- 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
Remove the salmon from the refrigerator and let it stand at room temperature for 10 minutes while you prepare the other ingredients.
Preheat the BBQ to medium.
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.
Drizzle the salmon with olive oil, maple syrup and season with salt, pepper, and rosemary.
Arrange the lemon slices on top of the salmon.
Fold the foil up on the sides to create walls to keep the juices from spilling out.
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).
Carefully remove the salmon from the grill and set it aside.
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.
To serve, cut the salmon into portions and serve alongside some rice.