1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (329g) Recipe makes 5 servings The following items or measurements are not included below: dried fine herbs
Calories 387
Calories from Fat 133		(34%)
Amount Per Serving		%DV
	Total Fat 14.8g	22%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 6.5g
	Polyunsaturated Fat 4.3g
	Trans Fat 0.0g
Cholesterol 141mg		47%
Sodium 184mg		7%
Potassium 918mg		26%
Total Carbohydrate 1.8g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.3g
Protein 54.5g		108%
detailed view... how is this calculated?

BBQ Salmon Filet

Recipe #30037 | 40 min | 15 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Bergy
May 31, 2002

Lovely tender, juicy salmon BBq'd to perfection. Serve this with baby new potatoes. garnish with lemon wedges, new carrots & fresh peas. You can serve this hot or ar room temperature. You can bake it in the oven 350f for 25 minutes - time can vary according to thickness of the salmon filets

SERVES 5 -6 (change servings and units)

Ingredients

1 (3 lb) side salmon, small bones removed
2 tablespoons lite olive oil
2 tablespoons chives, chopped
1 shallot, thinly sliced
2 garlic cloves, minced
2 tablespoons fresh dill, chopped
salt & pepper
2 tablespoons dried fine herbs
1/2 cup dry white wine
lemon wedge (to garnish)

Directions

1
Heat the BBQ to high medium.
2
Place salmon on double foil.
3
Rub salmon filet with olive oil.
4
Sprinkle with chives, shallots,garlic, dill, salt& pepper.
5
Add fine herbs.
6
Form an envelope of the foil& pour in the wine.
7
Seal the salmon in the foil, tucking in all the edges.
8
BBQ apprx 20 minutes turning the salmon once- check for doneness (is that a word?).
9
If not quite done continue to BBQ.

Questions about this recipe?

Featured Reviews for This Recipe

From: Helen Hes

On Dec 27, 2008

This was our Christmas dinner and it was fantastic! I'd decided some time ago that I wasn't turning the oven on on Christmas Day since it gets too hot here (over 30 deg Celsius) and since we were given a 2.5 kg salmon by our lovely neighbours as their contribution to Christmas, this seemed fitting. The salmon was halved and we cooked both halves for the 9 of us. We had some leftovers and they were fantastic the next day in sandwiches - pretty boring, but who really goes to a great effort the day afer Christmas... I did make one change - I have no luck with growing dill, so I ended up substituting parsley for the dill. Servied with new potatoes, carrots, peas and salad straight from my garden, it was the perfect Christmas dinner. Thanks, Bergy - I love your recipes! Apologies for the delay in reviewing, but this is the first time in a week I've had the chance to get online.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: um-um-good

On Jul 11, 2007

I have to say that I don't eat salmon. I make it because my husband likes it. However, you have made me a believer! This was really good. My 4 & 6 year olds enjoyed it too. I didn't have any tinfoil-so i made a pouch out of parchment paper & put it onto a bbq tray. it was fantastic!!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Chuck in Killbuck

On Aug 15, 2002

Bergy, I'm sorry, but I have to give you a 5 on this one. s I cooked this last night on the grille for me and the couple next door and we loved it. I've never used the wine on salmon before but I'll be doing this one again soon. I had a 1.4 lb salmon but used the rest as directed and it was absolutely delicious. Thank you for this one! Chuck

7 people found this review helpful

Was this review helpful to you? YES | NO

From: ratherbeswimmin'

On Feb 13, 2003

This is a wonderful way to cook salmon. I had a 2 lb. salmon fillet (that is about as big as you can get down here in the south). The white wine and herbs highlighted the flavor of the salmon perfectly. Turned out very tender too. Thanks!!

3 people found this review helpful

Was this review helpful to you? YES | NO

Read all 8 reviews