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.

  • 25 mins preparation
  • 15 mins cooking
  • Serves 8
  • Print


Barbecued salmon with capsicum and olive salsa
  • cooking-oil spray
  • 1.5 kilogram side of salmon (fillet)
  • 2 teaspoon sea salt
  • 1/2 cup baby basil leaves, loosely packed
Capsicum and olive salsa
  • 1 large red capsicum, seeded, quartered
  • 125 gram cherry tomatoes, halved
  • 2 tablespoon baby capers, rinsed, drained
  • 1/4 cup green olives, quartered
  • 1/4 cup (160ml) extra virgin olive oil
  • salt and freshly ground black pepper


Barbecued salmon with capsicum and olive salsa
  • 1
    To make salsa: Grill capsicum, skin side up, until skin blisters and blackens. Place capsicum in a small bowl. Cover; stand 5 minutes. Peel skin from capsicum, cut into thick stripes, then into 1.5cm pieces. Combine capsicum, tomatoes, capers, oboes and oil in a medium bowl. Season with salt and pepper.
  • 2
    Place a double layer of foil about 1 metre long on bench, spray with cooking oil spray. Place a 45cm sheet of baking paper in centre of foil.
  • 3
    Pat salmon dry with absorbent paper. Remove any fine bones in centre of fillet with tweezers. Rub salt over skin. Place salmon, skin side down, on prepared paper. Wrap to enclose salmon.
  • 4
    Cook salmon, skin side down, on heated barbecue (or grill plate) over medium heat about 10 minutes, or until cooked as desired.
  • 5
    Just before serving, add basil leaves to the capsicum and olive salsa. Serve salsa over salmon.


Salmon is best left raw in the centre.

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