BBQ Salmon with Lemon, Maple Syrup & Rosemary

BBQ Salmon with Lemon, Maple Syrup & Rosemary
5 Minutes
15 Minutes


  • 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


  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.