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Barbecue Salmon with Orange and Fennel Salad

Prep 10 minutes | Cook 4-6 minutes | Total 15 minutes

Salmon is a great fish to barbecue, as it stays together when you flip it. It’s so quick and easy to prepare because its tasty richness doesn’t need to be complicated by too many additional flavours. And the crispy salmon skin is a favourite with everyone in our house.

Salmon is so good for you. It is high in protein, and most importantly, high in omega 3 fatty acids. It’s also low in cholesterol, which can help to reduce the incidence of heart disease. Health experts say that it is important to eat fish a couple of times a week. So when I cook this salmon dish, I always deliberately cook extra, and then we can enjoy another quick meal later in the week (usually a Salmon Nicoise with a Wasabi Dressing from page 138 of Summer TABLE).

The perfect partner to this Barbecue Salmon is this Orange and Fennel Salad. Fennel is a tasty vegetable with winter roasts, but adds a crisp, fresh flavour to a summer salad. It is so quick and easy, with a flavour that oozes summer.


  • 4 salmon fillets, skin on
  • zest 1 lemon
  • 1 tablespoon baby capers, chopped (optional)
  • 1 fennel bulb, finely sliced (keep the leafy fronds)
  • 2 tablespoons olive oil
  • salt and pepper
  • 4 handfuls mixed lettuce leaves
  • 2 oranges, peeled and sliced
  • ½ red onion, finely sliced
  • 1 handful coriander, chopped

  • Dressing
  • 3 tablespoons orange juice
  • 6 tablespoons olive oil
  • 2 tablespoons white condiment (white balsamic vinegar)
  • 1 tablespoon wholegrain mustard
  • Serves 4
On a chopping board, combine lemon zest, capers and leafy fennel fronds and capers and chop together. Rinse and pat the salmon dry. On the top side of each salmon fillet, cut three or four shallow slits in the flesh. Place fillets on a plate, oil and cover with lemon zest mixture, trying to get it into the slits so as to keep the flavour from falling off during cooking. Sprinkle with salt and pepper.

On a medium–high barbecue, cook for 2–3 minutes each side, starting with the skin side down. If the fillets have a thick and a thin end, you may want to cut them in half, as the thin piece will need much less time to cook. Remove from barbecue and arrange on a plate.

Combine lettuce, orange, sliced fennel and onion in a large salad bowl.

To make dressing, shake ingredients in a jar until combined. Taste and adjust to your liking. Pour over salad and toss together.

Sprinkle with coriander leaves and serve with salmon.
For extra crispy skin, remove skin from the salmon and cook separately on the hotplate until crisp.

One Response to “Barbecue Salmon with Orange and Fennel Salad”

  1. seo plugin November 5, 2015 at 7:27 am #

    Really easy and we love the orange salad. we now have it at least once a week, not always with salmon. It goes so well with pork too.

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