with the garlic.

Add some salt and the juice of half a lime to the mixture.

Peel and chop about one centimeter of ginger and add it to the salsa.

Chop a teaspoon of mint and a tablespoon of coriander, then mix them into the salsa.

Add a splash of olive oil (about one to one and a half tablespoons) and mix well.

Prepare the coleslaw by slicing a quarter of a red cabbage and a quarter of a green cabbage.

Make the dressing for the coleslaw by mixing one and a half tablespoons of mayonnaise, the zest of half a lime, a teaspoon of soy sauce, and some grated ginger.

Add roasted white sesame seeds to the dressing and mix well to combine.

Preheat the barbecue until piping hot.

Trim the belly side of the sockeye salmon fillets and brush them with olive oil.

Season the salmon fillets with salt on both sides.

Place the salmon fillets skin-side down on the hottest part of the grill for two minutes, watching closely to avoid burning.

Once the skin is crispy, move the salmon to the sides of the grill to cook with the lid on, allowing it to cook through from the inside.

After about two minutes, check the salmon; it should be well-cooked, juicy, and tender with protein starting to come out.

Serve the grilled salmon with the Asian-style salsa verde and coleslaw, garnished with lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens