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Barbecue Salmon RecipesI prepared two barbecue salmon recipes for you to try on the grill. Fantastic flavours and easy to prepare, in fact I’m going to throw a third recipe in for free! Salmon is really easy to cook and here’s a couple of tips:- TIP - When doing fillets, do the skin side first and the majority of the grilling on this side, then just turn over to finish the other side. TIP - If doing a whole fish side, scrape a knife over the skin from tail to head (this is called scaling) and this makes the skin less leathery if you know what I mean.
The time to cook salmon is really difficult to predict because salmon comes in all shapes and sizes and it also depends on the intensity of heat from your grill. If I'm doing a filet then I will give it about 7 or 8 minutes on each side over medium hot coals, a large salmon will take 20 minutes on each side. OK, first of my barbecue salmon recipes - the quick and easy Teriyaki Salmon Fillets All you need is the salmon fillet of your choice and a good measure of my adapted Yakitori barbecue sauce. When making the sauce, just put one tablespoon of sugar in (not 3) and you've just created a quick Teriyaki barbecue sauce! (Note, if you want to make up your own Teriyaki marinade then the recipe is here.)
The cooking method is really easy:-
I don't know what to call the second of my barbecue salmon recipes so I've called it: Barbecue Salmon No.2 This next one can be done with filets or steaks and the sauce is good for about 4 pieces Salmon Filets or Steaks (150g / 6 oz. each) and again the technique here is to brush on the sauce during to grilling stage.
The sauce is made using the following ingredients. You may want to warm it a little to make sure that all the sugar dissolves.
Brush the barbecue sauce onto the steaks throughout the cooking process and when finished sprinkle on a little garlic salt and pepper and pop a wedge of lemon on the top. Serve with a green salad. Grilled Whole Salmon with Salsa Verde Stuffing 
Now for the Daddy of all barbecue salmon recipes! What’s great about this recipe is that not only does it taste good but it really looks impressive so great for that barbecue party. This is a whole salmon that has been boned out for stuffing (ask your fishmonger to do this if possible). If doing it yourself, don’t worry, it’s a bit like making two fillets but just keep the dorsal flesh and skin intact. When finished don’t forget to scale your fish. You’ll need half an hour for preparation of the stuffing and at the same time put half a dozen cocktail sticks to soak in water. You'll also need a large barbecue fish basket. Ingredients:- For stuffing you’re going to do a salsa verde:
For dressing:-
Method:- Chop everything really finely and throw it into a bowl, pour in the vinegar and the mustard and stir. Then gently stir in the olive oil, a pinch of salt and pepper to taste.Paste the stuffing on the inside of the cavity and use the cocktail sticks to hold the salmon closed. 
On medium hot coals lay the salmon on a pre oiled grill for approx 20 minutes each side and brush with a little olive oil from time to time. Resist the temptation to turn it because this is what causes barbecue fish to break up. TIP – Wrap a bit of foil around the tail to stop it burning Transfer to a pre-heated serving dish and sprinkle on the dressings. Et voilà - the taste of the Mediterranean in your backyard barbecue! See Also:-
Information About BBQ Baskets
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to finish off and that's it!
and freshly ground pepper
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