Barbecued crispy-skin king salmon

Barbecued crispy-skin king salmon

By
From
Ben's BBQ Bible
Serves
4-6
Photographer
Billy Law

This recipe is great for serving on a large platter and sharing. I recently visited a salmon farm in the Marlborough region of New Zealand, where we cooked a whole side of the most amazing king salmon and served it with a simple salad. We pretty much devoured that salmon with our hands. (Well that’s how chefs eat, generally — like animals!)

This recipe works well with a whole piece of salmon. You can use portions of salmon — just make sure the portions are cut from the middle of the fillet and are the same size.

Ingredients

Quantity Ingredient
750 g piece salmon, cut from the thick middle of the fillet, skin on
1 lime, juiced
salt
ground white pepper

Avocado purée

Quantity Ingredient
1 avocado, peeled and stoned
3 tablespoons sour cream
1 teaspoon creamed horseradish
salt
ground white pepper

Salad

Quantity Ingredient
2 shallots, thinly sliced into rings
5 breakfast radishes, finely sliced
1/2 apple, cut into thin matchsticks
1 punnet watercress, picked
2 tablespoons dill
1 tablespoons lime-infused macadamia oil
salt
freshly ground black pepper

Method

  1. Prepare your barbecue for direct cooking on a high heat. For this recipe I use the resting rack, so the fish is further from the heat source.
  2. Blend all the avocado purée ingredients together and refrigerate until required.
  3. For the salad, combine the shallots, radishes, apple, watercress and dill. Set aside.
  4. Season the salmon with the lime juice, salt and pepper.
  5. Place the fish on a strip of baking paper, skin side down, then place on the barbecue resting rack.
  6. Close the hood and cook for about 8 minutes. Turn the fillet over and cook for another 8 minutes. Transfer the salmon to a large platter.
  7. Remove the skin from the salmon and place the skin back on the resting rack. Close the hood — we want to get the skin really crispy.
  8. Separate the salmon into large flakes — it should be just pink and moist. Dollop the avocado purée on the platter, in the gaps between the salmon.
  9. Dress the salad with the oil, salt and pepper. Scatter it over the salmon and avocado purée.
  10. Finally, remove the crisp skin from the barbecue and break it up over the salad. Serve straight away.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
Ben
Odonoghue
O'Donoghue
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