Tom Kerridge’s barbecue salmon with fennel and dill

Portion size: Serves 4
Prep time 15 min, plus 30 min marinating. Cook time 10 min
Difficulty: easy

Need a break from burgers and bangers? Try Tom Kerridge’s simple barbecued salmon with fennel and dill. Perfect for an al fresco summer dinner.

Chef’s choice: “This dish is all about balancing the smoky, herby flavours of seasoned salmon with a creamy, tangy mustard and herb crème fraîche that adds just the right amount of zing,” says Tom.
Simple supper: “Serve with some steamed baby potatoes and a lemon wedge and you’ve got a meal that’s both satisfying and sophisticated.”

Make it a delicious summer with more alternative barbecue recipes.

Recipe taken from The BBQ Book by Tom Kerridge (Bloomsbury £25)

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Ingredients

4 skin-on salmon fillets (250g each)
1 tsp dill seeds
2 tsp fennel seeds, roughly crushed
Finely grated zest and juice 1 lemon
2 tbsp extra-virgin olive oil
Small handful (10g) dill, roughly chopped
Steamed new potatoes to serve
Watercress to serve
Lemon wedges to serve

For the herby crème fraîche

300ml crème fraîche
Finely grated zest 1 lemon
Juice ½ lemon
1 tsp wholegrain mustard
1 tsp swedish mustard (such as Prymat, from supermarkets)
2 tbsp finely chopped chives
2 tbsp finely chopped dill

Specialist kit

Grill basket (see Know-how)

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Method

Season both sides of the salmon fillets with salt and pepper, then sprinkle with the dill seeds and crushed fennel seeds. Trickle over the lemon juice and drizzle with the extra-virgin olive oil, turning to coat the salmon on both sides. Sprinkle over the lemon zest and chopped dill. Put in a bowl and leave to marinate in the fridge for 30 minutes.
Meanwhile, light a barbecue. For the herby crème fraîche, mix all the ingredients together in a bowl and season with salt and pepper to taste.
Put the salmon fillets, skin-side down, in a grill basket and secure.
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When you’re ready to cook, put the grill basket on a hot barbecue, so the fish is skin-side down, and cook for 3-4 minutes or until the skin is crisp. Flip the basket over and barbecue for a further 2-3 minutes or until the fish is just cooked through.
Remove the basket from the barbecue and leave the fish to rest for a couple of minutes. Meanwhile, in a bowl, toss the steamed new potatoes with half the herby crème fraîche.
Transfer the salmon to serving plates and pile the new potatoes alongside. Add a good dollop of herby crème fraîche, a handful of watercress and a lemon wedge to each plate to serve.

Nutrition

741kcals Calories
60g (23g saturated) Fat
47g Protein
2.8g (2.6g sugars) Carbs
0.6g Fibre
0.8g Salt

Cook smarter

A grill basket is a handy tool for cooking fish and other delicate things on a barbecue, meaning it’s easy to turn them without them sticking (and without you losing any food through the gaps!). Always oil it well inside before using.