Barbecued salmon with capsicum and olive salsa

This beautiful seafood dish is perfect for entertaining guests. Moist, flaky salmon is beautiful topped with a fragrant olive, capsicum and basil salsa.

  • 20 mins cooking
  • Serves 8
  • Print


Barbecued salmon with capsicum and olive salsa
  • 1 large red capsicum (bell pepper), seeded, quartered
  • 125 gram (4 ounces) cherry tomatoes, halved (or quartered if large)
  • 2 tablespoon baby capers
  • 1/4 cup (60g) pitted green olives, quartered
  • 1/4 cup (60ml) extra virgin olive oil
  • cooking-oil spray or olive oil
  • 1.5 kilogram (3-pound) side of salmon (fillet)
  • 2 teaspoon sea salt
  • 1/2 cup loosely packed fresh baby basil leaves


Barbecued salmon with capsicum and olive salsa
  • 1
    Preheat grill (broiler) to high and a barbecue (or grill plate) to medium.
  • 2
    Place capsicum under grill, skin-side-up, 10 minutes or until skin blisters and blackens. Place capsicum in a small bowl, cover; stand 5 minutes. Peel skin from capsicum; cut flesh into thick strips, then into 1.5cm (¾-inch) pieces.
  • 3
    Place capsicum pieces in a medium bowl with tomatoes, capers, olives and oil, then season; toss to gently combine.
  • 4
    Place a double layer of foil about 1 metre (3 feet) long on a work surface; spray with cooking-oil or brush lightly with olive oil. Place a 45cm (18-inch) sheet of baking paper in centre of foil.
  • 5
    Pat salmon dry with paper towel. Remove any fine bones in centre of fillet with tweezers. Rub salt over skin. Place salmon, skin-side-down, on baking-paperlined foil. Wrap to enclose salmon.
  • 6
    Cook wrapped salmon, skin-side-down, on heated barbecue 10 minutes, for medium-rare or until cooked as desired.
  • 7
    Just before serving, add basil leaves to capsicum and olive salsa. Serve salmon topped with salsa.


You will need extra-wide foil for this recipe. The fish can be prepared and wrapped up to 1 hour ahead. The salsa can be made 2 hours ahead; add the basil just before serving.

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