Barbecued salmon with rocket and char-grilled lemons

Barbecued salmon with rocket and char-grilled lemons

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  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Olives and capers add flavour to this gourmet salmon dish.

Featured in
Main recipes, Barbecue


  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 4 (about 200g each) salmon fillets
  • 1/4 cup (50g) pimento-stuffed green olives, chopped
  • 1/4 cup (50g) pitted kalamata olives, chopped
  • 1 tablespoon baby salted capers, rinsed, drained
  • 2 tablespoons extra virgin olive oil
  • 2 lemons, cut into wedges
  • 100g baby rocket leaves
  • 1 bunch flat-leaf parsley, leaves picked


  • Step 1
    Place the cumin and coriander seeds in a mortar and gently pound with a pestle until lightly crushed. Season with sea salt flakes and ground black pepper. Sprinkle the spice mixture over the salmon.
  • Step 2
    Combine the olives and capers in a small bowl. Add 2 teaspoonfuls of the oil and stir to combine.
  • Step 3
    Preheat a barbecue or char-grill pan on high. Drizzle with a little of the remaining oil. Place the salmon on the grill and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  • Step 4
    Meanwhile, add the lemons to the grill and cook for 1 minute each side or until lightly charred. Remove from heat.
  • Step 5
    Combine the rocket and parsley in a large bowl. Drizzle with remaining oil and gently toss to combine. Place on serving plates. Top with salmon and lemon wedges. Spoon over the olive mixture and serve immediately.

  • High protein
  • Low carb
  • Low sugar


  • 2158 kj


  • 33g

    Fat Total

  • 7g

    Saturated Fat

  • 50g


  • 506.23mg


  • 1g

    Carbs (sugar)

  • 3g

    Carbs (total)

All nutrition values are per serve
  • Author: Sarah Hobbs
  • Image credit: Steve Brown
  • Publication: Notebook:



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