Spiced Grilled side of Salmon

Spiced Grilled side of Salmon

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Course Main Course
Cuisine barbecue
Servings 4


  • 1 side of salmon skin on
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp chili flakes
  • 3 tbsp fresh oregano
  • 1 lemon sliced + 1 tbsp juice
  • 1 onions sliced into rings
  • 4 tbsp crème fraiche
  • 2 tbsp extra virgin olive oil
  • salt and pepper

To serve - optional

  • Baked potatoes and corn on the cob


  • Preheat a charcoal barbecue until the ashes turn white.
  • In a bowl, combine the olive oil, smoked paprika, chili flakes, oregano with some seasoning.
  • Spread the seasoning over the side of salmon and place the salmon in a fish grilling basket. Add the lemon, onion and close the basket.
  • Place the basket with the fish skin down on the barbecue over indirect heat for 10 minutes with the lid on to cook the fish through.
  • Next move the basket over direct heat and continue grilling a further 5-8 minutes, flipping the basket to grill both side of the fish and the vegetables until cooked through.
  • Remove the fish basket from the barbecue and transfer onto a board to settle for 2-3. Minutes.
  • In the meantime, in a small bowl, combine the crème fraiche with extra virgin olive oil, lemon juice, and fresh herbs. Season well and set aside.
  • Serve the grilled salmon with the crème fraiche and you favourite side. Ours is baked potatoes and grilled corn on the cob.