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Aromatic Grilled Salmon

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Six 185 g (6 oz) middle cut salmon cutlets, 2 cm ( in) thick
Salt and pepper
125 g (4 oz/ cup) butter
A handful of winter savory or 1-2 tablespoons dried winter savory, moistened
6 teaspoons lumpfish caviar
Winter savory or tarragon, to garnish


Serves: 6


Rinse salmon and pat dry on absorbent kitchen paper. Season to taste with salt and pepper; dip in flour and shake off surplus. Melt butter and brush over salmon steaks. Place in a rectangular hinged basket. Sprinkle the winter savory over the coals when they are hot.

Barbecue fish on rack over hot coals for 4-5 minutes on each side, basting occasionally with melted butter. If the cutlets start to brown too quickly, reduce heat or move basket to side of barbecue. The cutlets are cooked when it is easy to move centre bone. Serve sprinkled with lumpfish caviar and garnish with winter savory or tarragon.

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