Main content

Barbecued Salmon with Garlic, Capers & Olives

A delicious vegetarian main for your Christmas lunch, brought to you by Coles.


  • 2 tbsp olive oil

  • 8 Fresh Tasmanian Atlantic Salmon Fillets (from the deli), skin on

  • 280g jar Sandhurst Sicilian Green Olives, drained, seeded, halved

  • 4 cloves garlic, sliced

  • ¼ cup Coles Brand Baby Capers, drained

  • ½ cup white wine

  • 2 tbsp Coles Brand Italian White Wine Vinegar

  • 30g cold butter, diced

  • 2 tbsp chopped parsley


  • 1.

    Rub half the oil into salmon and season well. Mix together olives, garlic, capers and remaining oil.

  • 2.

    Cook salmon on a preheated barbecue plate, skin side down, for 5 mins. Turn and cook for a further 2 mins, for medium. Cook olives, garlic and capers on hot plate, stirring, for 2-3 mins, until garlic is golden.

  • 3.

    Meanwhile, heat wine and vinegar in a small pan on high until boiling. Boil for 5 mins, or until reduced by half. Reduce heat to medium. Add butter, one piece at a time, whisking constantly until all butter is incorporated and sauce is glossy. Remove from heat. Stir through parsley.

  • 4.

    Top salmon with olive mixture. Spoon sauce over salmon to serve.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings