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Crispy barbecued salmon
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Total Time:
30 minutes
Master the art of barbecue salmon with crispy skin. Make pockets in salmon, stuff with herbs and lemon zest, cook to perfection, and crisp the skin for extra texture. Serve with new potatoes, grilled asparagus, and charred tomatoes for a flavor-packed feast.
Ingredients:
  • a few sprigs of thyme or rosemary
  • 500 g new potatoes
  • olive oil
  • ½ a bunch of tarragon (10g)
  • ½ a bunch of basil (15g)
  • 1 lemon
  • 1 x 600 g salmon fillet skin on, scaled, pin-boned, from sustainable sources
  • 360 g asparagus
  • 400 g ripe cherry tomatoes on the vine
  • extra virgin olive oil
  • [Recipe tested on a Weber Genesis Gas Barbecue]
  • 2 handfuls of Weber applewood chips
  • Weber deluxe grilling pan
  • Weber barbecue tongs
  • Weber barbecue spatula
Instructions:
  • Prepare the applewood chips by soaking 2 large handfuls in water for 30 minutes, then drain and place them in the smoker box with a few sprigs of thyme or rosemary (or cinnamon, if desired). Ignite all the barbecue burners to medium-high until the temperature reaches around 260°C and the applewood chips start smoking. Adjust the burners by setting the right-hand one to low and the left and central ones to medium heat. Toss the potatoes with olive oil and sea salt, then transfer them to a deluxe grilling pan on the right side of the barbecue over low heat. Close the lid and cook for 30 minutes until golden and tender, shaking the pan occasionally. As the potatoes cook, chop the tarragon and most of the basil, grate the lemon zest, and mix in a bowl with salt and pepper. Cut slits into the salmon, stuff them with the herby mixture, drizzle with oil, and season. Increase the left-hand burner to medium-high, place the salmon skin-side down on the grill bars, and cook for 10 minutes with the lid closed. Flip the salmon using a spatula, and cook for an additional 6 to 8 minutes until just cooked through. Remove the skin and place crispy side up on the top grate. Snap off the woody ends of the asparagus, toss with tomatoes, olive oil, and salt. Move the potatoes to the top grate once they're cooked, and place the asparagus and tomatoes on the deluxe grilling pan. Cook until the asparagus is tender and charred, and the tomatoes are bursting, shaking the pan occasionally. Arrange the tomatoes and asparagus on a serving platter, squeeze lemon juice, drizzle with olive oil, and top with the salmon. Serve the potatoes in a bowl and enjoy your meal.

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