BBQ Salmon with Lemon, Maple Syrup & Rosemary

Ingredients

• 1kg Huon Salmon fillet
• ¼ cup extra virgin olive oil
• 2 tbsp maple syrup
• 1 tsp salt
• ½ tsp freshly ground black pepper
• 2 tsp dried rosemary, plus more for garnish
• 3 whole lemons, 2 sliced, 1 cut in half
• Basmati rice, to serve

Method

1. 1

   Remove the salmon from the refrigerator and let it stand at room temperature for 10 minutes while you prepare the other ingredients.

2. 2

   Preheat the BBQ to medium.

3. 3

   Line a baking tray with a large sheet of aluminium foil and lightly coat the foil with baking spray. Lay the salmon fillet, skin side down, on the foil.

4. 4

   Drizzle the salmon with olive oil, maple syrup and season with salt, pepper, and rosemary.

5. 5

   Arrange the lemon slices on top of the salmon.

6. 6

   Fold the foil up on the sides to create walls to keep the juices from spilling out.

7. 7

   Carefully slide the salmon on the foil onto the BBQ. Close the BBQ lid and cook salmon for 10 - 15 minutes, or until cooked through (if your salmon fillet is very thick, it can take longer).

8. 8

   Carefully remove the salmon from the grill and set it aside.

9. 9

   Place the lemon halves directly on the hot grill and grill for 3 - 4 minutes or until the flesh is lightly charred. Squeeze the grilled lemons over the top of the salmon and garnish with a sprinkle of minced fresh rosemary.

10. 10

    To serve, cut the salmon into portions and serve alongside some rice.