• 1 -2 Salmon fillets per person

  • Extra virgin olive oil

  • Sliced lemon

  • 1 bunch of dill / 1 bunch of Italian parsley

  • Sea salt flakes

  • 3 twists of fresh white pepper (to taste)

  • Aluminum foil (cut individually 12 in. square sheets)

  • Dressing

  • 50g black olives

  • 1 orange (segmented)

  • 1 pink grapefruit (segmented)

  • 1 lime or 1 lemon (segmented)

  • 1 cup of extra virgin olive oil

  • 1 bunch of spring onions

  • Sea salt flakes

  • 3 twists of freshly ground pepper


  • 1.

    Get a good fire going (or BBQ) and let it burn down until the coals are white.

  • 2.

    Working with one at a time, place each salmon fillet in the middle of each foil square. Sprinkle oil and lemon juice on the fillet.

  • 3.

    Sprinkle the fillet with salt and pepper, then do the same with your choice of herbs and spices.

  • 4.

    Tent the foil packets slightly above the fish with edges of foil tightly sealed but don’t wrap foil tightly around fish.

  • 5.

    Place the fish on coals (or BBQ) and cover with the embers and cook for 8-10 minutes.

  • 6.

    Whilst the salmon is cooking, mix all the ingredients for the citrus dressing and leave to stand.

  • 7.

    Once the salmon is cooked, open up the foil and dress with the citrus dressing.


Enjoy with our Stoneleigh Wild Valley Marlborough Sauvignon Blanc.

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