rolled salmon

Photographer: Kurt
Serves 6

This is a fantastic way to get a little variation in your BBQ line-up this summer. After you are completely and utterly over the usual steak and sausage offerings try this wee stunner. This is a great way to cook salmon and add a little smoky flavour too. Rolling the salmon in its skin protects the delicate flesh of the fish leaving it moist and full of flavour.

You will have to cut away quite a bit of the belly meat to get the skin to wrap completely around the fish, keep this for a little sashimi entrée. The belly meat, with its thick streaks of fat, is arguably the best part of the salmon for eating raw. Nice thin slices of salmon, a little soy sauce and wasabi – oishii



1 salmon fillet (ours weighed 1.2kg)
Salt and Pepper
2 french shallots
1/2 cup coriander
1 lemon
1 red chili
3 tsp fennel seeds


1. Trim off the thin end of the salmon and remove any pin bones with tweezers.
2. Carefully cut the belly meat off by inserting a sharp knife between the belly and the skin. This will leave you a flap of salmon skin attached to the core.
3. Finely chop the shallots and chili and place in a bowl with the fennel seeds.
4. Roughly chop the coriander, zest the lemon and add to the bowl. Mix well.
5. Season the salmon with salt and pepper then spread the filling over the fish.
6. Roll the Salmon up and tie with twine (soaked in salted water).
7. Lightly coat the rolled salmon with oil.
8. Heat the BBQ/grill until quite hot then cook on each side for 6-8 minutes until browned and crispy.
9. Move off the direct heat (we sat ours in the warming rack and closed the lid of the grill) and allow to cook through for a further 10 minutes or so (the actual time will depend on the thickness of your fish and the degree of cooking you like).
10. Slice thickly and serve.