BBQ Salmon with Lemon, Maple Syrup & Rosemary

- Preparation:
- 5 Minutes
- Cooking:
- 15 Minutes
- Serves:
- 6-8
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
Remove the salmon from the refrigerator and let it stand at room temperature for 10 minutes while you prepare the other ingredients.
-
2
Preheat the BBQ to medium.
-
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
Drizzle the salmon with olive oil, maple syrup and season with salt, pepper, and rosemary.
-
5
Arrange the lemon slices on top of the salmon.
-
6
Fold the foil up on the sides to create walls to keep the juices from spilling out.
-
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
Carefully remove the salmon from the grill and set it aside.
-
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
To serve, cut the salmon into portions and serve alongside some rice.
BBQ Salmon with Lemon, Maple Syrup & Rosemary