BBQ Side of Salmon

Ingredients

• 1 side salmon, skin-on (around 800g-1kg)
• 3 tbsp olive oil
• 2 cloves garlic, crushed
• 1 lemon, zest and juice
• 1 small bunch dill (or parsley), chopped
• salt and black pepper to taste
• 1 tsp honey (optional, for a glaze)
• Dijon mustard (optional, a little for a glaze)

Instructions

1. Take the salmon out of the fridge 20 minutes before cooking so it isn't fridge-cold. Pat it dry.
2. Mix the olive oil, garlic, lemon zest and juice, most of the dill, salt and pepper. Rub it over the flesh side. If using honey and mustard, whisk those in too for a sweeter glaze.
3. Get the BBQ to a medium heat - not too hot, or the outside burns before the middle cooks. Lay a large sheet of foil on the grill and put the salmon on it, skin-side down. This stops it sticking and falling apart.
4. Close the lid (or tent loosely with more foil) and cook for roughly 15-20 minutes, depending on thickness. Do not flip it. It is done when the flesh turns opaque and flakes easily with a fork - aim for just-cooked in the thickest part, as it carries on cooking off the heat.
5. Scatter the rest of the dill and an extra squeeze of lemon over the top. Slide it onto a board or platter and let people help themselves.

Notes & Tips