Crispy barbecued side of salmon with cucumber yoghurt

BBQ Salmon with Cucumber Yoghurt

Serves 6

  • 1.5 kg side of salmon, from sustainable sources, ask your fishmonger, scaled and pin-boned

  • zest and juice of 1 lemon

  • 1 bunch fresh herby fennel tops or basil, leaves picked and finely chopped

  • olive oil

  • sea salt

  • freshly ground black pepper

  • 1 cucumber, peeled lengthways at intervals

  • 300 ml fat-free natural yoghurt

  • 1 fresh red chilli, deseeded and finely chopped

  • 1 small bunch fresh mint or oregano, leaves picked and chopped

  • extra virgin olive oil

Brush the bars of the barbie clean to prevent your fish sticking, then light it and get the coals glowing hot. If your barbie is small, feel free to cut the salmon in half to make it more manageable.



Place the salmon skin side down on a plastic board and, using a sharp knife, slash it evenly all over on the fleshy side, making the incisions about 1cm deep. Scatter the lemon zest and most of the chopped fennel tops or basil over the salmon, then push these flavourings into the incisions – don't hold back; really push them in! Rub the fish lightly all over with olive oil then season with salt and pepper, giving the skin side a generous amount as most of this will fall off.



When your barbie's ready, lay the salmon on the bars, skin side down. The flesh will start to colour from the bottom up and after about 4 minutes the skin should be beautifully golden brown. Carefully flip the salmon over with a roasting fork or a spatula and cook for a further 2 to 3 minutes on the other side. While it's cooking, gently ease the skin away from the fish and put it on the barbie alongside to crisp up.



If your salmon is wild it will have slightly less fat in it, so will be a drier fish. You can therefore cook it for a shorter amount of time, even leaving it slightly undercooked – although this might feel unusual to us Brits, who nuke fish beyond belief, this is a really good idea! If it's (organically) farmed, cook it through, but please don't overcook it or it will become too dry. Lift the salmon carefully off the barbecue and place it on a nice serving platter or board. Allow to cool a little, then break the skin into pieces, a bit like poppadoms.



Cut the cucumber in half lengthways, remove and discard the seeds, chop it up and mix it in a bowl with the yoghurt. Balance the flavours with the lemon juice, half the chopped chilli, and half the chopped mint or oregano. Drizzle over a little extra virgin olive oil. Season carefully to taste with salt and pepper.



Break the salmon up with a fork into four to six chunks. Serve with the cucumber yoghurt, sprinkled with the rest of the chopped chilli and the remaining fennel tops or basil. Drizzle with extra virgin olive oil and make sure everyone gets a piece of the crunchy fish skin.

Nutritional Information

Crispy barbecued side of salmon with cucumber yoghurt

Sprinkled with fresh chilli and fennel tops

More Healthy meals recipes >
0 foodies cooked this
When barbecued salmon skin is all smoky and crispy like this, it's as good as pork crackling
Serves 6
20m
Not too tricky
Print this recipe
Method

I love cooking big pieces of fish on my barbecue, but you must use a medium-hot part of the barbie – if it's too hot, you'll crisp the skin before the inside is cooked. Start the fish off with the skin side down and only turn it over when it's crisp and golden. If you're not keen on eating fish skin, that's probably because you haven't tried it when it's been cooked till it's nice and crispy! It can be as good as pork crackling if done properly.

Brush the bars of the barbie clean to prevent your fish sticking, then light it and get the coals glowing hot. If your barbie is small, feel free to cut the salmon in half to make it more manageable.

Place the salmon skin side down on a plastic board and, using a sharp knife, slash it evenly all over on the fleshy side, making the incisions about 1cm deep. Scatter the lemon zest and most of the chopped fennel tops or basil over the salmon, then push these flavourings into the incisions – don't hold back; really push them in! Rub the fish lightly all over with olive oil then season with salt and pepper, giving the skin side a generous amount as most of this will fall off.

When your barbie's ready, lay the salmon on the bars, skin side down. The flesh will start to colour from the bottom up and after about 4 minutes the skin should be beautifully golden brown. Carefully flip the salmon over with a roasting fork or a spatula and cook for a further 2 to 3 minutes on the other side. While it's cooking, gently ease the skin away from the fish and put it on the barbie alongside to crisp up.

If your salmon is wild it will have slightly less fat in it, so will be a drier fish. You can therefore cook it for a shorter amount of time, even leaving it slightly undercooked – although this might feel unusual to us Brits, who nuke fish beyond belief, this is a really good idea! If it's (organically) farmed, cook it through, but please don't overcook it or it will become too dry. Lift the salmon carefully off the barbecue and place it on a nice serving platter or board. Allow to cool a little, then break the skin into pieces, a bit like poppadoms.

Cut the cucumber in half lengthways, remove and discard the seeds, chop it up and mix it in a bowl with the yoghurt. Balance the flavours with the lemon juice, half the chopped chilli, and half the chopped mint or oregano. Drizzle over a little extra virgin olive oil. Season carefully to taste with salt and pepper.

Break the salmon up with a fork into four to six chunks. Serve with the cucumber yoghurt, sprinkled with the rest of the chopped chilli and the remaining fennel tops or basil. Drizzle with extra virgin olive oil and make sure everyone gets a piece of the crunchy fish skin.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 530
    27%
  • Carbs 5.3g
    2%
  • Sugar 4.9g 5%
  • Fat 32.3g 46%
  • Saturates 5.5g 28%
  • Protein 53.9g 119%
Of an adult's reference intake

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 1.5 kg side of salmon, from sustainable sources, ask your fishmonger, scaled and pin-boned

  • zest and juice of 1 lemon

  • 1 bunch fresh herby fennel tops or basil, leaves picked and finely chopped

  • olive oil

  • sea salt

  • freshly ground black pepper

  • 1 cucumber, peeled lengthways at intervals

  • 300 ml fat-free natural yoghurt

  • 1 fresh red chilli, deseeded and finely chopped

  • 1 small bunch fresh mint or oregano, leaves picked and chopped

  • extra virgin olive oil