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Barbecued Lemon Pepper Salmon Filet

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Barbecued Lemon Pepper Salmon

Barbecued Lemon Pepper Salmon

S. Wongkaew

Barbecued Salmon filets are easy to cook and perfect for a quick summer lunch or dinner.

Simply brush a little olive oil over the filets before barbecuing or even coat the skin side with a lemon-pepper seasoning for an extra layer of flavor.

In this recipe the salmon is accompanied by crushed new potatoes drizzled with a garlic lemon dressing and a roasted beet and mango salad.


  • 2 salmon filets or steaks
  • 15 baby potatoes
  • 4 large cloves of garlic
  • Juice of 3/4 of a large lemon
  • 1/4 cup of good quality extra virgin olive oil
  • 3/4 tsp of sea salt
  • 1 Tbsp of finely chopped sweet basil
  • 1 Tbsp of lemon zest
  • 1 Tbsp of finely ground black peppercorns
  • Olive oil for brushing


  1. In a shallow dish, add the ground black ppper, lemon zest and 1/4 tsp of sea salt. Mix well.
  2. Brush the salmon filets in a little olive oil, then press the skin side down in the lemon pepper mixture. Set aside.
  3. Wash the potatoes and then boil them for about 20 minutes over a high heat or until done. Drain and set aside.
  4. Meanwhile, mix the extra virgin olive oil, 1/2 tsp of sea salt, chopped basil and lemon juice together in a small bowl. Whisk quickly to emulsify the mixture. Set aside.
  5. Now barbecue the salmon skin side down first for about 5 minutes and then gently turn the salmon over and cook until desired doneness.
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